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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 16 |
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This quick bread has the terrific taste of caramel yeast rolls but with the convenience of refrigerated crescent rolls. Each Thanksgiving, I make several breads for my husband to share with his fellow teachers. 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 |
glaze: |
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 9-in. x 5-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. Yield: 1 loaf (16 slices).
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