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748263-1
A Straightforward
WEEKEND
BREAKFAST
(Culinary.net)
There are no alarms set and you are cuddled up in
bed after a good night’s sleep. It’s late morning and
there is nowhere to go, no rushing around to do. No
school bus, no work to be done, just relaxing at home with
loved ones. However, breakfast is calling your name.
Your stomach rumbles
as your stumble
toward the kitchen. You
need something quick
and effortless. The kids
will be up soon and you
know food will be on
their minds.
When you’re in a
pinch, there is nearly nothing better to make than something
sweet and filling for a weekend family breakfast.
Try these simple and delicious Caramel Sticky Rolls
for an easy breakfast for all. The rolls are fluffy, a little
crunchy and drizzled with caramel topping.
Start by sprinkling some flour on the countertop. Roll
out one sheet of puff pastry. Drizzle and spread caramel
sauce on the puff pastry.
Sprinkle 1/2 cup of chopped walnuts on top then roll up
the puff pastry and cut it into about nine pieces to place
inside a muffin tin.
Bake for 22 minutes and cool. If you like your rollssuper
sweet, drizzle with some extra caramel sauce.
The result is a pan full of warm, gooey and delightful
rolls that are perfect for a large family or to save leftovers
to enjoy throughout the week.
Next time you slept in a little too late or your family
wants something more than the daily norm for breakfast,
try this scrumptious and tasty recipe.
Your family will love it and don’t be surprised if you
get a request or two for this breakfast again.
Find more quick weekend recipes at Culinary.net.
Caramel Sticky Rolls
Servings: 9
Nonstick cooking spray
flour, for rolling pastry
1 frozen puff pastry, thawed
caramel sauce, divided
1/2 cup walnuts, chopped
powdered sugar
Heat oven to 400 F.
Spray muffin tin with nonstick cooking spray.
Sprinkle flour on work surface. Flatten pastry sheet and
roll into rectangle.
Drizzle caramel sauce over pastry and spread within
1/2 inch of edges.
Sprinkle chopped walnuts over caramel sauce.
Starting on short end, evenly roll pastry with filling to
other end.
Cut pastry into nine pieces. Place pastries cut side up
into muffin cups.
Bake 22 minutes, or until golden brown. Immediately
remove from pan to wire rack. Let cool 10 minutes.
Drizzle with additional caramel sauce and dust with
powdered sugar.
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