This is another dish I served for breakfast foods night. It sounds (and looks) really sweet, but the cream cheese in the center of the rolls cuts the sweetness down. It's about as sweet as cinnamon rolls. I served it with eggs and milk. Our family loved it. Laura
3/4 C. chopped pecans
1/2 C. butter, divided
1/3 C. maple-flavored syrup
1/2 C. sugar
1 t. ground cinnamon
2 cans (12 oz. each) cheap, refrigerated flaky buttermilk biscuits (usually about 50 cents a can)
1 pkg. cream cheese, cut into 20 cubes
Preheat oven to 400. Spray bunt-style pan with cooking spray. Sprinkle pecans evenly on bottom of prepared pan; set aside. Melt 2 T. butter in small bowl. Add syrup; stir until well blended. Drizzle over pecans in pan; set aside.
Melt remaining 6 T. butter; set aside. Mix sugar and cinnamon in shallow dish; set aside. Separate dough into 20 biscuits; press each slightly to 1/4-inch thickness (press one at a time and then fill it because they shrink up quickly), roll cream cheese cubes in cinnamon sugar mixture until evenly coated on all sides. Place 1 cream cheese cube in center of each biscuit circle; gather up sides of dough to enclose filling. Press edges of dough together to seal; roll into a ball. Dip top of each ball into remaiing butter, then into cinnamon sugar.
Arrange half of the balls, cinnamon sugar sides up, in preapared pan. Repeat with remaining balls to form a second layer. Drizzle with any remaining butter; sprinkle with any remaining cinnamon sugar.
Bake 30 min. or until golden brown. Cool 1 min. in pan; invert onto serving platter. Scrape any remaining pecans left in pan; spoon over buns. Serve immediatley.
3/4 C. chopped pecans
1/2 C. butter, divided
1/3 C. maple-flavored syrup
1/2 C. sugar
1 t. ground cinnamon
2 cans (12 oz. each) cheap, refrigerated flaky buttermilk biscuits (usually about 50 cents a can)
1 pkg. cream cheese, cut into 20 cubes
Preheat oven to 400. Spray bunt-style pan with cooking spray. Sprinkle pecans evenly on bottom of prepared pan; set aside. Melt 2 T. butter in small bowl. Add syrup; stir until well blended. Drizzle over pecans in pan; set aside.
Melt remaining 6 T. butter; set aside. Mix sugar and cinnamon in shallow dish; set aside. Separate dough into 20 biscuits; press each slightly to 1/4-inch thickness (press one at a time and then fill it because they shrink up quickly), roll cream cheese cubes in cinnamon sugar mixture until evenly coated on all sides. Place 1 cream cheese cube in center of each biscuit circle; gather up sides of dough to enclose filling. Press edges of dough together to seal; roll into a ball. Dip top of each ball into remaiing butter, then into cinnamon sugar.
Arrange half of the balls, cinnamon sugar sides up, in preapared pan. Repeat with remaining balls to form a second layer. Drizzle with any remaining butter; sprinkle with any remaining cinnamon sugar.
Bake 30 min. or until golden brown. Cool 1 min. in pan; invert onto serving platter. Scrape any remaining pecans left in pan; spoon over buns. Serve immediatley.
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