Bake-Off® Contest 47, 2014
Houston, Pennsylvania

Macaroon-Cinnamon Roll Braid

Unroll cinnamon rolls and bake them wrapped around a sweet cream cheese filling. Brunch?

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  • prep time 20 min
  • total time 1 hr 5 min
  • ingredients 7
  • servings 10
 

Ingredients

1
package (8 oz) cream cheese, softened
2/3
cup coconut
1/4
cup sugar
1
teaspoon Watkins™ Coconut Extract
1
egg yolk
1
can Pillsbury™ Grands!™ refrigerated cinnamon rolls with cream cheese icing (5 rolls)
3
tablespoons sliced almonds

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Line large cookie sheet with Reynolds® Parchment Paper. In medium bowl, beat cream cheese, coconut, sugar, coconut extract and egg yolk with electric mixer on medium speed about 30 seconds or until well blended.
  • 2 Separate dough into 5 rolls; reserve icing. Unroll each roll into a 20-inch strip, stretching if necessary; cut each strip in half. Place strips cinnamon side up, with sides touching, on cookie sheet to form 10-inch square.
  • 3 Spoon cream cheese mixture crosswise down center of square in 3-inch wide strip. Fold ends of cinnamon roll strips over filling, pulling gently to overlap slightly in center; press gently. Sprinkle with almonds.
  • 4 Bake 25 to 35 minutes or until top is deep golden brown. Cool on cookie sheet 10 minutes.
  • 5 Meanwhile, in small microwavable bowl; microwave icing uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over warm braid. Serve warm or cool.
  • 1 Heat oven to 350°F. Line large cookie sheet with Reynolds® Parchment Paper. In medium bowl, beat cream cheese, coconut, sugar, coconut extract and egg yolk with electric mixer on medium speed about 30 seconds or until well blended.
  • 2 Separate dough into 5 rolls; reserve icing. Unroll each roll into a 20-inch strip, stretching if necessary; cut each strip in half. Place strips cinnamon side up, with sides touching, on cookie sheet to form 10-inch square.
  • 3 Spoon cream cheese mixture crosswise down center of square in 3-inch wide strip. Fold ends of cinnamon roll strips over filling, pulling gently to overlap slightly in center; press gently. Sprinkle with almonds.
  • 4 Bake 25 to 35 minutes or until top is deep golden brown. Cool on cookie sheet 10 minutes.
  • 5 Meanwhile, in small microwavable bowl; microwave icing uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over warm braid. Serve warm or cool.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
7g,
7%
Trans Fat
1g
1%
),
Cholesterol
45mg
45%;
Sodium
360mg
360%;
Total Carbohydrate
36g
36%
(Dietary Fiber
1g
1%
  Sugars
19g
19%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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