Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Stuff the dough deep into the muffin cups so that the tops rise into a cheesy dome while baking.

Recipe by Southern Living December 2013

Gallery

Credit: Iain Bagwell; Styling: Mary Clayton Carl

Recipe Summary test

hands-on:
20 mins
total:
1 hr 10 mins
Yield:
Makes 16 rolls
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°. Stir together first 3 ingredients.

    Advertisement
  • Sprinkle brown sugar into a 12-inch square on a clean surface. Arrange biscuits in 4 rows on sugar, covering sugar completely. Pinch biscuits together to form a square. Roll dough to a 12- x 16-inch rectangle (about 1/4 inch thick), pinching dough together as needed. Spread ham-and-cheese mixture over dough. Roll up tightly, starting at 1 long side, pressing brown sugar into dough as you roll. Pinch ends to seal. Cut into 16 slices using a serrated knife. Fit each slice into cups of a lightly greased 24-cup muffin pan. (Dough will extend over tops of cups.)

  • Bake at 325° for 40 minutes or until golden and centers are completely cooked. Cool on a wire rack 10 minutes. Drizzle with syrup.

  • To make ahead: Prepare recipe through Step 2, and chill 8 hours. Let stand 10 minutes. Proceed as directed in Step

  • Note: We tested with Pillsbury Grands! Flaky Layers Original refrigerated biscuits.

Advertisement