Posted by: Schmitty 05-31-99 3:25 AM
Honey Topped Pecan Breakfast Bread
2 8 ounce packages refrigerated crescent rolls
2 tablespoons butter or margarine melted
1/2 cup sugar
1 to 2 teaspoons ground cinnamon
1/4 cup chopped pecans (optional)
Honey Topping - recipe follows
Preheat oven to 325.
Unroll crescent roll dough and divide into 16 triangles.
Brush with melted butter and sprinkle with a mixture of sugar,
cinnamon and if you like 1/4 cup chopped pecans.
Roll up each triangle, starting from side opposite a point and rolling toward point.
In a greased 9 x 5 x 3 inch loaf pan, place 8 of rolls, point side down. Place remaining rolls on top of first layer.
Bake for about 55 minutes or until done. Remove bread from pan, turn right side up.
Prepare Honey topping. Drizzle over warm bread. Serve warm.
Honey Topping:
1/4 cup sifted powdered sugar
2 Tbsp honey
2 tsp butter
1 tsp vanilla
1/4 cup pecan halves
In a small saucepan, combine powdered sugar, honey, butter and vanilla.
Heat and stir until mixture is smooth and bubbly. Stir in 1/4 cup pecan halves.
Cool slightly about 15 minutes, before drizzling over bread.