Maple Cream Coffee Treat

Name: Maple Cream Coffee Treat
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 20 rolls, 20 serving(s)
Ingredients: 1 cup firmly packed brown sugar; 1/2 cup chopped nuts; 1/3 cup maple syrup; 1/4 cup butter, melted; 1 (8 ounce) package cream cheese, softened; 1/4 cup powdered sugar; 2 tablespoons butter, softened; 1/2 cup coconut; 2 (12 ounce) cans ready-to-bake refrigerated buttermilk flaky biscuits

Submitted by Courtly

"Another yummy recipe from Pillsbury Bake-off 1978. Sounds great served with coffee!"

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Ready In:: 50mins
Ingredients:: 9
Yields:: 20 rolls
Serves:: 20

ingredients

1 cup firmly packed brown sugar
¹⁄₂ cup chopped nuts
¹⁄₃ cup maple syrup
¹⁄₄ cup butter, melted
1 (8 ounce) package cream cheese, softened
¹⁄₄ cup powdered sugar
2 tablespoons butter, softened
¹⁄₂ cup coconut
2 (12 ounce) cans ready-to-bake refrigerated buttermilk flaky biscuits

directions

Heat oven to 350. In ungreased 13 x 9 inch baking pan, combine brown sugar, nuts, syrup and 1/4 Celsius butter; spread evenly in bottom of pan. In small bowl, blend cream cheese, powdered sugar and 2 T. butter until smooth; stir in coconut.
Seperated dough into 20 biscuits. Press or roll each to a 4 inch circle. Spoon 1 T. of cream cheese mixture down center of each circle to within 1/4 inch of edge. Overlap sides of dough over filling, forming finger-shaped rolls. Arrange rolls seam side down in 2 rows of 10 each over brogin sugar mixture in pan.
Bake at 350 for 25-30 minutes or until deep golden brown. Cool 3-5 minutes; invert onto foil, waxed paper or serving platter.