Cinnamon Roll FroYo Sundaes with Berries

Blogger Amy Erickson of Oh Bite It! shows her genius for inventing new levels of deliciousness by swapping cinnamon rolls for waffle cones! Try topping them with lemon or chocolate.

  • prep time 15 min
  • total time 35 min
  • ingredients 6
  • servings 5


can (17.5 oz) Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing (5 rolls)
Chocolate sauce or ice cream topping
Miniature semisweet chocolate chips
About 1 1/4 cups fresh or frozen berries
cup sugar
Vanilla frozen yogurt
  • 1 Separate dough into 5 rolls; place each in ungreased regular-size muffin cup. Bake as directed on can.
  • 2 While warm and still in muffin cups, gently press small cup or shot glass down into each warm cinnamon roll, making sure not to go through to bottom. Cool about 15 minutes.
  • 3 Run knife around edge of each cup; remove cinnamon roll cups from pan to cooling rack.
  • 4 Dip top edge of each cinnamon roll cup into chocolate sauce; dip into miniature chocolate chips to coat edge.
  • 5 Just before serving, gently mix berries and sugar in small bowl. Place cinnamon roll cups on dessert plates. Fill each with frozen yogurt. Top with berries; drizzle with icing from cinnamon rolls.
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