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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I must admit I am scared of yeast! I know I need to get over this fear so I can make proper cinnamon rolls, bread etc! But until that time, i love shortcuts like this recipe, using refrigerated biscuits! These little rolls are so tasty and quick to whip up to go with coffee and some fresh fruit! Read more ! Ingredients:
topping |
1/4 cup melted butter |
1/4 cup brown sugar |
2 tbsp light corn syrup |
1/4 cup chopped pecans |
buns |
1 tbsp sugar |
1/2 tsp cinnamon |
1 can refrigerated biscuits |
Directions:
1. Heat oven to 375.
2. Grease 12 muffin cups.
3. Combine topping ingredients and mix well.
4. Spoon scant tbsp of topping in each greased muffin cup.
5. Combine sugar and cinnamon in medium size bowl.
6. Separate biscuits into ten biscuits, then cut each biscuit into 6 pieces.
7. Then toss the biscuit pieces in cinnamon sugar combo.
8. Place 5 pieces of biscuit in each muffin cup, set on foil or cookie sheet to catch possible spills.
9. Bake at 375 for 15-20 min or until golden.
10. Cool for 1 min and then invert onto wax paper.
11. Don't over bake and serve warm!
12. Enjoy!!
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