This is sponsored post from Pillsbury™, but all opinions are my own.
Spring is in the air. With blooming flowers and blue skies comes sweet and tasty desserts to adorn your Easter table.
If your family is like ours. We celebrate by spending the day outdoors, hunting for Easter eggs, filling cascarones with confetti and letting the kiddos crack them on the adult’s heads. The Spring spread is filled with pasta salads, fresh fruit and greens, aguas frescas and of course, beautiful desserts.
This year, our Easter took a tropical turn. Because I wanted something simple to prepare, fail-safe and delicious, I sought the help Pillsbury Grands!™ Refrigerated Cinnamon Rolls with Cream Cheese Icing. I knew the results would be ooey-gooey and delicious. And with the addition of tropical fruit, this treat becomes a fun and vibrant party appetizer for kids and adults to enjoy.
The wonderful thing about this recipe is that it can be customized to fit any occasion. Add candy Easter eggs, rainbow sprinkles or colorful marshmallows birds to delight the kids. Or top them with fruit preserves or roasted fruit for a fruity summer snack or a breakfast bite. The possibilities are endless.
Pillsbury Grands!™ Refrigerated Cinnamon Rolls with Cream Cheese Icing can be found at your nearest Walmart located in the refrigerated section. They are readily available and great for times you need a quick, warm dessert.
For more ways to prepare Pillsbury Grands!™ Refrigerated Cinnamon Rolls with Cream Cheese Icing visit Pillsbury.com. You can also follow along on social media using the hashtag #PillsburySpringBaking.
Ingredients
- Cooking spray
- 6 ounces cream cheese, softened
- 2/3 cup powdered sugar
- 1 can Pillsbury Grands!™ Refrigerated Cinnamon Rolls with Icing
- 10 pineapple pieces, cut into 1-inch wedges
- 1 large kiwi
- 2 tablespoons unsweetened coconut threads
Instructions
- Preheat oven to 350° F. Grease 10-muffin cups with non-stick cooking spray.
- Combine cream cheese, sugar and vanilla in the bowl of a stand mixer. Mix on medium speed until smooth. Set aside.
- Cut each dough in half; Set icing aside. Press each roll half into prepared muffin cups. Top with each pressed dough with 1 tablespoon cream cheese filling.
- Bake for 20 minutes or until rolls are golden brown. Cool in pan for 2 minutes and transfer to a cooling rack on a large tray or baking sheet. Top each roll with kiwi and pineapple pieces, pressing gently into the soft filling.
- Microwave icing in a microwave safe bowl for 10 seconds; stir. Drizzle over rolls then immediately sprinkle with coconut. Cool for 10 minutes before serving.
I bought this product as part of a paid campaign
Tropical Cinnamon Cheesecakes from Ericka Sanchez on Vimeo.
