Maple Breakfast Rolls Recipe

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Maple Breakfast Rolls Recipe

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5 1
Publisher Photo
Maple sugar, brown sugar and walnuts create the sweet glaze that covers these cream cheese-filled rolls. "They look like you fussed, but they're very easy to make with refrigerated buttermilk biscuits," assures Nadine Brissey of Jenks, Oklahoma.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 1/4 cup butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 1/3 cup maple syrup
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 4 tubes (6 ounces each) refrigerated buttermilk biscuits

Directions

In a small bowl, combine the butter, brown sugar, nuts and syrup. Spread into a greased 13-in. x 9-in. baking dish; set aside. In a small bowl, beat the cream cheese and confectioners' sugar until smooth.
On a lightly floured surface, roll out each biscuit into a 4-in. circle. Spread 1 tablespoon of cream cheese mixture down the center of each biscuit. bring dough from opposite sides over filling just until edges meet; pinch to seal. Place seam side down over nut mixture. Bake at 350° for 25-30 minutes or until golden brown. Immediately invert onto a serving plate. Serve warm. Yield: 8-10 servings.
Originally published as Maple Breakfast Rolls in Quick Cooking January/February 2003, p8

Nutritional Facts

1 each: 332 calories, 16g fat (8g saturated fat), 37mg cholesterol, 268mg sodium, 44g carbohydrate (34g sugars, 0 fiber), 5g protein.

  • 1/4 cup butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup chopped walnuts
  • 1/3 cup maple syrup
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 4 tubes (6 ounces each) refrigerated buttermilk biscuits
  1. In a small bowl, combine the butter, brown sugar, nuts and syrup. Spread into a greased 13-in. x 9-in. baking dish; set aside. In a small bowl, beat the cream cheese and confectioners' sugar until smooth.
  2. On a lightly floured surface, roll out each biscuit into a 4-in. circle. Spread 1 tablespoon of cream cheese mixture down the center of each biscuit. bring dough from opposite sides over filling just until edges meet; pinch to seal. Place seam side down over nut mixture. Bake at 350° for 25-30 minutes or until golden brown. Immediately invert onto a serving plate. Serve warm. Yield: 8-10 servings.
Originally published as Maple Breakfast Rolls in Quick Cooking January/February 2003, p8

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