PRALINE PULL-APART BREAD
(Dec 2009 Southern Living)
1 cup sugar
4 tsp. ground cinnamon
1 (2 lb.) package frozen bread roll dough (used Rhodes)
1/2 cup butter, melted
1 cup chopped pecans
3/4 cup whipping cream (whipped)
3/4 firmly packed brown sugar
1. Stir together sugar and 3 tsp. cinnamon. Coat each roll (still frozen) in butter and dredge rolls in sugar mixture. Arrange in a lightly greased 10" tube pan, sprinkle with pecans. Cover and chill 8 - 18 hours in fridge (overnight.)
2. Preheat oven to 325 degrees. Beat whipping cream at high speed with an electric mixer until soft peaks form. Stir in brown sugar and remaining 1 tsp. cinnamon. Pour mixture over dough. Place pan on an aluminum foil-lined baking sheet.
3. Bake at 325 degrees for 1 hour or until golden brown. Cool on a wire rack 10 minutes; invert onto a serving plate, and drizzle with any remaining glaze in pan.
So easy, so delicious!