Butterscotch Breakfast Ring Recipes

Steps:

• Mix brown sugar, water, butter, and cinnamon together in a microwave-safe bowl; heat in microwave until the butter melts, about 2 minutes.
• Stir biscuit dough and apple with the sugar mixture to coat dough pieces completely. Spread the mixture evenly around the ring of a microwave-safe tube pan (such as Bundt®).
• Cook in microwave oven on High for 3 minutes. Let rolls finish cooking as they rest at room temperature for 5 minutes. Invert onto a serving platter.

Steps:

• Preheat oven to 375°. Melt half of butterscotch morsels and the butter in the top of a double boiler over hot, not boiling water. Remove from heat. Stir in flour, salt, and nuts, mixing gently with a fork. Set aside. Separate rolls into triangles. Arrange on a greased cookie sheet so the triangles form a circle. The edges should overlap slightly and the long ends point outward. Spread 2 teaspoonfuls of butterscotch mixture on each triangle. Roll, jellyroll fashion, toward the center. Slash inside half of each roll. Bake 15 minutes, or until golden brown. Meanwhile, combine remaining 1/2 cup butterscotch with corn syrup. Melt over hot water, stirring to blend. Let cool slightly, then drizzle over the breakfast ring. Serve hot or cold. Fun Fact: A destination attraction for millions of tourists each year, the Smithsonian is composed of sixteen museums and galleries and the National Zoo, and numerous research facilities in the United States and abroad. The Smithsonian Institution in Washington DC was established in 1846 with funds bequeathed to the United States by James Smithson.

Steps:

• 1. Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter.