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The ingredients needed to prepare Cream Cheese Stuffed Pecan Twirls:
- Provide 1 loaf frozen bread dough
- Use 1 1/2 stick unsalted butter
- Take 3 tbsp ground cinnamon
- Take 1 cup brown sugar or granulated sugar
- Prepare 1 cup pecans, chopped or finely grated in food processor
- You need 2 packages cream cheese, softened
- Provide 1 box powdered sugar
- You need 1 tbsp vanilla
Instructions to make Cream Cheese Stuffed Pecan Twirls:
- Preheat oven to 350°F.
- Thaw frozen bread dough until soft enough to roll out to a rectangle shape.
- Spread enough melted butter over dough to cover all except about an inch from edges.
- Mix cinnamon and sugar (brown or granulated). Sprinkle evenly over butter in same manner keeping about 1 inch from sides.
- I like a lot of filling so you can use as much as you like. Sprinkle pecans over sugar and cinnamon mixture.
- In a bowl, mix softened cream cheese, powdered sugar and vanilla until smooth and creamy.
- Drop spoonfuls of cream cheese mixture all over the top of layers. It will spread as it cooks to fill up spaces.
- Starting with long edge, roll up tightly in a jelly roll fashion, getting as tight as possible until you get to other edge on opposite side.
- Pinch edges securely so the seam is completely sealed.
- I do this 2 ways. 1… I cut my log into about 2 inch sections like cinnamon rolls and place on lightly greased 9x13 baking dish. Or I also just put the whole log, seam side down in a baking dish then slice after cooking. Either way is fine.
- Cover with plastic wrap and let rise in warm place until doubled in size.
- Bake at 350 until lightly browned but not over cooked, in my oven its about 20-25 minutes. The center should be gooey but dough be cooked.
- With remaining melted butter, spoon over hot twirls to evenly coat. Spread remaining cream cheese over twirls if desired. Sprinkle with more pecans.
- Serve hot or warm. If reheating, cover with foil and at 200°F just warm enough to heat through.
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