Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Honey Topped Pecan Breakfast Bread




Source of Recipe


by Ginger, from Schmitty over at Mimi's


List of Ingredients




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


Recipe



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.