Biscuit Cinnamon Roll

Sharon Swomley


passed on my a relative

★★★★★ 3 votes
30 Min
25 Min


2 tube(s)
refrigerated biscuits
3 Tbsp
butter, melted
1/2 c
pancake syrup
1/3 c
packed light brown sugar
1/2 tsp
1/4 c
pecans, in pieces, optional
1/4 c
almonds, chopped, optional


1Spray a fluted 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. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures.
2Bake 375 degrees for approximately 20-25 minutes or until golden brown.
Cool for 1 minutes in the pan, then invert onto a serving serving platter and enjoy

About this Recipe