Prep 5 mins
Cook 10 mins
My middle school Home Ec teacher taught this recipe in class. I've made it many times, with many variations, including some savory versions. This is always my favorite.
- 1 (16 ounce) cangood quality refrigerated biscuits
- 1⁄2 cup brown sugar
- 1⁄4 cup chopped pecans
- 2 teaspoons cinnamon
- 1⁄4 cup butter or 1⁄4 cup margarine
- cooking spray
- Spray a muffin pan generoulsy with cooking spray.
- Combine sugar, butter, nuts and cinnamon.
- Divide sugar mixture evenly among 8 muffin cups.
- Place a biscuit in each cup over the sugar.
- Bake at 425° for about 10 minutes.
- Invert onto a platter immediately upon pulling these out of the oven.
When I was growing up my Mom only baked for holidays and if we got anything sweet it was store bought. These rolls taste like Pillsbury cinnamon rolls in the can. I added a little butter to each muffing cup but my topping didn't stick to the top of my biscuit to well but they were very quick and easy to make. Bullwinkle.
UPDATE---when I originally submitted this review, butter was missing from the ingredient list and the info for the biscuits was different. If I try the recipe again, I will submit a new review.---These did not become caramel rolls for me. The recipe needs some corn syrup, butter or something incorporated with the brown sugar mixture in order to make true caramel. I was left with biscuits topped with a nutty brown sugar mixture. While they were OK, they weren't at all what I was craving. (And, if I wouldn't have been so tired when I prepared these, I might have realized that they were lacking something to caramelize. :oops:) Also, my 16 oz can of Grand's biscuits only includes 8 biscuits, not 10 as stated in the recipe. The 7.5 oz can of smaller-style biscuits does include 10 biscuits. I used the Grands, but am not sure which biscuits were really required by the recipe.