Recipe: prepared biscuits for sweet rolls

* Exported from MasterCook *

Pecan Pullapart Biscuits

Recipe By : Pillsbury Bakeoff Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Sweet Rolls & Danishes

Amount Measure Ingredient -- Preparation Method
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3/4 cup chopped pecans
2/3 cup firmly packed brown sugar
1/2 cup butter, melted
1/2 cup sour cream
1 teaspoon maple flavoring
2 cans refrigerated buttermilk flaky biscuits

Heat oven to 350 F. Grease 12 cup bundt pan or one piece 10" tube pan. In large bowl, combine all but biscuits and mix well. Separate dough into 10 biscuits. Cut each biscuit into 4 pieces; place in bowl with pecan mixture. Toss gently to coat and spoon biscuit mixture into greased pan. Bake at 350 F for 30-40 minutes or til deep golden brown. Immediately invert onto serving plate. Cool for 10 minutes, then serve warm.

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* Exported from MasterCook *

Crescent Caramel Swirl *

Recipe By : Pillsbury Bakeoff Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Sweet Rolls & Danishes

Amount Measure Ingredient -- Preparation Method
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1/2 cup butter (don't use margarine)
1/2 cup chopped nuts
3/4 cup firmly packed brown sugar
1 tablespoon water
2 cans crescent dinner rolls

Heat oven to 350 F. Melt butter in small saucepan. Coat bottom and sides of 12 cup bundt pan with 2 tbl.of the melted butter and sprinkle pan with 3 tbl. of the nuts. Add remaining nuts, brown sugar and water to remaining 6 tbl. melted butter. Bring to a boil, stirring occasionally. Boil for 1 minutes, stirring constantly. Remove dough from cans; do not unroll. Cut each roll into 4 slices (for a total of 16 slices). Arrange 8 slices, cut side down, in nut lined pan; separate layers of each pinwheel slightly. Spoon half of brown sugar mixture over dough. Place remaining dough slices alternately over bottom layer. Spoon remaining brown sugar mixture over slices. Bake at 350 F for 23-33 minutes or til deep golden brown. Cool for 3 minutes, then invert onto serving platter or waxed paper. Yield: 12 servings.

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* Exported from MasterCook *

Instant Cinnamon Roll Ring

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sweet Rolls & Danishes

Amount Measure Ingredient -- Preparation Method
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1 1/4 cups pecan pieces
1 tablespoon butter
1/4 teaspoon salt
1 package frozen dinner rolls
2 tablespoons cinnamon
1/2 cup sugar
1/2 cup light brown sugar
3 ounces package butterscotch pudding mix
1/2 cup butter

On a baking sheet, lightly roast pecans (approximately 8 minutes) in a preheated 350 F oven. While warm, stir in 1 Tablespoon butter and 1/4 teaspoon salt. Spray a bundt pan VERY liberally with non stick spray. Sprinkle about 1/4 cup pecans in bundt pan. In a small bowl, stir together cinnamon, sugar and brown sugar. Roll each frozen roll in cinnamon-sugar and place in bundt pan. After you have about half of the rolls in the pan, sprinkle with 3/4 remaining pecans. Top with last half of rolls. Sprinkle remaining pecans and butterscotch pudding mix over rolls. Slice butter into 1/2" cubes and dot cubes around. Cover loosely with waxed paper or plastic and leave on cool spot on counter to rise over night. (It will rise up out of pan.) Preheat oven to 350 F and bake for 30 minutes. Permit to cool about 5 minutes in pan, then unmold onto serving platter.

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* Exported from MasterCook *

Magic Marshmallow Crescent Puffs *

Recipe By : Pillsbury Bakeoff Recipes
Serving Size : 16 Preparation Time :0:00
Categories : Sweet Rolls & Danishes

Amount Measure Ingredient -- Preparation Method
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1/4 cup sugar
2 tablespoons flour
2 teaspoons cinnamon
2 cans refrigerated crescent dinner rolls
16 large marshmallows
1/4 cup butter, melted
GLAZE:
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 teaspoons milk
1/4 cup chopped nuts

Heat oven to 375 F. In small bowl, combine sugar, flour and cinnamon. Separate dough into 16 triangles. Dip 1 marshmallow into butter; roll in sugar mixture. Place marshmallow on wide end of triangle. Roll up starting at wide end of triangle and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal.
Dip 1 end in remaining butter; place butter side down in ungreased large muffin cup. Repeat with remaining marshmallows. Bake at 375 F for 12-15 minutes or til light brown. (Place cookie sheet on rack below muffin cups to guard against spills.) Immediately remove from muffin cups and cool on wire racks over waxed paper. In small bowl, blend glaze ingredients. Drizzle over warm rolls and sprinkle with nuts.

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* Exported from MasterCook *

Maple Cream Coffee Treat

Recipe By : Pillsbury Bakeoff Recipes
Serving Size : 20 Preparation Time :0:00
Categories : Sweet Rolls & Danishes

Amount Measure Ingredient -- Preparation Method
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1 cup packed brown sugar
1/2 cup chopped nuts
1/3 cup dark corn syrup or maple syrup
1/4 cup butter, melted
2 packages cream cheese, softened
1/4 cup powdered sugar
2 tablespoons butter, softened
1/2 cup coconut
2 cans refrigerated flaky biscuits

Heat oven to 350 F. In ungreased 13x9 pan, combine brown sugar, nuts, syrup and 1/4 c. butter.; spread evenly in bottom of pan. In small bowl, combine cream cheese, powdered sugar and 2 tbl. butter till smooth; blend in coconut. Separate dough into 20 biscuits. Press or roll each into a 4" circle. Spoon 1 tbl. cream cheese mixture down center of each circle to within 1/4" of edge. Overlap sides of dough over filling, forming finger-shaped rolls. Arrange rolls seam side down in 2 rows of 10 rolls each over brown sugar mixture in pan. Bake at 350 F for 25-30 minutes or till deep golden. Cool 3-5 minutes; invert onto foil.

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