There’s nothing better than a piece of homemade coffeecake in the morning. Sure, everyone likes “stick-to-your-ribs” bacon and eggs, or biscuits and gravy, but few can turn down a piece of coffeecake to top off a hearty breakfast. And, with kids home from school, they’ll appreciate something sweet to start the day.

This nutty, maple-flavored stolen is simple to make and takes only 15-18 minutes to bake. It’s not only delicious fresh from the oven, but also it tastes just as good the day after.

The pastry is chock-full of tasty nuts, and the flaky crust is similar to your favorite Danish roll. It goes great with a cup of coffee or a glass of milk.

While this Danish typically is served as a breakfast treat, it’s sweet and rich enough to serve as a dessert. Either way, you’ll get plenty of compliments on this yummy pastry.


1/4 cup butter or unsalted butter

1/3 cup firmly packed brown sugar

1 cup chopped walnuts or pecans (or 1/2 cup each of both)

1/2 teaspoon cinnamon

Dash of salt

1 tablespoon honey

1 tablespoon maple syrup

1 1/2 teaspoons maple flavor

5 teaspoons all-purpose flour, divided

1 (8-ounce) can refrigerated crescent dinner rolls

2 tablespoons butter, melted

2 teaspoons cinnamon-sugar mix

Preheat oven to 375 degrees. Melt 1/4 cup butter in medium saucepan over medium heat. Add brown sugar and cook 3 minutes, stirring constantly. Reduce heat to low and add nuts, cinnamon, salt, honey and maple syrup; mix well. Cook 3 minutes, stirring occasionally. Remove from heat, stir in maple flavor. Cool 15 minutes.

Sprinkle 3 teaspoons of the flour over work surface. Unroll crescent roll dough onto floured surface; press all sections of the rolls together to seal and sprinkle with remaining 2 teaspoons flour. Place a piece of waxed paper over top of dough and roll out to form an 18-by-12-inch rectangle. Remove waxed paper.

Carefully spoon and spread nut mixture over center of long side of rectangle into a 4-inch-wide strip, spreading to within 1/2 inch of edges. Starting with topped side, carefully roll up dough.

Spoon 1 tablespoon of the melted butter onto a large cookie sheet and spread to cover where nut roll will be placed. Place filled roll, seam side down, onto buttered cookie sheet. Pinch ends to seal.

Gently flatten dough until 3-inches wide. Brush top and sides with remaining tablespoon of melted butter. Sprinkle with cinnamon/sugar mixture.

Bake at 375 degrees for 15-18 minutes or until golden brown. Cool 25 minutes. Cut into 1-inch slices.

Serve either warm or cold. Serves 12.

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