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Green Onion Cream Cheese Breakfast Biscuits
You can't go wrong with biscuits and scones, so put on your chef hat and apron and get in the kitchen to try our recipes.
Gooey Caramel and Chocolate Pecan Rolls
Yield: Makes 24 rolls
Ingredients:
2
loaves (1 pound each) frozen white bread dough
1
jar (12 ounces) caramel ice cream topping
2/3
cup coarsely chopped pecans
1
cup semisweet chocolate chips, divided
4
tablespoons butter, divided
Preparation:
1.
Thaw bread dough according to package directions.
2.
Preheat oven to 375°F. Divide caramel topping evenly between 2 (9-inch) round cake pans; spread in thin layers. Sprinkle pecans evenly over caramel.
3.
Microwave 2/3 cup chocolate chips and 2 tablespoons butter in medium microwavable bowl on HIGH 30 seconds; stir. Microwave at 20-second intervals, if necessary, stirring until smooth; set aside.
4.
Roll 1 loaf bread dough on lightly floured surface into 12X8-inch rectangle. Spread half of chocolate mixture over dough. Beginnning from long side, roll up jelly-roll style to form 12-inch log, pinching seam to seal. Cut into 12 (1-inch) slices; arrange, cut sides down, in 1 prepared pan. Repeat with remaining dough and chocolate mixture.
5.
Cover; let rise in warm place until nearly doubled in bulk, about 1 hour. Uncover and bake 20 to 25 minutes. Immediately invert onto serving plates.
6.
Melt remaining 1/3 cup chocolate chips and 2 tablespoons butter in microwave as directed in step 3. Drizzle over warm rolls.
This recipe appears in:
Rolls & Buns
