Spice up any Saturday morning with this fun Cinnamon & Pecan Pull-Apart Bread Recipe. So good!
I frozen loaf of bread dough
2 containers of Epicurean Cinnamon Brown Sugar Butter
1 cup coarsely chopped pecans (optional)
Prep the frozen dough according to directions on package.
Grease a bundt pan.
Lightly melt both containers of Epicurean Cinnamon Brown Sugar Butter and add in the chopped pecans.
Punch down the dough and flatten it into a large square, then cut into 1-inch pieces with a pizza cutter.
Dust your hands with flour and roll each piece of dough into balls.
Dip each ball into the butter mixture and place them on top of one another in the greased pan, arranging the balls evenly all the way around.
Let rise in the pan for about 45 minutes.
Preheat oven to 350°.
Bake for 30 minutes
Let cool in the pan for 5 minutes before carefully removing the bread onto serving platter.
Pour the leftover butter, pecan sauce on bread.