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Rum Glazed Coffee Rolls
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Don't worry about how you arrange these biscuits in the pan; during baking they expand into a coffee cake that separates easily into single rolls.
1/2 cup coarsely chopped pecans
1 cup firmly packed brown sugar
1/3 cup brewed coffee
1/2 cup butter or margarine, melted
2 tbl. dark rum
2/3 cup sugar
2 tbl. instant coffee granules
2 (11 oz.) cans refrigerated buttermilk biscuits
1/3 cup butter or margarine, melted
Sprinkle pecans in a heavily greased 12 cup Bundt pan. Combine brown sugar and the next 3 ingredients. stirring well. Pour the mixture into the pan.
Combine 2/3 cup sugar and coffee granules in a shallow bowl; stir well. Separate biscuits; dip them in 1/3 cup melted butter and dredge in sugar mixture. Stand biscuits on edge around pan, placing 12 on outer side and 8 on inner side of pan.
Bake at 350* for 28 minutes. Cool in pan on a wire rack 5 minutes. Invert onto a serving platter and serve immediately.
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