Butterscotch Breakfast Ring Recipe
- 1 (6 ounce) package butterscotch chips, divided
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ⅛ teaspoon salt
- ½ cup chopped pecans
- 1 (10 ounce) can refrigerated crescent roll dough
- 7 teaspoons corn syrup
step 1: Preheat oven to 375 degrees F (190 degrees C).
step 2: Melt butterscotch chips and butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and whisk in flour, salt and pecans. Set aside.
step 3: Separate crescent roll triangles. On greased cookie sheet, arrange crescent rolls overlapping edges to form a circle. Long pointed ends of each roll should point outwards. Spread 2 rounded teaspoons of butterscotch mixture on each triangle. Roll up triangles, beginning with pointed end of roll. Slash inside half of each roll.
step 4: Bake in preheated oven for 15 minutes, until golden. Remove from oven and let cool.
step 5: While rolls bake, melt remaining butterscotch morsels and corn syrup; mix well. Drizzle over cooled rolls.