Recipe: prepared biscuits & sweet rolls

* 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 *

Milk Chocolate Bubble Ring

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

Amount Measure Ingredient -- Preparation Method
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shortening
20 milk chocolate candy kisses
1/4 cup butter
2 packages refrigerated biscuits (10 each)
1/2 cup sugar
1/2 teaspoon cinnamon

You will need a ring mold. Set oven to 375 F. Put shortening on a towel or wax paper; grease ring mold. Melt margarine in small saucepan. Separate and flatten biscuits in 3 inch circle. Place chocolate in center of each biscuit and pinch edges to seal. Mix cinnamon and sugar; dip biscuit in margarine and roll in cinnamon and sugar. Bake 20 minutes. Let cool for 10 minutes.

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* Exported from MasterCook *

Monkey Bread

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

Amount Measure Ingredient -- Preparation Method
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3 cans buttermilk biscuits
1/2 cup white sugar
2 tablespoons cinnamon
1 cup brown sugar
8 tablespoons butter
1 cup chopped nuts

Put 1 can biscuits together with 1/3 of total white sugar and cinnamon and shake until biscuits are covered. repeat with remaining cans of biscuits. Melt brown sugar and butter together and bring to a boil; boil for 1 minute. In lightly greased angel food or bundt cake pan, layer ingredients in following order: 1 can biscuits, 1/3 cup nuts, 1/3 of brown sugar mixture. Continue same order with each can biscuits. Bake at 350 F for 35 minutes. Let set 10 minutes before removing from pan.

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* 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 *

Upside Down Caramel Rolls

Recipe By : I Dunno4 Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Sweet Rolls & Danishes

Amount Measure Ingredient -- Preparation Method
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2 tablespoons melted butter
1/2 cup caramel sundae sauce
1/4 cup light corn syrup
2/3 cup chopped walnuts
2 containers refrigerated butterflake dinner rolls
(6 lg or 12 small in each can)

Brush in 12 large muffin cups or an 8x12 baking pan. Combine caramel sauce and corn syrup and spoon evenly in pan. Sprinkle nuts over syrup in pan. Place 2 small or 1 large roll in syrup in each cup or in pan. Bake at 375 F for 12 minutes. Let stand 2 minutes. Then invert on plate. Serve warm. Yield: 12 rolls

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* Exported from MasterCook *

Peanut Butter Cresents

Recipe By : adapted from Pillsbury website recipe
Serving Size : 1 Preparation Time :0:00
Categories : Sweet Rolls & Danishes

Amount Measure Ingredient -- Preparation Method
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2 tablespoons firmly packed brown sugar
2 tablespoons creamy peanut butter
1 tablespoon softened butter
1 can refrigerated crescent dinner rolls
GLAZE:
1/2 cup powdered sugar
2 teaspoons creamy peanut butter
1/2 teaspoon vanilla
1 tablespoon milk

Heat oven to 375 F. Coat a cookie sheet with nonstick cooking spray. In small bowl, combine brown sugar, peanut butter and margarine; blend well. Unroll dough and separate into triangles. Spread peanut butter mixture evenly over triangles. Roll up, starting at shortest side and rolling to opposite point. Place, point side down, on greased cookie sheets; curve into crescent shape. Bake at 375 F. for 10 to 14 minutes or until golden brown. Cool 10 minutes. Meanwhile, in small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency; blend until smooth. Drizzle over warm rolls.

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