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Tropical Honey Butter Breakfast Rolls

(7)
  7 reviews
  • 25 min prep time
  • 55 min total time
  • 5 ingredients
  • 8 servings
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Biscuits make the best breakfast buns! Simply shape the biscuit around a sweet filling for a fun surprise.

Bake-Off® Contest 47, 2014
Rhodora Keegan
Virginia Beach, Virginia

Ingredients

2
cups coconut (6 oz)
1/2
cup well-drained crushed pineapple, patted dry with paper towel (from 8-oz can)
1/3
cup packed dark brown sugar
1/2
teaspoon coconut extract
1
can Pillsbury™ Grands!™ Flaky Layers refrigerated honey butter biscuits (8 biscuits)

Steps

  • 1 Heat oven to 350°F. Place 2-inch square of parchment paper in bottom of each of 8 jumbo muffin cups or 6-oz custard cups. Spray each cup with cooking spray.
  • 2 In medium bowl, mix coconut, pineapple, brown sugar and coconut extract until well blended. In small bowl, place 3 tablespoons coconut mixture; set aside.
  • 3 Separate dough into 8 biscuits. Press each biscuit to form 5-inch round. Spoon about 3 tablespoons coconut mixture onto center of each biscuit round. Fold biscuit in half over filling, stretching gently if necessary. Press edges firmly to seal; shape into ball. Place 1 ball in each muffin cup, seam side down. Spoon about 1 teaspoon reserved coconut mixture onto center of each biscuit; press lightly.
  • 4 Bake 18 to 22 minutes or until deep golden brown. Immediately loosen with tip of knife; gently remove from pan. Cool 5 minutes. Serve warm.
  • 1 Heat oven to 350°F. Place 2-inch square of parchment paper in bottom of each of 8 jumbo muffin cups or 6-oz custard cups. Spray each cup with cooking spray.
  • 2 In medium bowl, mix coconut, pineapple, brown sugar and coconut extract until well blended. In small bowl, place 3 tablespoons coconut mixture; set aside.
  • 3 Separate dough into 8 biscuits. Press each biscuit to form 5-inch round. Spoon about 3 tablespoons coconut mixture onto center of each biscuit round. Fold biscuit in half over filling, stretching gently if necessary. Press edges firmly to seal; shape into ball. Place 1 ball in each muffin cup, seam side down. Spoon about 1 teaspoon reserved coconut mixture onto center of each biscuit; press lightly.
  • 4 Bake 18 to 22 minutes or until deep golden brown. Immediately loosen with tip of knife; gently remove from pan. Cool 5 minutes. Serve warm.

Expert Tips

If using custard cups, place on 15x10x1-inch pan for easy removal from oven.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
112.9
Calories from Fat
120
% Daily Value
Total Fat
7.2g
11%
Saturated Fat
6.4g
32%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
6.3mg
0%
Total Carbohydrate
12.9g
4%
Dietary Fiber
2.3g
9%
Sugars
10.0g
Protein
0.9g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
23.80%
24%
Calcium
1.20%
1%
Iron
3.60%
4%
Exchanges:
1 Starch; 0 Fruit; 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
3
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2014
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