Recipes for Pecan Breakfast Bread and Sticky Rolls

PECAN BREAKFAST BREAD

Ingredients:
2 8-ounce cans refrigerated quick crescent dinner rolls
2 Tbs. butter or margarine (softened)
1/2 cup sugar
1/4 cup chopped pecans
1 to 2 tsp. cinnamon

Directions:
Preheat oven to 375 degrees and grease 9 x 5 inch loaf pan.  Separate crescent roll dough into 16 triangles.  Spread each triangle with softened butter.  Combine sugar, pecans and cinnamon; sprinkle over buttered triangles.  Roll up each triangle starting at wide end of triangle and rolling to opposite point.  Place rolls pointed side down in loaf pan, forming two layers of eight rolls each.  Bake at 375 degrees for 35 to 40 minutes or until golden brown and center is done.  Remove from pan at once; place right side up and drizzle with Topping.

Topping Ingredients:
1/4 cup confectioners sugar
2 Tbs. butter or margarine
2 Tbs. honey
1 tsp. vanilla
1/4 cup pecan halves

Directions:
Combine all ingredients except pecans in saucepan.  Bring to boil, stirring constantly.  Stir in pecans and cool slightly.

STICKY ROLLS

Ingredients:

1 page frozen dinner rolls (round ones do better)

1 small package Cook and Serve Butterscotch Pudding mix (do not use Instant)

1 stick butter or margarine

3/4 cup brown sugar

3/4 tsp. cinnamon

1/2 cup chopped nuts

Directions:

Place frozen rolls in a greased tube or bundt pan, sprinkle dry pudding mix over the rolls.  Heat butter, sugar, cinnamon and nuts in a saucepan and stir until butter is melted.  Pour sugar mixture over the pudding and rolls.  Cover and let stand overnight on the counter.  (DO NOT REFRIGERATE.)  Bake next morning in preheated 350 degree oven for 30 minutes.