Rum-Glazed Coffee Rolls

Oxmoor House
Don't worry about how you arrange these sugar-coated biscuits in the pan--during baking they expand into a coffee cake that separates easily into single rolls.
20 rolls


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1/2 cup coarsely chopped pecans
1 cup firmly packed brown sugar
1/3 cup brewed coffee
1/4 cup butter or margarine, melted
2 tablespoons dark rum
2/3 cup sugar
2 tablespoons instant coffee granules
2 (11-ounce) cans refrigerated buttermilk biscuits
1/3 cup butter or margarine, melted


Sprinkle pecans in a heavily greased 12-cup Bundt pan. Combine brown sugar and next 3 ingredients, stirring well. Pour mixture into pan.

Combine 2/3 cup sugar and coffee granules in a shallow bowl; stir well. Separate biscuits; dip biscuits in 1/3 cup melted butter, and dredge in sugar mixture. Stand biscuits on edge around pan, placing 12 on outer side and 8 on inner side of pan.

Bake at 350° for 28 minutes. Cool in pan on a wire rack 5 minutes. Invert onto a serving platter, and serve immediately.

Created date

October 2003