Ingredients
- 1 (16–20 oz) can refrigerated buttermilk biscuits, quartered
- 4 oz cream cheese, cut in ½-inch cubes (optional but recommended)
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar, packed
- 1 tbsp ground cinnamon (2 tsp if using canned cinnamon rolls)
- 1/2 cup heavy cream (or ⅓ cup half-and-half for lighter)
- 1 tsp vanilla extract
- 1 pinch kosher salt
- 1 cup powdered sugar (for glaze)
- 1–2 tbsp milk (for glaze)
- 1/2 tsp vanilla (for glaze)
- 1/2 cup chopped pecans or walnuts (optional)
Equipment
- 9×9-inch baking pan
- mixing bowl
- whisk
- measuring cups and spoons
Method
- Heat oven to 350°F; butter a 9×9 pan.
- Toss biscuit quarters with 2 Tbsp brown sugar + 1 tsp cinnamon. Arrange in pan with cream-cheese cubes tucked between.
- Whisk melted butter, remaining brown sugar, remaining cinnamon, vanilla, salt, and cream. Pour evenly over biscuits.
- Bake 35–40 minutes until puffed, deep golden, and center reads ≥190°F. Tent with foil if top browns early.
- Rest 10 minutes. Whisk glaze smooth; drizzle. Sprinkle nuts if using and serve warm.
Nutrition
Calories: 420kcalCarbohydrates: 52gProtein: 6gFat: 21gSaturated Fat: 12gSodium: 520mgFiber: 1gSugar: 31g
Notes
Overnight method: Assemble through Step 3, cover, and refrigerate; bake 40–45 minutes from cold. Mini bites: Spoon into greased mini muffin tins; bake 12–15 minutes. 9×13 pan: Double the recipe; bake 40–45 minutes. Storage: Refrigerate 3–4 days; reheat covered at 325°F.
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