Instructions:

1. Spray a 9 x 5” loaf pan with cooking spray. Scatter ¼ cup of the pecan halves in the prepared pan.
2. Roll the thawed dough into a roughly 8-inch square on a lightly floured surface or parchment paper.
3. Cut the dough into 48 pieces and roll the pieces into balls.
4. Place the Kerrygold Salted Butter in a microwave safe bowl and heat until melted.
5. Place the dark brown sugar and the cinnamon in another medium bowl and stir to combine.
6. Toss the dough balls in the melted butter a few pieces at a time. Dunk the butter  coated dough balls in the brown sugar mixture and stir to coat. Add coated dough balls to the prepared pan. Repeat the process with remaining dough.
7. Chop remaining ¼ cup of pecans and scatter over dough in the pan.
8. Pour remaining melted butter over the top of the pan and sprinkle remaining brown sugar on top. Let rise for 1 hour on the countertop.
9. Preheat the oven to 350°F about 20 minutes before baking.
10. Bake bread for 30 minutes.
11. Allow to cool slightly. Invert onto plate and serve immediately.