Ingredients
Wax paper
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
3/4 cup butter, melted
1 cup chopped toasted pecans
Method
Sources
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RecipeNLG
dataset
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Gathered
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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Generously grease a 10-inch (12-cup) tube pan; line bottom with wax paper, and lightly grease wax paper. Stir together granulated sugar and next 2 ingredients in a small bowl. Turn Breakfast Bread Dough out onto a lightly floured surface, and knead 3 or 4 times. Shape dough into about 60 (1 1/2-inch) balls. Dip each in melted butter; roll in sugar mixture. Place a single layer of coated balls in prepared pan, covering bottom completely. Sprinkle with 1/3 cup pecans. Repeat layers twice. Top with any remaining sugar mixture; drizzle with any remaining melted butter. Cover dough; let stand 1 hour. Preheat oven to 350°. Uncover and bake 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Transfer to a wire rack, and cool 20 minutes. Remove from pan to wire rack, discarding wax paper. Invert onto a serving platter. Drizzle with glaze. Serve warm. To make ahead: Prepare recipe through Step Cover and chill up to 24 hours. Let stand 1 hour and 30 minutes. Proceed as directed in Step