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Quick Breakfast Buns

Source of Recipe


Country Living (January 2009)



List of Ingredients



• ¼ cup salted butter, softened
  
• 1 cup chopped macadamia nuts, toasted
  
• 1 cup chopped pecans, toasted
  
• ½ cup Sarahbeth's Raspberry Orange Marmalade *
  
• ¼ cup packed dark brown sugar
  
• ¼ cup Lyle's Golden Syrup *
  
• 6 (3-inch) brioche rolls, halved
  
• ½ cup confectioners' sugar
  
• 3 Tbsp heavy cream
  
• ½ tsp vanilla extract
  






Instructions



1. Heat oven to 400° F. Line a 9-inch cake pan with parchment, and set aside.
   
   
2. Stir the butter, nuts, marmalade, brown sugar, and golden syrup together over medium heat and cook until bubbling. Pour into the prepared pan and fit the rolls, cut side down, over the nut mixture (the rolls should fit snugly).
   
   
3. Bake until the nut mixture is bubbling, and the rolls are slightly toasted on top, 15 to 20 minutes. Cool for 10 minutes. Invert the pan onto a serving plate to unmold. Stir the confectioners' sugar, heavy cream and vanilla together until smooth, and drizzle over the cooled buns.
   
   Makes 12 servings.
   
   






Final Comments


* If Sarahbeth's marmalade is not available, substitute a combination of ¼ cup each of seedless raspberry jam and orange marmalade.

* Lyle's Golden Syrup adds caramely sweetness to these breakfast buns. Find it at jollygrub.com.