Taste-of-the Islands Breakfast Rolls

By cecelia26_

Ingredients

• 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 Smucker's® Pineapple Flavored Topping, drained
• 1/2 cup Fisher® Dry Roasted Macadamia Nuts, chopped
• TOPPING
• Icing from can of cinnamon rolls
• 1/2 cup toasted flaked coconut, if desired*
• GARNISHES
• Fresh pineapple rings or chunks
• Fresh mint leaves

Details

Servings 5
Adapted from crisco.com

Preparation

Step 1

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