During the wintry months, sometimes you need an extra touch to breakfast during the weekend. And you don’t need to be a fancy baker to make this delicious ever-so-easy breakfast ring. It will easily be one of your favorites!
Original recipe makes 8 servings
Ingredients
1 (6 ounce) package butterscotch chips, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/2 cup chopped pecans
1 (10 ounce) can refrigerated crescent roll dough
7 teaspoons corn syrup
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PREP
20 mins
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COOK
15 mins
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READY IN
35 mins
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butterscotch chips and butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and whisk in flour, salt and pecans. Set aside.
- Separate crescent roll triangles. On greased cookie sheet, arrange crescent rolls overlapping edges to form a circle. Long pointed ends of each roll should point outwards. Spread 2 rounded teaspoons of butterscotch mixture on each triangle. Roll up triangles, beginning with pointed end of roll. Slash inside half of each roll.
- Bake in preheated oven for 15 minutes, until golden. Remove from oven and let cool.
- While rolls bake, melt remaining butterscotch morsels and corn syrup; mix well. Drizzle over cooled rolls.
Nutrition
Calories: 357 kcal
Carbohydrates: 34.2 g
Cholesterol: 8 mg
Fat: 21.7 g
Fiber: 0.8 g
Protein: 3.4 g
Sodium: 358 mg