brown sugar breakfast rolls

brown sugar breakfast rolls

if you know me much, you know i’m not an amazing cook.  despite that, there are a few things that i do make really well!

these breakfast rolls were a special treat that my mom used to make us when we were growing up.  they are seriously so good!  and easy.  yummy + easy is a winning combo to me!

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 the ingredients are simple: refrigerator biscuits, brown sugar, walnuts and butter.  and it all goes neatly into a 9″ cake pan.

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 as usual, my measurements are not super specific.  you can use any brand of biscuits, i just don’t recommend using the “grands” style because they are a little too big.    i use about 1/2 cup of brown sugar (maybe a little more), and about 1/3 cup of chopped/minced walnuts, and maybe a half stick of butter.  is that specific enough? ;)

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 start by spreading small pats of butter on the bottom of the pan evenly all over.

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 then do a light sprinkling of brown sugar over the butter.

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 chop the walnuts up pretty fine,

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 then sprinkle over the 1st layer of brown sugar.

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 looks yummy already!

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 then add the rest of the brown sugar, completely covering the walnuts.  and then maybe add a little more ;)

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 then more pats of butter on top of that.  this is a super healthy breakfast ;)

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 then set each of the biscuits around the edge and fill in the center with the remaining biscuits.

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 cook according to the package directions, only deduct 5 minutes from the time.  i like to make sure that the sugar doesn’t burn, so once the timer goes off i check every few minutes.  the key is a golden edge, but with a fully cooked center.  you can check the center with a knife by pulling the biscuits apart.  just don’t wait too long so the sugar doesn’t burn.

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 put a dinner plate on top of the pan, then flip it with hot pads.

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 if its a little too sticky and not coming out, giving it a few taps on the back with a knife and the biscuits should come loose.

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 here’s where you think you ruined the whole thing:  the brown sugar and nuts stick to the bottom of the pan, not to the biscuits, so you need to work quickly!

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 once the biscuits are on the plate, take a butter knife and quickly scrape the yumminess from the pan onto the biscuits.  as long as the pan is still warm, it should come off really easily.  this is why lots of butter is key.

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 ohmygoodness i want to make more NOW!

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 the biscuits are so yummy!  we generally have them with scrambled eggs and bacon for a little protein to balance out all that sugar.

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 2 key ingredients to really make this perfect:  another slab of butter and a tall glass of cold milk.  mmmmmmmm!

 

Comments

  1. 1

    That looks divine. And full of all the essential food groups by the look of it. Mmmmm. Thanks for sharing.

  2. 2

    yummmy! I have to give this a try, I sometime lack some inspiration when it comes to breakfast!

  3. 3

    Oh my…super yumminess!! Thanks for the recipe !

  4. 4

    Yum, these look delicious!!

  5. 5

    quick and easy, my kind of recipe. will have to try these.

  6. 6

    I’ve had similar before, but with crescent rolls crumpled up in muffin tins. ooooooooh boy. no one can eat just one!

  7. 7

    I’m soooo behind on blog reading. Catching up.

    1) those look AMAZING. Gonna make them this morning. For reals.
    2) if not for the fact that it is 4:42 in the morning, I wanted to scream at the picture of you scraping your pan with a butter knife!!!! NOOOOOOO!!!! Girl. You’ll ruin your pans! Use a rubber spatula or something! I have anxiety just thinking about it.
    3) In fact, the more I think about it, I’m buying you rubber spatulas for Christmas. Because I just can’t.
    4) I have a thing for kitchen gear, can you tell? ;)

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