Honey Topped
Pecan Breakfast Bread
2 pkgs.
(8oz.) Crescent rolls
2 T. margarine, melted
½ c. sugar
1-2 t. cinnamon
¼ c. chopped pecans
Unroll dough. Divide into 16 triangles. Brush with melted butter. Sprinkle with mix of sugar, cinnamon and pecans. Roll each triangle, starting from the shortest side opposite of a point and rolling toward the point. In a greased 9x5x3 loaf pan, place eight rolls, point side down. Place remaining rolls on top of first layer. Bake at 325° for about 45 minutes. Remove from pan. Turn right side up. Prepare topping and drizzle over warm bread.
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Topping In a small bowl, combine ¼ c. powdered sugar, 2 T. honey, 2 T. margarine and 1 t. vanilla. Heat and stir until smooth and bubbly. Stir in ¼ c. pecan halves. Cool slightly (about 15 minutes) before drizzling over bread. |