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Butterscotch Breakfast Ring

By: Shannon Marie  
"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!"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 214 people have saved this

Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 (6 ounce) package butterscotch chips, divided
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup chopped pecans
  • 1 (10 ounce) can refrigerated crescent roll dough
  • 7 teaspoons corn syrup

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 357 | Total Fat: 21.7g | Cholesterol: 8mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2004 by PULLEYHEATHER Supporting Member (Click to learn more about Supporting Membership)
I am fairly new at cooking and I did not find this easy. I had a hard time getting the dough... MORE

 
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