Pecan Breakfast Loaf

Name: Pecan Breakfast Loaf
Ingredients: 2 tubes (8 ounces each) refrigerated crescent rolls; 2 tablespoons butter, softened; 1/2 cup sugar; 1/4 cup chopped pecans; 2 teaspoons ground cinnamon; 1/4 cup pecan halves; 1/4 cup confectioners' sugar; 2 tablespoons butter; 2 tablespoons honey; 1 teaspoon vanilla extract

10 ingredients

3 steps

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
2 tablespoons butter, softened
1/2 cup sugar
1/4 cup chopped pecans
2 teaspoons ground cinnamon
1/4 cup pecan halves
1/4 cup confectioners' sugar
2 tablespoons butter
2 tablespoons honey
1 teaspoon vanilla extract

Directions

1

Separate crescent dough into 16 triangles. Spread each with butter. Combine sugar, chopped pecans and cinnamon; sprinkle over triangles. Beginning at the wide end, roll up each triangle.
2

In a greased 9x5-in. loaf pan, place rolls, point side down, widthwise in two layers. Bake at 375° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack.
3

Top with pecan halves. In a small saucepan, combine glaze ingredients; bring to a boil, stirring constantly. Cool for 5 minutes. Drizzle over warm bread.