So here is the deal, I am not a breakfast person. I eat breakfast 100% of the time because I know it’s good for me and I’d pass out if I didn’t eat something. But it’s just not my thing. Growing up, my mom and I would eat toast with a little Miracle Whip and a slice of deli meat on top. 1/2 sandwich for breakfast = Yum! But the traditional breakfast food just doesn’t do it for me and makes me feel like crap (Eggs, bacon, etc.). It’s not that I don’t like the taste of bacon and eggs, I do, it just seems to weigh me down.
Once and a while on the weekend, I’ll make something special for breakfast. Breakfast burritos, omelets, yada-yada. Today, I found this caramel roll recipe on where else but Pinterest. Caramel rolls are something I can get on board with for breakfast. But let’s be honest, it would give a person too much cushion on the booty if you ate them every day. No thanks. But, for a special occasion or once in a while, these are incredible! They were beyond quick and easy to make, and they were really good. The syrup and butter allowed the caramel sauce to remain a nice consistency so it didn’t get overly hard or chewy. It was the perfect. Embarrassingly, we ate the entire batch over the course of a day. So if you make these, be prepared to eat them all and maybe just go for a long walk to justify the guilt. They are amazing, the best I have had!
What you need:
- 1 tubes refrigerator buttermilk biscuits (8)
- 3 Tbsp. butter, melted
- 1/2 cup pancake syrup
- 1/3 cup packed light brown sugar
- 1/2 tsp. cinnamon
- 1/4 cup chopped pecans, optional
What you do:
- Coat a pan with non-stick spray.
- Combine the melted butter and syrup in a small bowl and set aside.
- In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).
- Place about half of the syrup mixture in the bottom of the pan.
- Sprinkle half of the brown sugar mixture on top.
- Lay the biscuits on the bottom of the pan, overlapping edges (closely together)
- Top with remaining syrup and sugar mixtures.
- Bake at 375 degrees for approximately 30 minutes or until golden brown and cooked through.