PRALINE PULL-APART BREAD

Happy Saturday!
What are you doing on this beautiful Saturday?
Cleaning is done, laundry done, the sound of Rene' hammering NOT done!
But I am not complaining because he is trying to finish hanging the crown molding YEAHHH.
Cannot wait until it's all done...will send pics as soon as I can!
Fall is in the air and we have our mantle to prove it...



Addie did all of the decorating and she did an awesome job!
Speaking of Addie...she starts her new job this week working
with Head Start as a teachers aide!
She is super excited and I think she will do an amazing job!

Not much else going on here, other than spending as much time
as possible spoiling our little man...
isn't he getting so big?

I hope you all have a wonderful weekend!
Here is a yummy breakfast or brunch recipe for you.
ENJOY




PRALINE PULL-APART BREAD

Ingredients

• 1 cup granulated sugar
• 4 teaspoons ground cinnamon, divided
• 1 (2-lb.) package frozen bread roll dough
• 1/2 cup butter, melted
• 1 cup chopped pecans
• 3/4 cup whipping cream
• 3/4 cup firmly packed brown sugar

Preparation

• 1. Stir together granulated sugar and 3 tsp. cinnamon. Coat each roll in butter; dredge rolls in sugar mixture. Arrange in a lightly greased 10-inch tube pan; sprinkle with pecans. Cover and chill 8 to 18 hours.
• 2. Preheat oven to 325°. 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° 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.
• Note: works great using Rhodes White Dinner Rolls.