Maple Cream Coffee Treat
Submitted by jwp1jwp1
Maple cream coffee treat with refrigerated biscuits filled with coconut cream cheese, baked over a sticky brown sugar-nut-syrup base, then flipped like sticky buns.
YIELD
2 dozenPREP
20 minCOOK
30 minREADY
1 hrsThese sticky, sweet breakfast rolls start with a shortcut: canned refrigerated biscuits pressed flat, filled with a coconut cream cheese mixture, then rolled into fingers and baked over a gooey brown sugar, nut, and syrup base.
When you flip the pan after baking, the sticky caramel coating ends up on top, dripping over rows of golden, cream cheese-stuffed rolls. It’s the same principle as cinnamon sticky buns, but with a maple-coconut twist that makes them feel a little more special.
The cream cheese filling stays soft and tangy inside the biscuit shell, cutting through all that brown sugar sweetness. Twenty rolls lined up in two neat rows bake into a pull-apart slab that’s perfect for a brunch crowd.
Pro Tips
- Spread the brown sugar mixture evenly across the bottom of the pan. Bare spots mean some rolls get no caramel coating when flipped.
- Don’t overfill the biscuit circles. A tablespoon of filling is enough. Too much and it leaks out during baking and burns.
- Invert the pan after just 3-5 minutes of cooling. Wait too long and the caramel hardens, cementing the rolls to the pan.
- Place rolls seam-side down and snug together. They support each other during baking and the seams stay sealed.
Variations
- Pecan maple: Use chopped pecans in the base for a classic Southern sticky bun flavor.
- Cinnamon swirl: Add a teaspoon of cinnamon to the cream cheese filling for a warm spice note.
- Chocolate drizzle: Drizzle melted chocolate over the flipped rolls for a more dessert-forward treat.
Ingredients
Directions
Heat oven to 350℉ (180℃).
In ungreased 13×9 inch pan, combine brown sugar, nuts, syrup, and ¼ cup margarine; spread evenly in bottom of pan.
In small bowl, blend cream cheese, powdered sugar, and 2 tablespoons margarine until smooth, stir in coconut.
Separate dough into 20 biscuits. Press or roll each to a 4-inch circle.
Spoon tablespoon of cream cheese mixture down center of each circle to within ¼ 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℉ (180℃) F for 25 to 30 minutes or until deep golden brown.
Cool 3 to 5 minutes; invert onto foil, waxed paper, or serving platter.
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