Prep 5 mins
Cook 3 mins
I got this super-easy, cheap sweetroll recipe from a church cookbook over 20 years ago, and I've been making them, ever since. The original recipe calls for baking them in a round dish with a glass in the middle, but they're even easier, if you can locate a small, microwave Bundt pan at a thrift store, like I did. I vary the recipe by adding different types of nuts, and adding an extract, as well. These do not come out doughy, as you might think, but perfect!
- 1⁄3 cup firmly packed brown sugar
- 3 tablespoons butter
- 1 tablespoon water
- 1⁄4-1⁄2 cup chopped pecans or 1⁄4-1⁄2 cup almonds or 1⁄4-1⁄2 cup macadamias, etc
- 1 (8 ounce) can refrigerated biscuits
- 1 teaspoon vanilla extract or 1 teaspoon almond extract or 1 teaspoon rum extract, etc
- In an 8 inch round cake dish (or better yet, a small, microwave Bundt pan), combine the brown sugar, butter, and water, and heat about 1 minute, on high.
- Stir in the nuts and extract.
- Separate the biscuits, dip them in the syrup mixture, and then overlap them in the pan.
- If using the glass dish, spoon remaining syrup over the bisquits, and then place a small glass in the center of the dish (to simulate a Bundt pan).
- Cook 2-3 minutes on high, rotating 1/4 turn, halfway through cooking time (if you don't have a turntable).
- The biscuits should be firm and no longer doughy, but not tough.
- Allow the dough to rest for about 2 minutes; remove the glass (if using), and then invert the ring onto a serving plate.