|
|
|
Biscuit Cinnamon Roll
|
|
|
1
Reviews
|
|
By:
Wendy Wilson
|
|
Biscuit Cinnamon Rolls Recipe uses refrigerator buttermilk biscuits and adds butter, pancake syrup, brown sugar, cinnamon and chopped pecans and almonds to create these simple and easy and delicious cinnamon rolls.
|
INGREDIENTS
|
|
2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
|
|
3 Tbsp. butter, melted
|
|
1/2 C. pancake syrup
|
|
1/3 C. packed light brown sugar
|
|
1/2 tsp. cinnamon
|
|
1/4 C. chopped pecans, optional
|
|
1/4 C. chopped almonds, optional
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon,
and nuts (if desired).
|
|
|
|
2:
Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top.
|
|
|
|
3:
Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures.
|
|
|
|
4:
Bake at 375°F for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter.
|
|
|
|
Print Preview
|
Rate This Recipe
|