Maple Cream Coffee Treat
Yield
2 dozenPrep
20 minCook
30 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
brown sugar
packed |
*
|
| ½ | cup |
nuts
chopped |
|
| ⅓ | cup |
syrup
|
|
| ¼ | cup |
margarine
melted |
|
| 8 | ounces |
cream cheese
softened |
|
| ¼ | cup |
powdered sugar
|
|
| 2 | tablespoons |
margarine
or butter, soften |
|
| ½ | cup |
coconut
|
*
|
| 2 | cans |
biscuit baking mix (bisquick)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
brown sugar
packed |
*
|
| 118 | ml |
nuts
chopped |
|
| 79 | ml |
syrup
|
|
| 59 | ml |
margarine
melted |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 59 | ml |
powdered sugar
|
|
| 3E+1 | ml |
margarine
or butter, soften |
|
| 118 | ml |
coconut
|
*
|
| 2 | cans |
biscuit baking mix (bisquick)
|
*
|
Directions
Heat oven to 350℉ (180℃).
In ungreased 13x9 inch pan, combine brown sugar, nuts, syrup, and ¼ cup margarine; spread evenly in bottom of pan.
In small bowl, blend cream cheese, powdered sugar, and 2 tablespoons margarine until smooth, stir in coconut.
Separate dough into 20 biscuits. Press or roll each to a 4-inch circle.
Spoon tablespoon of cream cheese mixture down center of each circle to within ¼ inch of edge.
Overlap sides of dough over filling, forming finger shaped rolls.
Arrange rolls, seam side down, in 2 rows of 10 rolls each over brown sugar mixture in pan.
Bake at 350℉ (180℃) F for 25 to 30 minutes or until deep golden brown.
Cool 3 to 5 minutes; invert onto foil, waxed paper, or serving platter.
