How to Make Gooey Maple Cream Coffee Treats
How to Make Gooey Maple Cream Coffee Treats
If turning a can of biscuits into something that tastes like it came from a little bakery is wrong, I genuinely don’t want to be right. 😂
These Maple Cream Coffee Treats are one of those recipes that look way more impressive than the effort required to make them. We’re talking soft, golden biscuits stuffed with a sweet cream cheese filling, baked over a layer of brown sugar, maple syrup, butter, and pecans.
And then comes the best part. You flip the entire pan over, letting that gooey maple pecan topping run all over the biscuits. It’s a little dramatic, a lot delicious, and honestly, watching that topping spill over everything is half the fun.
They’re perfect for a weekend breakfast, brunch, or whenever you want something sweet with your morning coffee. And the best part? We’re using refrigerated biscuits, so there’s absolutely no homemade dough situation happening here.
What Makes These Maple Cream Coffee Treats So Good?
That maple pecan topping. Brown sugar, maple syrup, melted butter, and pecans bake together into a rich, gooey topping that coats the biscuits when you flip the pan. It’s basically the best part of a sticky bun, without having to make sticky bun dough from scratch.
The cream cheese filling. Each biscuit gets a little pocket of sweet cream cheese filling made with softened cream cheese, butter, powdered sugar, and flaked coconut. It adds a creamy center that pairs perfectly with the sticky topping.
Refrigerated biscuits do the heavy lifting. Instead of making dough from scratch, you’ll flatten the biscuits, add the filling, fold them over, and tuck them into the baking dish. It’s a shortcut that makes this recipe feel totally doable, even when you’re not in the mood for a whole baking project.
How the Maple Pecan Magic Happens
First, spread the brown sugar across the bottom of a greased 9-by-13-inch baking dish. Sprinkle the pecans over the top, then drizzle everything with maple syrup and melted butter.
Next, mix together the cream cheese filling. This is where you should absolutely lick the beaters. I’m not making the rules.
Flatten each biscuit into an oval, add a rounded teaspoon of filling to one end, and fold the dough over it into a little roll. Arrange the filled biscuits in two rows of ten over the maple pecan mixture.
Bake at 350°F for about 30 minutes, until the biscuits are nicely browned on top.
Now for the main event: immediately cover the hot baking dish with a greased baking sheet and carefully flip everything over. The warm maple pecan topping will run down over the biscuits, giving them that gooey finish.
Just be careful when flipping because that melted sugar mixture is HOT. Use oven mitts and a baking sheet large enough to cover the dish securely.
My Tips for the Best Maple Cream Coffee Treats
Use the smaller biscuits. I call for Grands Jr. biscuits rather than the larger ones. You’ll need two tubes to make 20 treats. (In the video I only used one can, but I always use two… my grocery delivery order was missing one can, so I had to make due.)
Don’t overfill them. A rounded teaspoon of cream cheese filling is enough for each biscuit. You want that creamy center tucked inside rather than squeezing out everywhere.
Don’t skip the flip. This is what gets all that maple, brown sugar, butter, and pecan goodness onto the tops of the biscuits. Flip the pan while everything is still hot so the topping can flow over them. Use some oven mitt heat proof gloves if you are nervous, like me 🙂
Pour the extra topping over the platter. Once the biscuits are flipped, put them on a platter and spoon or pour any remaining maple pecan topping over the top. We’re not leaving the good stuff behind.
When to Serve These Maple Cream Coffee Treats
These are made for slow weekend mornings, holiday brunches, or those days when regular breakfast just isn’t going to cut it. Any days ending in Y basically.
They’re sweet, creamy, buttery, and loaded with that maple pecan topping. Plus, the recipe makes 20 biscuits, so there’s plenty to share. Or, you know, to keep within arm’s reach while you drink your coffee.
I won’t judge.
If you make these, let me know what you think! Just be prepared for everyone to ask how you made something this good with a couple of tubes of biscuits.
Maple Cream Coffee Treats
Ingredients
Maple Pecan Topping
- 1 cup brown sugar
- ½ cup pecan chips
- â…“ cup maple syrup
- ¼ cup butter melted
Cream Cheese Filling
- 1 8-ounce package Philadelphia cream cheese, softened
- 2 tablespoons butter softened
- ½ cup flaked coconut *optional (I skip this)
- ¼ cup powdered sugar
Biscuits
- 2 tubes Grands Jr. buttermilk or butter-tastin’ biscuits
- Nonstick cooking spray for the baking dish and baking sheet
Instructions
- Preheat the oven to 350°F. Lightly coat a 9-by-13-inch baking dish with nonstick cooking spray.
- Spread the brown sugar evenly across the bottom of the baking dish. Sprinkle the pecan chips over the sugar, then drizzle with the maple syrup and melted butter.
- In a bowl, beat the softened cream cheese, softened butter, flaked coconut (if using), and powdered sugar until combined.
- Flatten each biscuit into an oval. Place desired amount of filling inside, then fold the biscuit over the filling to form a little roll.
- Arrange the filled biscuits in two rows of 10 over the maple pecan topping.
- Bake for about 30 minutes, or until the biscuits are nicely browned on top.
- Place a greased baking sheet over the baking dish, secure them together with oven mitts, and carefully flip so the biscuits release and the maple pecan topping runs over them.
- Transfer to a serving platter if desired, pouring any remaining topping over the biscuits. Serve warm.
