Pumpkin Cinnamon Roll Monkey Bread

Pumpkin Cinnamon Roll Monkey Bread

Give your monkey bread a little pumpkin twist with pumpkin spice rolls!

Ingredients

2/3 cup granulated sugar
3 cans Pillsbury™ Grands!™ pumpkin spice rolls with icing
1/3 cup chopped unwrapped caramels or caramel bits
1/3 cup chopped pecans or walnuts
3/4 cup butter
1 cup packed brown sugar

Directions

Heat oven to 350°F. Butter 15-cup fluted tube cake pan. Place granulated sugar in resealable food-storage plastic bag.
Separate dough from all cans into 15 rolls. Cut each roll into quarters to make 60 pieces. Place about 15 roll pieces in bag with sugar; shake to coat.
Arrange pieces in pan. Top with one-third of chopped caramels and pecans. Repeat layers ending with roll pieces.
In microwavable bowl, microwave butter on High until melted. Stir in brown sugar. Pour over roll pieces.
Bake 40 to 45 minutes. Remove from oven to cooling rack. Cool in pan 15 to 20 minutes. Place cooling rack upside down over pan; turn rack and pan over. Remove pan.
Spoon icing into small microwavable bowl. Microwave on High a few seconds or until icing can be poured. Pour over monkey bread. To serve, pull apart pieces of bread.

From: Pillsbury.com

November 20th, 2014|Breakfast|

Cinnamon Roll Casserole

Cinnamon Roll Casserole

Assemble this cinnamon roll casserole the night before so it’s ready to bake in the morning.

Ingredients

2 cans (12.4 oz each) Pillsbury™ refrigerated cinnamon rolls with cream cheese icing
1 package (8 oz) cream cheese
6 eggs
1/2 cup sugar
2 tablespoons ground cinnamon
2 1/4 cups half-and-half
1 teaspoon vanilla

Directions

Heat oven to 375°F. Grease 13×9-inch (3-quart) glass baking dish with shortening, or spray with cooking spray.
Separate dough from both cans into 16 rolls; return icing to refrigerator. Arrange rolls as evenly as possible in baking dish. Bake 13 to 17 minutes or until golden brown on top. Remove from oven to cooling rack; cool completely, about 30 minutes.
When rolls are cool, cut each into 9 pieces, cutting lengthwise into 3 pieces then cutting each piece into thirds. Remove half of pieces from baking dish. Distribute remaining half of pieces evenly in bottom of baking dish.
Cut block of cream cheese into 8 rows by 5 rows to make 40 small squares. Evenly distribute cream cheese squares over roll pieces in baking dish. Layer second half of roll pieces evenly over cream cheese. Set aside.
In large bowl, beat eggs, sugar, cinnamon, half-and-half and vanilla with whisk until well combined. Pour egg mixture evenly over top of casserole. With back of spoon, press mixture down so rolls pieces absorb as much of egg mixture as possible. Cover dish with foil; refrigerate overnight, 6 to 8 hours.
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November 18th, 2014|Breakfast|