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READY IN 35 mins

Butterscotch Breakfast Ring

Read Reviews (2)

"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!" — Shannon Marie

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Original recipe makes 8 servings Change Servings

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

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Directions

Preheat oven to 375 degrees F (190 degrees C).
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.
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.
Bake in preheated oven for 15 minutes, until golden. Remove from oven and let cool.
While rolls bake, melt remaining butterscotch morsels and corn syrup; mix well. Drizzle over cooled rolls.

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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.

—PULLEYHEATHER

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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.

—Mi ~ (a PRO at) Being Mi

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2 Ratings

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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.

Nutritional Information

Butterscotch Breakfast Ring

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 357
Calories from Fat: 195

% Daily Value *
Total Fat 21.7g 33 %
Saturated Fat 9.3g 47 %
Cholesterol 8mg 3 %
Sodium 358mg 14 %
** Potassium 72mg 2 %
Total Carbohydrates 34.2g 11 %
Dietary Fiber 0.8g 3 %
Protein 3.4g 7 %
Sugars 17.7g
Vitamin A 2 %
Vitamin C < 1 %
Calcium < 1 %
Iron 12 %
** Thiamin 7 %
** Niacin 3 %
** Vitamin B6 1 %
** Magnesium 3 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.