Butterscotch Breakfast Ring

Butterscotch Breakfast Ring

2 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Shannon Marie
Recipe by  Shannon Marie

“During the wintry months, sometimes you need an extra touch to breakfast during the weekend. And you don't need to be a fancy baker to make this delicious ever-so-easy breakfast ring. It will easily be one of your favorites!”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 375 degrees F (190 degrees C).
  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.
  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.
  4. Bake in preheated oven for 15 minutes, until golden. Remove from oven and let cool.
  5. While rolls bake, melt remaining butterscotch morsels and corn syrup; mix well. Drizzle over cooled rolls.

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Reviews (2)

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I am fairly new at cooking and I did not find this easy. I had a hard time getting the dough right, so the finished product was ugly, but it still tasted OK! I thought the filling tasted a little flour-y though and it's very sweet. It's interesting, but I probably won't make it again.

Mi ~ (a PRO at) Being Mi

Mi ~ (a PRO at) Being Mi

This recipe needs correction!! It states to use 6 oz of butterscotch chips, DIVIDED - but it does not state the quantities that are to be divided. I guessed, by using approx 5-1/2 oz for the filling and approx 1/4 c for the icing. I also did not use anywhere near the 7 teaspoons of corn syrup that were called for - I probably used a couple of teaspoons. Also - I found it much easier to spread the filling on each triangle, roll up and then overlap with the others to form a ring onto the baking sheet. The method as stated did not work well for me at all. The taste was just "ok" to everyone I served them to. Thank you for sharing this recipe, Shannon Marie.

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Amount Per Serving (8 total)

  • Calories
  • 357 cal
  • 18%
  • Fat
  • 21.7 g
  • 33%
  • Carbs
  • 34.2 g
  • 11%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 358 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Ham Breakfast Braid


next recipe:

Bushman Traditional Breakfast Christmas Tree