Praline Pull-Apart Bread

1 cup sugar
4 teaspoons cinnamon, divided
1 (2 lb.) package frozen bread roll dough ( Rhodes White Dinner Rolls)
1/2 cup butter, melted
1 cup chopped pecans
3/4 cup whipping cream
3/4 cup firmly packed brown sugar

Stir together sugar and 3 tsp. cinnamon.  Coat each roll in butter and the dredge rolls in sugar mixture.  Arrange in a lightly greased 10-inch tube pan; sprinkle with pecans.  Cover and chill 8 to 18 hours.

Preheat over to 325 degrees.  Beat whipping cream at high speed with mixer until soft peaks form; stir in brown sugar and remaining 1 tsp. cinnamon.  Pour mixture over dough.  Place pan on an aluminum foil-lined baking sheet. 

Bake at 325 for 1 hour or until golden brown.  Cool on a wire rack for 10 minutes; invert onto a serving plate, and drizzle with any remaining glaze in pan.

Had this for Christmas on Kristi's suggestion.  It was yummy.

Pumpkin Cream Cheese Muffins

Filling:
8 oz. Cream Cheese, softened
1 cup Confectioner's sugar

Muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1 1/4 cups vegetable oil

Topping:
1/2 cup sugar
5 tbsp. flour
1 1/2 tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

To prepare the filling, combine the cream cheese and confectioners sugar in a medium bowl and mix well until blended and smooth.  Transfer the mixture to a piece of plastic wrap and shape into a log about 1 1/2 inches in diameter.  Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil.  Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins, preheat the over to 350 degrees.  Line muffin pans with paper liners.  In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda; whisk to blend.  In the bowl of an electric mixer, combine the eggs, sugar, pumpkin puree, and oil.  Mix on medium-low speed until blended.  With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour, and cinnamon in a small bowl; whisk to blend.  Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.  Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons).  Slice the log of cream cheese filling into 24 equal pieces.  Place a slice of the cream cheese mixture into each muffin well.  Divided the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.  Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes.  Transfer to a wire rack and let cool completely before serving.