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Category: Quick Breads
Prep Time: Cook Time: Total Time:
2 (8-oz) cans refrigerated crescent rolls
Soft butter
1/3 cup packed brown sugar and sugar (can use more)
2/3 cup chopped walnuts, divided
2 tsp cinnamon
Glaze:
1/4 cup confectioners sugar, sifted
2 tbsp butter
2 tbsp honey
1 tsp vanilla
Preheat oven to 375. Generously grease a loaf pan. Separate the crescent roll dough into 16 triangles.
Lightly spread soft butter over each triangle (do not use too much butter or the dough will remain soggy and unbaked).
In a bowl combine both sugars with cinnamon and 1/3 cup chopped pecans; sprinkle over each triangle (you can use more sugar and pecans if desired). Beginning at the wide end roll up each triangle. Place into the prepared loaf pan point side down widthwise in 2 layers (8 rolls per layer). Bake for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from the pan to a wire rack.
For glaze; in a saucepan combine the confectioners sugar, butter and honey; bring to a boil stirring constantly, remove from hat stir in vanilla. Cool for 5 minutes then drizzle over the top of the warm baked loaf. Sprinkle the remaining 1/3 cup chopped pecans over the top.
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GLAZED CINNAMON-PECAN CRESCENT ROLL LOAF
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Category: Quick Breads
Prep Time: Cook Time: Total Time:
2 (8-oz) cans refrigerated crescent rolls
Soft butter
1/3 cup packed brown sugar and sugar (can use more)
2/3 cup chopped walnuts, divided
2 tsp cinnamon
Glaze:
1/4 cup confectioners sugar, sifted
2 tbsp butter
2 tbsp honey
1 tsp vanilla
Preheat oven to 375. Generously grease a loaf pan. Separate the crescent roll dough into 16 triangles.
Lightly spread soft butter over each triangle (do not use too much butter or the dough will remain soggy and unbaked).
In a bowl combine both sugars with cinnamon and 1/3 cup chopped pecans; sprinkle over each triangle (you can use more sugar and pecans if desired). Beginning at the wide end roll up each triangle. Place into the prepared loaf pan point side down widthwise in 2 layers (8 rolls per layer). Bake for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from the pan to a wire rack.
For glaze; in a saucepan combine the confectioners sugar, butter and honey; bring to a boil stirring constantly, remove from hat stir in vanilla. Cool for 5 minutes then drizzle over the top of the warm baked loaf. Sprinkle the remaining 1/3 cup chopped pecans over the top.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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