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Growing up, my mom would make these gooey maple rolls for special occasions. My sister and I would beg her to make them for us, but they were usually something she made to take somewhere else. Typically, my mom would set aside one for the two of us to share. To this day, my sister still confuses them with Lady Fingers. We know when she suggests that we have those, she really means these maple cream cheese biscuit rolls.
I am not a fan of nuts and I hate for my hands to feel sticky. Picking off the pecans would make me cringe as my fingers touched the maple syrup and brown sugar mixture. Luckily, as an adult, when I make these myself, I know that I can leave the nuts out. When I made these recently, I only put the pecans on half of the pan because my mom and sister like them.
Just like with the pecans, you could add in coconut to the cream cheese mixture. No one in our family likes coconut, so we left it out and you will not see it as an option in the recipe. However, this is one variation to the recipe that you could consider.
Maple Cream Caramel Rolls
Mouth-wateringly good biscuits filled with cream cheese and smothered in a carmelized maple glaze.
- 9x13-inch baking dish
- Medium Bowl
- Wax Paper
- Rolling Pin
- 1 cup brown sugar firmly packed
- ½ cup chopped nuts (i.e. pecans) optional
- ⅓ cup maple-flavored syrup or dark corn syrup
- ¼ cup margarine or butter melted
- 8 oz cream cheese softened
- ¼ cup powdered sugar
- 2 Tbsp margarine or butter softened
- 2 cans Refrigerated buttermilk biscuits 20 bicuits total needed
- Heat oven to 350°
- In ungreased 9x13-inch pan, combine brown sugar, syrup, melted butter, and nuts (optional).
- Spread mixture evenly in bottom of pan
- In medium bowl, mix together cream cheese, powdered sugar, and softened butter until smooth.
- Open and separate dough into 20 bicuits
- Place biscuits (one at a time) between 2 pieces of wax paper and roll until thin (approximately 4-inch round).
- Add 1 spoonful of cream cheese mixture into each biscuit, across the center.
- Roll biscuit around the filling to form finger-shaped tubes
- Place rolls, seam-side down, in 2 rows (10 biscuits per row) in the pan on top of the brown sugar layer
- Bake at 350° for 20-30 minutes, or until deep golden brown.
- Cool 3-5 minutes
- Turn rolls onto a serving platter so the brown sugar layer is now the top