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Tropical Breakfast Cupcakes

Name: Tropical Breakfast Cupcakes
Prep time: 25 min
Total time: 55 min
Yield: 8
Ingredients: 3/4 cup coconut; 1 can (8 oz) crushed pineapple in juice, drained; 1 egg, beaten; 1/2 cup chopped macadamia nuts; 1 can (13.9 oz) refrigerated Pillsbury™ Orange Rolls with Orange Icing (8 Count); 1 tablespoon all-purpose flour; 4 maraschino cherries, drained

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Prep 25 min
Total 55 min
Ingredients 7
Servings 8

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These cute breakfast cupcakes get their tropical flavor from coconut, pineapple and Pillsbury™ Orange Rolls with Orange Icing. The best part? It only takes seven simple ingredients for this easy recipe to come together, including the finishing touch: a drizzle of icing with cherries on top!

By Pillsbury Kitchens

Updated Apr 25, 2021

Bake-Off® Contest 49, 2019

Ronna Farley
Rockville, Maryland

Ingredients

3/4 cup coconut
1 can (8 oz) crushed pineapple in juice, drained
1 egg, beaten
1/2 cup chopped macadamia nuts
1 can (13.9 oz) refrigerated Pillsbury™ Orange Rolls with Orange Icing (8 Count)
1 tablespoon all-purpose flour
4 maraschino cherries, drained

Make With

Pillsbury Cinnamon Rolls

Steps

1

Heat oven to 400°F. Spray 8 regular-size muffin cups with cooking spray.
2

Sprinkle coconut in ungreased 10-inch nonstick skillet. Cook over medium heat 5 to 7 minutes, stirring frequently, or until light golden brown. Remove from heat. Reserve 3 tablespoons of the coconut in small bowl.
3

In large bowl, mix remaining coconut, the pineapple, egg and nuts.
4

Separate dough into 8 rolls. Cut each roll into 4 strips; cut each strip into 4 pieces. Place in resealable food-storage plastic bag; add flour. Seal bag; toss to coat dough pieces. Add dough pieces to pineapple mixture; mix gently. Spoon dough mixture evenly into muffin cups.
5

Bake 16 to 18 minutes or until golden brown. Cool in pan 10 minutes. Run knife around each cupcake to loosen. Remove from pan; place on cooling rack.
6

Cut each cherry in half. Spread icing from can evenly over warm cupcakes. Top each cupcake with cherry half; sprinkle with reserved coconut.

Nutrition Information

280 Calories, 14g Total Fat, 3g Protein, 36g Total Carbohydrate, 18g Sugars

Nutrition Facts

Serving Size: 1 Cupcake

Calories: 280

Calories from Fat: 130

Total Fat: 14g; 22%

Saturated Fat: 6g; 29%

Trans Fat: 0g

Cholesterol: 25mg; 8%

Sodium: 380mg; 16%

Potassium: 85mg; 2%

Total Carbohydrate: 36g; 12%

Dietary Fiber: 2g; 7%

Sugars: 18g

Protein: 3g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

When my family was on vacation years ago, we enjoyed a heavenly tropical dessert that had coconut, pineapple and macadamia nuts with a touch of orange. I thought that I could create a recipe to remind me of our favorite dessert! I decided I wanted to make a breakfast that looks like a dessert. My family absolutely loves these breakfast cupcakes. They are fun to eat and I will be making them again and again!