I got the idea of using Pillsbury biscuits as the base of coffee cake from Paula Deen. Because I don't use as much butter as she does, and I prefer cinnamon and sugar to coffee and citrus, I changed up her recipe to create my own deliciousness. This is seriously easy to make...and it's perfect for breakfast when you have company.
Ingredients2 T butter, melted
1 (16.3-ounce) can refrigerated biscuits (recommended: Pillsbury Grands Flaky Layers)
1/4 cup minced walnuts
1/2 cup brown sugar
3 teaspoons cinnamon
Glaze
1/2 cup confectioners' sugar
2 ounces cream cheese, softened
2 tablespoons milk, or more, as necessary
Directions
Preheat the oven to 350 degrees. Butter a 9-inch round cake pan.
Separate the biscuit dough into 8 biscuits. Place one biscuit in the center of the pan. Arrange the remaining biscuits around the center.
In a small bowl, combine the walnuts, brown sugar, and cinnamon. Add melted butter. Mix well. Sprinkle over biscuits. Bake for 20 minutes or until golden brown.
In a small bowl combine confectioners' sugar, cream cheese, and milk. Blend until smooth adding more milk, if needed, to thin. Drizzle glaze over the warm coffee cake and serve.
Ok...you know you need to have a weekly house party for all of us to try your weekly recipes! This won is already melting in my mouth!
ReplyDeleteDoes that mean you're coming over for breakfast?? :)
ReplyDelete