I wanted a recipe that I could make ahead for Christmas morning. I grew up loving sorghum molasses so this was just the ticket for me and my family. I hope that your family loves this too! Wishing you all health and happiness this Christmas season.
P.
You'll need: 1 cup chopped toasted pecans, divided 10 tablespoons unsalted butter, melted and divided 1 1/4 pounds frozen white bread dough, thawed (such as Bridgford Frozen White Ready Dough) 3/4 cup granulated sugar 1 tablespoon ground cinnamon 1/3 cup packed light brown sugar 1/3 cup sorghum syrup 1/4 teaspoon kosher salt Place 4 tablespoons of the melted butter in a medium bowl. Cut dough into 1/2- to 3/4-inch pieces. Place pieces in bowl with butter; toss well to coat. Stir together granulated sugar and cinnamon in a separate medium bowl. Add dough pieces; toss well to coat. Arrange half of pieces evenly in muffin pan; sprinkle remaining pecans evenly on top. Arrange remaining pieces evenly over pecans in muffin pan. Combine brown sugar, sorghum, salt, and remaining 6 tablespoons butter in a small saucepan over medium-low. Cook, stirring occasionally, until mixture starts to bubble, about 5 minutes. Remove from heat; cool 10 minutes. Pour evenly over dough in muffin pan (about 1 tablespoon each). Cover loosely with plastic wrap. Chill 8 hours or up to overnight. Remove pan from refrigerator, and uncover. Let stand at room temperature 20 minutes. Preheat oven to 350°F. Place pan on a rimmed baking sheet to catch any drips. Bake in preheated oven until dough is puffed and cooked through, about 20 minutes. Remove pan from oven; let stand 5 minutes. Line a baking sheet with aluminum foil or parchment paper. Carefully invert muffins onto prepared baking sheet; transfer to a platter.
