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a loaf of pecan breakfast bread on a white rectangular platter

Cinnamon Pecan Bread

Sticky, sweet, crunchy, and cinnamon-y, this pull-apart bread is perfect for cozy weekend mornings or holidays with family.
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Prep 15 minutes
Cook 30 minutes
Course Breakfast
Cuisine American
Servings 1 loaf

Equipment

  • 1 9x5 loaf pan

Ingredients
  

Bread
  • 2 cans refrigerated crescent roll dough
  • 2 tbsp vegan butter softened
  • 1/2 cup pure cane sugar
  • 1/4 cup pecans finely chopped
  • 2 tsp cinnamon
Topping
  • 1/4 cup powdered sugar
  • 2 tbsp vegan butter
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • 1 pinch sea salt
  • 1/4 cup pecan halves

Instructions
 

  • Preheat the oven to 375 degrees F.
  • Separate the two cans of crescent roll dough into 16 triangles. Spread the triangles with the 2 tbsp softened vegan butter.
  • Combine the sugar, pecans, and cinnamon and sprinkle over the triangles.
  • Roll up each triangle, starting at the wide end. Place into a greased 9x5" loaf pan, forming 2 layers of 8 rolls each.
  • Bake at 375 for 25–30 minutes, or until the center is done.
  • While the bread is baking, make the topping by combining the powdered sugar, vegan butter, maple syrup, vanilla, and salt. Bring to a boil, stirring constantly. Stir in the pecan halves and cool slightly.
  • Once the loaf is done, drizzle with the topping and let everything cool before serving.