Shelly's Recipe

HONEY PECAN TOPPED BREAKFAST BREAD

Category: Quick Breads

2 (8 oz) kg refrigerated crescent rolls
2 tbsp butter, melted
1/2 cup sugar
1 – 2 tsp ground cinnamon
1/4 cup chopped pecans

Honey topping
1/4 cup sifted confectioners sugar
2 tbsp honey and butter
1 tsp vanilla
1/4 cup chopped pecans

Unroll crescent roll dough and divide into 16 triangles. Brush with melted butter and sprinkle with a mixture of sugar, cinnamon and chopped pecans. Roll up each triangle, starting from the side opposite a point and rolling toward to point.

In a greased loaf pan, place 8 of the rolls, point side down. Place remaining rolls on top of the first layer. Bake at 325 for 55 minutes or until done. Remove bread from pan, turn right side up.

Prepare honey topping: Combine first 4 ingredients in a saucepan and heat and stir until mixture is smooth and bubbly. Stir in pecans. Cool slightly about 15 minutes before drizzling over bread.