Quick Caramel Nut Rolls
Recipe: #3377
December 06, 2011
"Hard to believe these are made from frozen biscuits! The great thing about this recipe, besides being quick and tasty, is that you can make as many as you need. For the two of us I use custard cups, but if I was making for a larger group, I'd use my giant muffin tin."
Ingredients
Nutritional
- Serving Size: 1 (145.5 g)
- Calories 624.6
- Total Fat - 39.2 g
- Saturated Fat - 9.2 g
- Cholesterol - 23.9 mg
- Sodium - 864.2 mg
- Total Carbohydrate - 64 g
- Dietary Fiber - 1.6 g
- Sugars - 13.9 g
- Protein - 6.5 g
- Calcium - 74.6 mg
- Iron - 3.5 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 375°F. Spray bottom and sides of 4 (6-oz) custard cups (or giant muffin tin) with non-stick spray. Melt 1 tablespoon of butter in each custard cup.
Step 2
In small bowl, stir together brown sugar and cinnamon. Place 1 tablespoon of sugar mixture in each custard cup and sprinkle with nuts
Step 3
Melt remaining 2 tablespoon of butter in a small bowl. Dip each biscuit half in the butter, then roll in the remaining brown sugar cinnamon mixture.
Step 4
Place three frozen biscuit halves, cut side down, in each cup. Sprinkle tops with any remaining sugar mixture. Drizzle one tablespoon heavy cream over top of each cup.
Step 5
Bake 20 to 25 minutes or until golden brown and biscuits are no longer doughy.
Step 6
Immediately run sharp knife around edge of cup; turn each upside down onto serving plate. Slowly lift custard cup from biscuit, releasing biscuit onto plate. Cool 5 minutes before serving.
Tips
No special items needed.