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Macadamia Nut-Caramel Rolls

Macadamia Nut-Caramel Rolls
  • Prep 10 min
  • Total 45 min
  • Servings 5
Macadamia nuts and coconut top these exquisite caramel rolls that offer a sweet taste of the islands!
September 8, 2014


  • 1/2 cup (125 mL) caramel topping
  • 1/2 cup (125 mL) coarsely chopped macadamia nuts
  • 1/4 cup (50 mL) coconut
  • 1 can Pillsbury* Grands!* Refrigerated Cinamon Rolls with Icing


  • 1
    Heat oven to 375ºF. Spray 9-inch round cake pan with nonstick cooking spray. Spread caramel topping evenly over bottom of pan. Sprinkle with nuts and coconut.
  • 2
    Separate dough into 8 rolls; set icing aside. Place rolls on top of mixture in pan.
  • 3
    Bake 26 to 30 minutes or until deep golden brown. Turn pan upside down onto heatproof serving plate. Cool 5 minutes.
  • 4
    Remove cover from icing; microwave on Medium (50%) 5 to 10 seconds or until thin enough to drizzle. Drizzle over warm rolls. Serve warm.

  • Tip : Serve with sliced fresh pineapple on the side and pineapple-orange juice for a breakfast that's refreshingly tropical and simple.

No nutrition information available for this recipe
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