The Gourmet Touch: Turn canned biscuits into sweet treats
Jun 16, 2010 | 3811 views |  0 comments | 14 14 recommendations | email to a friend | print
There is nothing quite like the aroma of sweet rolls baking in the oven. However, if you are too busy to bake them from scratch, perhaps a can of biscuits or crescent roll dough from the refrigerator will solve your problem. With just a little time and a creative mind, you can turn that refrigerated dough into some delectable sweet rolls.

When I go grocery shopping, I find that people who know me well like to see what I have in my shopping cart. When they see a can of biscuits, smiles come across their faces. What they probably don’t realize is that these will more than likely be used for the development of new, quick and easy recipes.

I have had a lot of fun experimenting with canned doughs over the years. When I was writing A Treasury of Southern Baking for HarperCollins, I included sections of “Busy Baker” recipes. Several of these recipes call for refrigerated biscuits or crescent dough. One of my favorites made with the crescent roll dough is Hint-Of-Mint Crescent Swirls.

In 1994, I was asked by the Pillsbury Company to promote their canned biscuits. I quickly accepted the offer to work as their Southern spokesperson on a media tour. Having used these products and knowing their versatility, I felt at ease promoting them. The following recipe for Caramel Pecan Sticky Buns was one of the recipes I prepared for television demonstrations.




1/4 cup margarine or butter, melted

1/4 cup firmly packed brown sugar

2 tablespoons light corn syrup

1/4 cup chopped pecans


1 tablespoon sugar

1/2 teaspoon cinnamon


1 (10 ounce) can Hungry Jack Refrigerated Flaky Biscuits

Heat oven to 375 degrees. Grease 12 muffin cups. In small bowl, combine all topping ingredients; mix well. Spoon scant tablespoonful of topping into each greased muffin cup. In medium bowl, combine coating ingredients; mix well. Separate dough into 10 biscuits. Cut each biscuit into 6 pieces. Toss pieces in coating mixture. Place 5 coated pieces of dough in each muffin cup. Place pan on cookie sheet to guard against spillovers in oven. Bake for 15 to 20 minutes or until golden brown. Cool in pan 1 minute; invert onto waxed paper. Makes 12 rolls.



1 can (8 count) refrigerated crescent roll dough

3 ounces cream cheese

1/2 cup confectioners’ sugar

1/3 cup finely crushed peppermint candy canes


1 cup confectioners’ sugar

1 1/2 to 2 tablespoons milk or water

Preheat the oven to 375 degrees. Line a cookie sheet with aluminum foil. Unroll the crescent dough sections. Do not separate them into crescents. Place the two rectangular sections together, overlapping edges, to make an 8x12-inch rectangle. Press the edges and perforations to seal well. Combine the cream cheese and confectioners’ sugar in a medium bowl. Beat until smooth. Spread over the dough. Sprinkle surface with crushed peppermint candy. Roll jelly-roll fashion from the 12-inch side. Cut into 1-inch slices. Place on cookie sheet, cut side down. Flatten slightly with the fingertips. Bake for 18 to 20 minutes until lightly browned. Remove from cookie sheet and place on rack to cool. To make the glaze: combine the confectioners’ sugar and milk in small bowl. Beat until smooth. Drizzle over swirls.

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