Pecan Breakfast Loaf

• 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

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 375u0b0 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.

crescent rolls, butter, sugar, pecans, ground cinnamon, pecan halves, confectioners, butter, honey, vanilla

Taken from www.tasteofhome.com/recipes/pecan-breakfast-loaf/ (may not work)