Summary: Who says “breakfast” can’t be dessert? A tropical twist on cinnamon rolls!
Ingredients:
- 1 box Pillsbury Hot Roll Mix
- 4 ounce softened cream cheese
- 4 tbsp finely diced dried pineapple or pineapple preserves
- 4 tbsp toasted coconut flakes
- 1 cup powdered sugar
- 1 tbsp cream or half/half
- 2 tbsp sugar
- 1 cup hot water
- 3 tbsp melted butter
- 1 egg
Filling
4 ounces cream cheese, softened
1/2 cup pineapple preserves
3/4 cup flaked coconut
1/4 cup almonds, chopped
Glaze
4 ounces cream cheese, softened
Instructions:
- In a bowl, combine the cream cheese, pineapple and 3 tbs of the coconut
- Prepare hot roll mix according to package directions on side panel for cinnamon rolls.
- Instead of the cinnamon mixture, spread cream cheese mixture on dough rectangle.
- Roll up lengthwise and slice into 1 1/2″ circles. The best way to do this is with plain waxed dental floss. (really!)
- Line in a 9×13 greased baking pan and bake at 375 for 20-30 minutes.
- while cooling, mix the powdered sugar and cream to form a frosting, spread over warm rolls and garish with leftover coconut.
Yield: 12 servings or 24 sample servings
Photo courtesy of: TheVillageCook.com
Recipe adapted from: Realwomenofphiladelphia
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