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Maple Breakfast Rolls

 Maple Breakfast Rolls
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.
8-10 ServingsPrep: 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.
Nutritional Facts: 1 serving (1 each) equals 332 calories, 16 g fat (8 g saturated fat), 37 mg cholesterol, 268 mg sodium, 44 g carbohydrate, trace fiber, 5 g protein.