Best Butterscotch Breakfast Ring Recipes

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BUTTERSCOTCH BREAKFAST RING



Butterscotch Breakfast Ring image

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!

Provided by Shannon Marie

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 35m

Yield 8

Number Of Ingredients 7

1 (6 ounce) package butterscotch chips, divided
2 tablespoons butter
2 tablespoons all-purpose flour
⅛ teaspoon salt
½ cup chopped pecans
1 (10 ounce) can refrigerated crescent roll dough
7 teaspoons corn syrup

Steps:

  • 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 Facts : Calories 356.9 calories, Carbohydrate 34.2 g, Cholesterol 7.6 mg, Fat 21.7 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 9.3 g, Sodium 357.7 mg, Sugar 17.7 g

BUTTERSCOTCH BREAKFAST RING



Butterscotch Breakfast Ring image

Yield 1 ring

Number Of Ingredients 7

1 cup butterscotch chips or morsels
2 tablespoons butter
2 tablespoons flour
1/8 teaspoon salt
1/2 cup chopped pecans
1 (10-ounce) package refrigerated crescent roll
7 teaspoons corn syrup

Steps:

  • Preheat oven to 375°. Melt half of butterscotch morsels and the butter in the top of a double boiler over hot, not boiling water. Remove from heat. Stir in flour, salt, and nuts, mixing gently with a fork. Set aside. Separate rolls into triangles. Arrange on a greased cookie sheet so the triangles form a circle. The edges should overlap slightly and the long ends point outward. Spread 2 teaspoonfuls of butterscotch mixture on each triangle. Roll, jellyroll fashion, toward the center. Slash inside half of each roll. Bake 15 minutes, or until golden brown. Meanwhile, combine remaining 1/2 cup butterscotch with corn syrup. Melt over hot water, stirring to blend. Let cool slightly, then drizzle over the breakfast ring. Serve hot or cold. Fun Fact: A destination attraction for millions of tourists each year, the Smithsonian is composed of sixteen museums and galleries and the National Zoo, and numerous research facilities in the United States and abroad. The Smithsonian Institution in Washington DC was established in 1846 with funds bequeathed to the United States by James Smithson.

Nutrition Facts : Nutritional Facts Serves

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