Amazingly Easy Microwave Breakfast Ring! |
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Prep Time: 5 Minutes Cook Time: 3 Minutes |
Ready In: 8 Minutes Servings: 6 |
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I got this super-easy, cheap sweetroll recipe from a church cookbook over 20 years ago, and I've been making them, ever since. The original recipe calls for baking them in a round dish with a glass in the middle, but they're even easier, if you can locate a small, microwave Bundt pan at a thrift store, like I did. I vary the recipe by adding different types of nuts, and adding an extract, as well. These do not come out doughy, as you might think, but perfect! Ingredients:
1/3 cup firmly packed brown sugar |
3 tablespoons butter |
1 tablespoon water |
1/4-1/2 cup chopped pecans or 1/4-1/2 cup almonds or 1/4-1/2 cup macadamias, etc |
1 (8 ounce) can refrigerated biscuits |
1 teaspoon vanilla extract or 1 teaspoon almond extract or 1 teaspoon rum extract, etc |
Directions:
1. In an 8 inch round cake dish (or better yet, a small, microwave Bundt pan), combine the brown sugar, butter, and water, and heat about 1 minute, on high.
2. Stir in the nuts and extract.
3. Separate the biscuits, dip them in the syrup mixture, and then overlap them in the pan.
4. If using the glass dish, spoon remaining syrup over the bisquits, and then place a small glass in the center of the dish (to simulate a Bundt pan).
5. Cook 2-3 minutes on high, rotating 1/4 turn, halfway through cooking time (if you don't have a turntable).
6. The biscuits should be firm and no longer doughy, but not tough.
7. Allow the dough to rest for about 2 minutes; remove the glass (if using), and then invert the ring onto a serving plate.
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