As you know from my post on Monday, I am staying at the Florida home of my friend Suellen, who passed away over the weekend. Since I can’t post a decorating project for you today, I thought I would share with you what I woke up to this morning… the delicious smell of something yummy baking in the oven downstairs – something sweet and doughy.
There are many family members staying at the house and friends coming and going all day long. This morning my daughter Mandy, and Suellen’s sister-in-law, Susan made 6 trays of a breakfast recipe we all love called Coffee Breakers. They are a variation of a cinnamon bun. I took photos with my iPhone to share with you. I missed getting a shot of some of the steps since I was asleep, but I did get a shot of the most important part – the finished product.
My friend Suellen had a knack for taking complicated things, especially recipes and making them easier. Coffee Breakers was her most sought-after recipe. She is well known for making them among her friends and family. If she was staying at your house – it was a given that she would be up early in the morning padding around your kitchen making them while everyone was still asleep.
The original recipe was made using yeast and Bisquick and required time for the dough to rise. Replacing these ingredients with Crescent Rolls cuts the preparation time in half.
Click here for a printable .pdf of the Coffee Breakers recipe.
Coffee Breakers1/4 cup (1/2 stick) butter or margarine
1/3 cup brown sugar
1 teaspoon light corn syrup
1/3 cup chopped pecans
1 and 1/2 rolls of Pillsbury Crescent rolls 2 tablespoons melted butter or margarine
1/4 cup brown sugar
1 teaspoon cinnamon
Melt margarine; stir in 1/3 cup brown sugar and syrup, bring to full boil. Spread in large oblong pan. Sprinkle with pecans.
Open Crescent Rolls and pinch them together to make a sheet of dough. Smooth the dough with your hands or roll into 12-inch square. Brush with 2 tablespoons butter/margarine. Combine 1/4 cup brown sugar and cinnamon. Sprinkle center third of the dough with half the mixture. Fold one-third over center third of dough. Rub more melted butter/margarine over dough and sprinkle with remaining sugar-cinnamon. Fold remaining third over the 2 layers. Cut with sharp knife, crosswise into strips about 1 inch wide. Grasp ends of strip and twist. Seal ends firmly. Place in pan right on top of nuts and syrup about 1-1/2 inches apart. Cover.
Bake at 375°F. about 20 – 30 minutes. Time will depend on how high the sides of your pan are.
When you take them out of the oven, invert pan immediately onto a serving plate.
The leftovers… good for grazing on all day.