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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Reta Ebbink
Torrance, California
Bake Off
Bake-Of
If your ideal morning includes a warm, gooey, sweet treat with your coffee, this Maple Cream Coffee Treat is the answer. Pillsbury™ Flaky Layers Buttermilk Biscuits are wrapped around a creamy coconut-maple filling, then baked on top of a rich brown sugar and nut mixture that transforms into a rich, caramelly topping when flipped over. This finalist in the 28th Pillsbury Bake-Off® Contest is a cozy choice for holiday brunches, weekend breakfasts, or anytime you want a bakery-style breakfast pastry without a lot of extra work.
Make this soft, creamy maple coffee treat with just a few simple ingredients! Here’s what you need.
Pillsbury™ Flaky Layers Buttermilk Biscuits: These bake up golden and create tender, pull-apart layers that absorb all that gooey topping!
Maple-Flavored Syrup (or Dark Corn Syrup): This gives the topping its glossy texture and sweet flavor. The corn syrup won’t have that signature maple flavor, but it will still add dark, sweet richness.
Cream Cheese: This creates a creamy, tangy filling that makes the rolls taste extra delicious.
Other Ingredients You’ll Need: Butter helps the maple cream filling whip up light and spreadable and adds smooth richness to the topping, while brown sugar adds sweet, caramelly flavor. Coconut adds subtle, nutty sweetness and chewy texture, and powdered sugar sweetens the filling while keeping it silky smooth. Chopped nuts add toasty, savory crunch to balance the sweetness.
Here’s a quick look at how this recipe comes together. Keep reading for the full recipe directions!
Combine brown sugar, nuts, syrup, and melted butter in a 13x9 baking dish and spread evenly.
Beat cream cheese, powdered sugar, and softened butter together until smooth, then stir in coconut.
Separate the dough and press each biscuit into a 4-inch round. Spoon the cream cheese mixture down the center of each round and fold the dough over to form finger-shaped rolls. Place rolls seam-side down in rows over the brown sugar mixture.
Bake in a 350°F oven for 25 to 30 minutes until the rolls are deep golden brown. Let cool for a couple of minutes, then invert the pan onto a serving platter so the gooey caramel topping runs over the rolls. Serve with a hot cup of coffee.
Store any extras and warm them when the coffee’s ready for a quick bakery-style bite. Here’s what to do.
Store leftover Maple Cream Coffee Treat in an airtight container in the fridge for up to 3 days. Be sure to refrigerate within 2 hours of finishing preparation.
We don’t recommend storing leftovers in the freezer as the dough may get soggy and dense when thawed.
Microwave on high in 15-second intervals or reheat in a 350°F oven for 6 to 8 minutes until heated through.
Heat oven to 350°F. In ungreased 13x9-inch baking dish or pan, combine brown sugar, nuts, syrup, and 1/4 cup melted butter; spread evenly in bottom of pan.
In small bowl, combine cream cheese, powdered sugar, and 2 tablespoons softened butter; mix until smooth. Stir in coconut.
Separate dough into 20 biscuits. Press or roll each to form a 4-inch round. Spoon 1 tablespoon cream cheese mixture down center of each round 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 rolls each over brown sugar mixture in pan.
Bake at 350°F for 25 to 30 minutes or until deep golden brown. Cool 3 to 5 minutes; invert onto serving platter.
Switch up the filling by substituting 1/2 cup chopped pecans or another favorite nut for the coconut. Or, if you’re not a fan of nuts, you could add in 1/2 cup of chocolate chips instead of nuts.
Use real maple syrup instead of maple-flavored syrup or dark corn syrup if you prefer.
After baking and flipping the rolls, add a sprinkle of flaky sea salt over the top for an irresistible salty-sweet take on this recipe.
