Butterscotch Breakfast Ring Recipe - Allrecipes.com
Butterscotch Breakfast Ring Recipe
  • READY IN 35 mins

Butterscotch Breakfast Ring

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. Bake in preheated oven for 15 minutes, until golden. Remove from oven and let cool.
  5. While rolls bake, melt remaining butterscotch morsels and corn syrup; mix well. Drizzle over cooled rolls.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 15 mins
  • READY IN 35 mins
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Reviews More Reviews

Jan 28, 2004

I am fairly new at cooking and I did not find this easy. I had a hard time getting the dough right, so the finished product was ugly, but it still tasted OK! I thought the filling tasted a little flour-y though and it's very sweet. It's interesting, but I probably won't make it again.

 
Mar 21, 2013

This recipe needs correction!! It states to use 6 oz of butterscotch chips, DIVIDED - but it does not state the quantities that are to be divided. I guessed, by using approx 5-1/2 oz for the filling and approx 1/4 c for the icing. I also did not use anywhere near the 7 teaspoons of corn syrup that were called for - I probably used a couple of teaspoons. Also - I found it much easier to spread the filling on each triangle, roll up and then overlap with the others to form a ring onto the baking sheet. The method as stated did not work well for me at all. The taste was just "ok" to everyone I served them to. Thank you for sharing this recipe, Shannon Marie.

 

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Nutrition

  • Calories
  • 357 kcal
  • 18%
  • Carbohydrates
  • 34.2 g
  • 11%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 21.7 g
  • 33%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 358 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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