Mary Chris Rowe’s Breakfast Treat

March 31, 2010
  • 1 cup firmly packed brown sugar
  • ⅓ cup maple flavored pancake syrup
  • ¼ cup melted butter or margarine
  • ½ cup chopped pecans
  • 1 (8 oz.) pkg cream cheese, softened
  • ¼ cup powdered sugar
  • 2 T butter or margarine, softened
  • 2 (10 oz) cans refrigerated flaky biscuits
  1. Combine first four ingredients in bowl, stirring well.
  2. Spread mixture in an ungreased 9×13 baking pan.
  3. In separate bowl, mix cream cheese, powdered sugar, and 2 T butter. Beat at medium speed until well blended.
  4. Separate biscuit dough into 20 pieces.
  5. Roll each biscuit on a lightly floured surface to a 4 inch circle.
  6. Spread about 1 T of cream cheese mix evenly on biscuit. Roll up in jelly roll fashion.
  7. Place in prepared pan, seam side down, in two rows.
  8. Bake at 350 degrees on lowest rack in oven for 20-25 minutes or until GOLDEN BROWN. (Don’t undercook.)
  9. Cool in pan 2 minutes, then invert onto large serving platter.
Advertisements