Maple Logs
Ingredients
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⅓ cup dark brown sugar
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3 tablespoons maple syrup
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2 tablespoons melted unsalted butter
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½ teaspoon salt
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⅓ cup chopped pecans
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5 ounces cream cheese
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1 tablespoon powdered sugar
Tools
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measuring cups
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measuring spoons
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spatula
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small bowl
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square baking pan
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spoon
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rolling pin
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cooling rack
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Make the topping
In the square baking pan, combine the brown sugar, maple syrup, melted butter and salt. Mix well and spread evenly in the pan.
square baking pan
⅓ cup dark brown sugar
3 tablespoons maple syrup
2 tablespoons melted unsalted butter
½ teaspoon salt
measuring cups
measuring spoons
spatula
Add the pecans
Evenly sprinkle the chopped pecans over the brown sugar mixture.
⅓ cup chopped pecans
Make the filling
In a small bowl, mix the cream cheese, powdered sugar, milk, vanilla, cinnamon and salt until smooth. Fold in the shredded coconut.
5 ounces cream cheese
1 tablespoon powdered sugar
2 teaspoons whole milk
½ teaspoon vanilla extract
⅛ teaspoon ground cinnamon
⅛ teaspoon salt
small bowl
⅓ cup finely shredded sweetened coconut
spoon
Form the maple logs
Separate the biscuits. With your hands, flatten one biscuit round. Pick up the edge of the round and, turning it in your hands and stretching as you turn, keeping its circular shape, stretch it until it is 4” in diameter. Alternatively, use a rolling pin to flatten the biscuit round until it is 4” in diameter. Spread 1 tablespoon filling down the center of the flattened biscuit to within ¼” of the edge. Roll the dough to form a log and place the log seam-side down into the prepared pan. Repeat until all the biscuits have been rolled into logs, making 2 rows of 5 logs.
2 cans refrigerated flaky biscuit dough
rolling pin
Bake the logs
Place baking pan on the middle shelf of the June Oven. Bake the maple logs 28 minutes, until they are golden brown. June will notify you when the logs are ready.
Cool and invert the maple logs
Remove the baking pan from the June Oven and transfer it to a cooling rack. Allow the maple logs to cool 5 minutes in the pan, then place a serving platter right-side down over the pan. Carefully and quickly invert the baking pan onto the serving platter and lift away the pan, holding it over the maple logs a few seconds to allow any remaining topping to drip back onto the logs. Using a spatula, scrape any remaining topping from the pan onto the buns, if desired.
cooling rack
Serve the maple logs
Serve the maple logs warm.
