Sorghum Pecan Christmas Muffins

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.

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  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.