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Maple Pecan Pull-Apart

1½ loaves Bridgford Frozen Ready-Dough®, thawed or
1 pkg Bridgford Frozen Parkerhouse Rolls Dough, thawed or
1 pkg Bridgford Frozen White Rolls Dough, thawed
½ cup light brown sugar
1 cup diced pecans (plus 1 dozen pecan halves for garnish if desired)
2 tbsp maple syrup or Karo syrup
2 tbsp melted butter or margarine
½ tsp maple extract

Let Bridgford Bread Dough thaw untill pliable. Dough may be thawed in the microwave on low power (30%) for 5-6 minutes per loaf (based on a 700 watt microwave oven). If using roll dough, the rolls do not need to be divided. If using bread dough, divide dough into 18 equal pieces (12 pieces for the whole loaf, 6 pieces for the half loaf). Roll each piece into a ball. Set aside. In medium size bowl mix together brown sugar and 1 cup finely diced pecans. Set aside. In a small bowl mix together maple extract and melted butter. Set aside. Grease a bundt (tube) pan. Sprinkle bottom of pan with ½ cup of sugar-nut mixture (save the remaining sugar mixture to roll dough in), then drizzle maple or Karo syrup over sugar in the pan. Dip dough balls in maple-butter mixture and roll in sugar-nut mixture. Place in bundt pan. Let rise until double in size (about 1-2 hours) or overnight in the refrigerator. Bake at 350° on middle rack in oven for 40-45 minutes or until coffee cake sounds hollow when tapped on top. (Cover coffee cake with foil after 30 minutes if browning too quickly). Remove from oven and invert onto a wire rack to cool. Garnish top with pecan halves.

*To use all 3 loaves, make 2 coffee cakes and freeze on for later!

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