Taste-of-the-Islands Breakfast Rolls

(33)
  1 reviews
  • 15|min prep time
  • 40|min total time
  • 9 ingredients
  • 5 servings

Rolls

1
to 3 teaspoons CRISCO® All-Vegetable Shortening
1
can (17.5 oz) Pillsbury™ Grands!™ Flaky Supreme refrigerated cinnamon rolls with icing (5 rolls)
1/2
cup pineapple ice cream topping, drained
1/2
cup Fisher® Dry Roasted Macadamia Nuts, chopped

Topping

Icing from can of cinnamon rolls
1
tablespoon coconut-flavored rum or 1/2 teaspoon rum extract
1/2
cup toasted flaked coconut, if desired*

Garnishes

Fresh pineapple rings or chunks
Fresh mint leaves

Directions

  1. 1 Heat oven to 350°F. Grease cookie sheet with the shortening.
  2. 2 Unroll cinnamon roll dough, cinnamon side up. Set icing aside. Spoon pineapple topping evenly over cinnamon rolls. Sprinkle nuts over pineapple topping.
  3. 3 Reroll dough into pinwheel shape; separate into 5 rolls. Place 2 inches apart on cookie sheet.
  4. 4 Bake 20 to 23 minutes or until golden brown.
  5. 5 Pour icing into small bowl; stir in rum. Spread icing on rolls; sprinkle with coconut. Place on serving platter; garnish with pineapple rings and mint.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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