Maple Cream Coffee Treats
Maple Cream Coffee Treats turn refrigerated biscuits into a sweet breakfast treat filled with creamy coconut cream cheese and topped with buttery maple brown sugar and pecans. Baked until golden and flipped so the sticky topping coats every biscuit, they're perfect for weekend breakfasts, holiday brunches, or enjoying with a cup of coffee.
Print Recipe
Ingredients
Maple Pecan Topping
- 1 cup brown sugar
- ½ cup pecan chips
- ⅓ 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.
Notes
The melted sugar topping will be extremely hot. Use oven mitts and a securely fitting baking sheet when flipping the pan.
Servings: 8