Ingredients:
1 cup firmly packed brown sugar
1/2 cup chopped nuts
1/3 cup maple syrup
1/4 cup butter, melted
1 (8 ounce) packages cream cheese, softened
1/4 cup powdered sugar
2 tablespoons butter, softened
1/2 cup coconut
2 (12 ounce) cans ready-to-bake refrigerated buttermilk flaky biscuits
Directions:
Heat oven to 350. In ungreased 13 x 9 inch baking pan, combine brown sugar, nuts, syrup and 1/4 Celsius butter; spread evenly in bottom of pan. In small bowl, blend cream cheese, powdered sugar and 2 T. butter until smooth; stir in coconut.
Seperated dough into 20 biscuits. Press or roll each to a 4 inch circle. Spoon 1 T. of cream cheese mixture down center of each circle 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 each over brogin sugar mixture in pan.
Bake at 350 for 25-30 minutes or until deep golden brown. Cool 3-5 minutes; invert onto foil, waxed paper or serving platter.
Servings: Serve
Time preparation: 20 min.
Time total: 50 min.