|1 pack||(3-oz) cream cheese; softened|
|¼ cup||Powdered sugar|
|2 tablespoons||Butter or margarine; softened|
|1 cup||Packed brown sugar|
|½ cup||Chopped nuts|
|⅓ cup||Maple-flavored syrup|
|2 cups||Bisquick baking mix|
|2 tablespoons||Granulated sugar|
1. Heat oven to 425 degrees.
2. Mix cream cheese, powdered sugar and margarine; reserve. Mix brown sugar, nuts and syrup in ungreased rectangular 13x9x2-inch pan; spread evenly. Mix baking mix, milk, granulated sugar and egg until dough forms; beat vigorously 20 strokes. Gently smooth dough in to ball on cloth-covered board dusted with baking mix. Knead 8 times.
3. Roll dough into rectngle 16x9-inches. Spread with cream cheese mixture.
Carefully fold dough lengthwise into thirds; press edges to seal securely.
Cut into sixteen 1-inch strips. Gently twist ends of strips in opposite directions. Arrange on brown sugar mixture.
4. Bake until brown, about 15 minutes. Invert on heatproof serving plate.
Refrigerate any remaining rolls. Makes 16 rolls.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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