Pecan Breakfast Bread

Easy loaf to make and very good. I sometimes like to sprinkle coconut in each roll and then into the topping also for a coconut pecan loaf.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 2 (8 ounce) cans  pillsbury  refrigerated crescent dinner rolls
• 2  tablespoons butter, softened
• 1⁄2 cup sugar
• 1 -2  teaspoon cinnamon
• 1⁄2 cup  chopped pecans

• Topping

• 2  tablespoons honey
• 1⁄2 cup powdered sugar
• 1  teaspoon vanilla
• 1⁄4 cup pecan halves

Directions

1. Unroll crescents into 16 triangles.
2. Spread each with butter.
3. Combine sugar, cinnamon and chopped pecans.
4. Sprinkle over triangles.
5. Roll each up starting at short end and rolling to opposite point.
6. Place rolls, point side down in greased 9x5inch loaf pan, forming 2 layers of 8 rolls each.
7. Bake at 375 for 30-35 minutes until deep golden brown.
8. Flip out of pan at once and place right side up on platter.
9. Drizzle with topping.
10. To make topping:
11. In saucepan, combine all ingredients except pecans.
12. Bring to boil, stirring constantly.
13. Stir in pecans.
14. Cool slightly.
15. Drizzle over hot bread.