Breakfast: Quick Breakfast Buns

Transform store-bought brioche rolls into a sweet, gooey masterpiece of toasted nuts, butter, and raspberry marmalade.

This recipe includes superfoods such as:

Nuts

Health benefits of Quick Breakfast Buns

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

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

Instructions

Heat the oven to 400 degrees. Line a 9-inch cake pan with parchment and set aside. 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 snuggly).
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.