English Toffee Breakfast Buns
By: McCormick Kitchens
Made With:
There's nothing quite like the aroma of freshly baked breakfast buns — especially when it comes to the holidays. This extra-special twist on traditional cinnamon rolls uses McCormick® English Toffee Sugar instead of cinnamon in the filling and refrigerated crescent dough sheets to keep prep easy.
There's nothing quite like the aroma of freshly baked breakfast buns — especially when it comes to the holidays. This extra-special twist on traditional cinnamon rolls uses McCormick® English Toffee Sugar instead of cinnamon in the filling and refrigerated crescent dough sheets to keep prep easy.
Key products
Instructions
- Preheat oven to 375°F. Spray 8-inch round cake pan with no stick cooking spray. Set aside. Mix brown sugar and English Toffee Sugar in small bowl. Set aside.
- Unroll 1 sheet of crescent dough onto lightly floured work surface, with long side closest to you. Unroll second sheet of dough alongside first sheet, with long sides touching. Pinch long sides together to form 1 large sheet. (If using crescent roll dough, pinch together perforations to seal.)
- Spread butter evenly over dough, leaving a 1-inch border around edges. Sprinkle sugar mixture over butter, pressing gently to adhere. Starting from the long edge, roll dough tightly to enclose filling. Cut dough log in half, then cut each half into 4 equal pieces, to make a total of 8 breakfast buns. Place buns, cut-sides up, in prepared pan.
- Bake 28 to 32 minutes until deep golden brown. Remove from oven and allow to cool 10 minutes.
- Meanwhile, whisk together confectioners’ sugar and milk until smooth, adding additional milk, as needed to reach desired consistency. Drizzle over warm buns. Sprinkle buns with additional English Toffee Sugar to serve.
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