Quick Breakfast Buns Recipe

Name: Quick Breakfast Buns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1/4 c. salted butter; 1 c. chopped macadamia nuts; 1 c. chopped pecans; 1/2 c. Sarabeth's raspberry orange marmalade*; 1/4 c. packed dark brown sugar; 1/4 c. Lyle's golden syrup; 6 brioche rolls; 1/2 c. confectioners' sugar; 3 tbsp. heavy cream; 1/2 tsp. vanilla extract

Servings: persons

1/4 c. salted butter
1 c. chopped macadamia nuts
1 c. chopped pecans
1/2 c. Sarabeth's raspberry orange marmalade*
1/4 c. packed dark brown sugar
1/4 c. Lyle's golden syrup
6 brioche rolls
1/2 c. confectioners' sugar
3 tbsp. heavy cream
1/2 tsp. vanilla extract

1
Heat the oven to 400 degrees.
2
Line a 9-inch cake pan with parchment and set aside.
3
Stir the butter, nuts, marmalade, brown sugar, and golden syrup together over medium heat and cook until bubbling.
4
Pour into the prepared pan and fit the rolls, cut side down over the nut mixture (the rolls should fit snuggly).
5
Bake until the nut mixture is bubbling and the rolls are slightly toasted on top, 15 to 20 minutes.
6
Cool for 10 minutes.
7
Invert the pan onto a serving plate to unmold.
8
Stir the confectioners' sugar, heavy cream, and vanilla together until smooth and drizzle over the cooled buns.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 c. salted butter, 1 c. chopped macadamia nuts, 1 c. chopped pecans, 1/2 c. Sarabeth's raspberry orange marmalade*, and more.

Yes, Quick Breakfast Buns falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Breakfast Buns

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