These rich, caramely rolls are a snap to make with refrigerated biscuits. Let the kids help toss the biscuit pieces in the sugar. A fun and sweet breakfast treat!
Monkey Caramel Rolls
Prep Time: 10 min Total Time: 30 min
Makes 10 rolls
1/3 cup butter or margarine, melted
1/3 cup packed brown sugar
1/8 teaspoon cinnamon
3 tablespoons granulated sugar
1 can (10.2 oz) large-size refrigerated biscuits, (5 biscuit size)
Grease a regular-size muffin pan. In a bowl mix butter, brown sugar and cinnamon. Use a fork to break up any brown sugar lumps. Spoon 1 and 1/2 teaspoons of mixture into 10 muffin cups. Open biscuits. Cut each biscuit in half, making 10 pieces. Cut these 10 halves in two. This will make a total of 20 biscuit pieces.
Put biscuit pieces and granulated sugar in a bowl; toss the pieces to evenly coat with sugar. Place two pieces of dough in each muffin cup. Bake at 350 degrees for 16 to 21 minutes or until golden brown. Remove from oven. Cool 1 minute. Remove muffins from pan with a spoon. Spoon any caramel left in the bottom of the pan over the rolls. Serve warm.
Adapted from a Pillsbury recipe.