Key Lime Pie Cinnamon Rolls
Apr 23, 2012 18:09:19 GMT -5
Post by PrisonerOfHope on Apr 23, 2012 18:09:19 GMT -5
Key Lime Pie Cinnamon Rolls
Cinnamon rolls just got rolled up with white chocolate and lime for a tasty citrus breakfast treat.
Prep Time: 15 Min
Total Time: 30 Min
Makes: 5 rolls
INGREDIENTS:
1 can Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing
1/3 cup graham cracker crumbs
1 tablespoon grated Key lime peel
1/2 cup Hershey’s® premier white baking chips
1 tablespoon Key lime juice
1 Key lime, sliced, if desired
DIRECTIONS:
Heat oven to 350°F. Line large cookie sheet with cooking parchment paper or lightly spray with Crisco® Original No-Stick cooking spray.
Remove dough from can; do not separate dough into rolls. Reserve icing. Unroll cinnamon roll dough on waxed paper. Sprinkle dough evenly with 1/4 cup of the graham cracker crumbs, lime peel and white chips; lightly press chips into dough. Reroll dough; using perforations, separate into 5 rolls. Place, cut side up, two inches apart on cookie sheet.
Bake 12 to 17 minutes or until golden brown. Cool 5 minutes.
Meanwhile, in small bowl, combine reserved icing and lime juice; stir until well blended. Drizzle icing over warm rolls. Sprinkle tops with remaining graham cracker crumbs. Garnish with lime slices. Serve warm.
Cinnamon rolls just got rolled up with white chocolate and lime for a tasty citrus breakfast treat.
Prep Time: 15 Min
Total Time: 30 Min
Makes: 5 rolls
INGREDIENTS:
1 can Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing
1/3 cup graham cracker crumbs
1 tablespoon grated Key lime peel
1/2 cup Hershey’s® premier white baking chips
1 tablespoon Key lime juice
1 Key lime, sliced, if desired
DIRECTIONS:
Heat oven to 350°F. Line large cookie sheet with cooking parchment paper or lightly spray with Crisco® Original No-Stick cooking spray.
Remove dough from can; do not separate dough into rolls. Reserve icing. Unroll cinnamon roll dough on waxed paper. Sprinkle dough evenly with 1/4 cup of the graham cracker crumbs, lime peel and white chips; lightly press chips into dough. Reroll dough; using perforations, separate into 5 rolls. Place, cut side up, two inches apart on cookie sheet.
Bake 12 to 17 minutes or until golden brown. Cool 5 minutes.
Meanwhile, in small bowl, combine reserved icing and lime juice; stir until well blended. Drizzle icing over warm rolls. Sprinkle tops with remaining graham cracker crumbs. Garnish with lime slices. Serve warm.
