Makes 12 servings
1 1/2 cups chopped pecans or walnuts, plus extra for garnish
1 1/2 cups brown sugar, divided
4 tablespoons honey
1 loaf frozen bread dough, thawed
1/4 cup butter, softened, plus extra for greasing pan
1 tablespoon ground cinnamon
Cream cheese frosting (recipe below)
Preheat oven to 350 degrees F. Grease a 12-cup muffin tin with butter.
Spoon 3/4 cup of nuts and 3/4 cup brown sugar in the bottom of each muffin cup.
Drizzle honey evenly among each muffin cup over nuts and sugar.
Roll out bread dough to make a rectangle measuring 12x15 inches.
Spread softened butter onto dough. Top dough with remaining brown sugar and nuts and cinnamon.
Roll dough up like in jellyroll fashion.
Slice roll crosswise into 12 (1-inch) pieces.
Put one bun into each muffin tin. Let buns rest for 15 to 20 minutes.
Bake buns for 20 minutes.
Invert muffin tin and generously spread each bun with cream cheese frosting.
Serve warm sprinkled with extra chopped nuts.
Cream Cheese Frosting:
1 (8-ounce) package cream cheese, softened at room temperature
1/4 cup butter, softened at room temperature
1/2 teaspoon vanilla extract
1 cup confectioner's sugar
In a large mixing bowl, beat cream cheese with butter until creamy.
Mix in vanilla and sugar with a spatula.
Frosting spreads best at room temperature.
Points and Prizes Keyword: DRIZZLE worth 50 points good through 02/24/08.