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.Ingredients
2 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
nocoupons1/2 cup confectioners' sugar
2 ounces cream cheese, softened
2 tablespoons milk, or more, as necessary
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.