Breakfast Recipe: Coffee Breakers
This easy to make cinnamon bun recipe is one of the best secrets of using Pillsbury Crescent Rolls in baking. Your family will love these ultimate sticky buns called Coffee Breakers.
The Ultimate Sticky Bun
After a good friend of mine, Suellen passed away, all of her family and friends gathered at her home. There were many people coming and going all day long. One morning, my daughter Mandy, and Suellen’s sister-in-law, made 6 trays of a breakfast recipe we all love called Coffee Breakers that are a gooey delicious variation of a cinnamon bun.
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 Pillsbury Crescent Rolls cuts the preparation time in half.
How to Make Coffee Breakers
Coffee Breakers Sticky Buns
Ingredients
- 1/4 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
For the Glaze
- 2 tablespoons melted butter or margarine
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- 1. 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 withyour hands or roll into 12-inch square. Brush with 2 tablespoons butter/margarine. Combine 1/4cup brown sugar and cinnamon. Sprinkle center third of the dough with half the mixture. Foldone-third over center third of dough. Rub more melted butter/margarine over dough and sprinklewith 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 inpan right on top of nuts and syrup about 1-1/2 inches apart. Cover.Bake at 375°F for 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.
Nutrition
- Melt margarine; stir in 1/3 cup brown sugar and syrup, bring to full boil. Spread in large oblong pan. Sprinkle with pecans.
2. 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.
3. Brush with 2 tablespoons butter/margarine.
4. Combine 1/4 cup brown sugar and cinnamon.
5. Sprinkle center third of the dough with half the mixture.
6. 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.
7. Cut with sharp knife, crosswise into strips about 1 inch wide. Grasp ends of strip and twist. Seal ends firmly.
8. 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. Enjoy!
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