Taste-of-the-Islands Breakfast Rolls

Tropical flavours abound in fruity rolls fresh from your oven. ...MORE + LESS -

Ingredients

1 to 3 teaspoons CRISCO® All-Vegetable Shortening

1 can (5 count) Pillsbury™ Grands!™ Flaky Supreme refrigerated cinnamon rolls with icing

1/2 cup pineapple ice cream topping, drained

1/2 cup Dry Roasted Macadamia Nuts, chopped

Icing from can of cinnamon rolls

1 tablespoon coconut-flavoured rum or 1/2 teaspoon rum extract

1/2 cup toasted flaked coconut, if desired*

Fresh pineapple rings or chunks

Fresh mint leaves

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1

Heat oven to 350°F. Grease baking sheet with the 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

Pour icing into small bowl; stir in rum. Spread icing on rolls; sprinkle with coconut. Place on serving platter; garnish with pineapple rings and mint.

*To toast coconut, heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
High Altitude (3500-6500 ft): Heat oven to 325°F. Decrease pineapple topping to 1/4 cup. Bake 22 to 25 minutes.
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