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Enjoy this recipe from Autumn with Family & Friends.
Submitted by: Tonya Lewis from Scottsburg, IN
1 c. brown sugar, packed
1/2 c. chopped pecans
1/3 c. maple-flavored syrup
1/4 c. butter, melted
8-oz. pkg. cream cheese, softened
1/4 c. powdered sugar
2 T. butter, softened
Optional: 1/2 c. sweetened flaked coconut
2 12-oz. tubes refrigerated
flaky biscuits
In a greased 13"x9" baking pan, combine brown sugar, nuts, syrup and melted butter. Spread evenly in bottom of pan; set aside. Blend cream cheese, powdered sugar and softened butter until smooth; stir in coconut, if using, and set aside. Separate dough into 20 biscuits; press or roll each biscuit into a 4-inch circle. Spoon one tablespoon of cream cheese mixture down center of each biscuit to within 1/4 inch of edge. Overlap sides of dough over filling, forming finger-shaped rolls. Arrange rolls seam-side down over brown sugar mixture in pan in 2 rows of 10 rolls each. Bake at 350 degrees for 25 to 30 minutes, or until deep golden. Let stand for 3 to 5 minutes before inverting onto a serving platter. Serves 5 to 6 | |
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In a greased 13"x9" baking pan, combine brown sugar, nuts, syrup and melted butter. Spread evenly in bottom of pan; set aside. Blend cream cheese, powdered sugar and softened butter until smooth; stir in coconut, if using, and set aside. Separate dough into 20 biscuits; press or roll each biscuit into a 4-inch circle. Spoon one tablespoon of cream cheese mixture down center of each biscuit to within 1/4 inch of edge. Overlap sides of dough over filling, forming finger-shaped rolls. Arrange rolls seam-side down over brown sugar mixture in pan in 2 rows of 10 rolls each. Bake at 350 degrees for 25 to 30 minutes, or until deep golden. Let stand for 3 to 5 minutes before inverting onto a serving platter. Serves 5 to 6 |
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