Ingredients
1
cup firmly packed brown sugar
1/2
cup chopped nuts
1/3
cup maple-flavored syrup or dark corn syrup
1/4
cup margarine or butter, melted
1
(8-oz.) pkg. cream cheese, softened
1/4
cup powdered sugar
2
tablespoons margarine or butter, softened
1/2
cup coconut
2
cans (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)
Preparation
Heat oven to 350°F. In ungreased 13x9-inch pan, combine brown sugar, nuts, syrup and 1/4 cup margarine; spread evenly in bottom of pan. In small bowl, combine cream cheese, powdered sugar and 2 tablespoons margarine; mix until smooth. Stir in coconut.
Separate dough into 20 biscuits. Press or roll each to from 4-inch round. Spoon 1 tablespoon cream cheese mixture down center of each round to within 1/4 inch of edge. Overlap sides of dough over filling, forming finger-shaped rolls. Arrange rolls, seam side down, in 2 rows of 10 rolls each over brown sugar mixture in pan.
Bake at 350°F. for 25 to 30 minutes or until deep golden brown. Cool 3 to 5 minutes; invert onto serving platter.
