Delicious (and Easy!) Cinnamon Roll Breakfasts

Breakfast time is hectic. People are running around all over the place, getting everything they need together for their day, screaming and fighting with each other and generally just not having enough time to sit down and enjoy a plate of food and you’re lucky if you can get up in the morning with enough time set aside to make that place of food in the first place. Here are some super easy breakfast recipes with one thing in common–they all rely on Pillsbury refrigerated cinnamon rolls. They are easy to make and take very little time to eat, making them pretty perfect breakfast options for the whole family.

Fresh Apple Sweet Rolls

Apples and cinnamon have long been a match made in heaven and both of these fabulous ingredients make a delightfully sweet, decadent and delicious apple sweet roll breakfast for two.

Prep Time: 10 minutes
Total Time: 40 minutes
Makes: 2 servings

You will need:

• 1 tablespoon butter or margarine, softened
• 1 tablespoon whipping cream
• 2 tablespoons packed brown sugar
• 1/4 cup finely chopped fresh apple
• 2 Pillsbury Grands! frozen cinnamon rolls with icing (from 17.5oz. bag)

Directions:
1. Heat oven to 350°F. Spray 2 (6oz.) custard cups with cooking spray. In small bowl, mix butter, cream and brown sugar; spoon into custard cups. Top with chopped apple. Place 1 frozen cinnamon roll in each cup; place cups on cookie sheet.

2. Bake 22 to 25 minutes or until golden brown and rolls are no longer doughy. Immediately run sharp knife around edge of each cup; turn each upside down and onto serving plate. Slowly lift cup from biscuit, releasing biscuit onto plate. Spread any remaining apple mixture in cups over rolls. Divide 1 icing packet between hot rolls, drizzling evenly over rolls. Cool 5 minutes before serving.

Taste-of-the-Islands Breakfast Rolls

These breakfast rolls are full of tropical flavors that will mentally transport anyone to a beach with an exotic drink in hand.

Prep Time: 15 minutes
Total Time: 40 minutes
Makes: 5 rolls

You will need:

• 1 to 3 teaspoons CRISCO all-vegetable shortening
• 1 can (17.5oz.) Pillsbury Grands! Flaky Supreme refrigerated cinnamon rolls with icing (5 rolls)
• 1/2 cup Smucker’s pineapple ice cream topping, drained
• 1/2 cup Fisher dry roasted macadamia nuts, chopped

Directions:
1. Heat oven to 350°F. Grease cookie sheets with 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 rolld. 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; spinkle with coconut. Place on serving platter; garnish with pineapple rings and mint.

Blueberry-Banana-Granola French Toast

Granola bars add a unique crunch and texture to this anything-but-ordinary french toast.

Prep Time: 10 minutes
Total Time: 1 hour, 10 minutes
Makes: 8 servings

You will need:

• 1 can (12.4oz.) Pillsbury refrigerated cinnamon rolls with icing
• 8 Nature Valley banana nut crunchy granola bars (4 pouches from 8.9oz. box), crushed (1 1/2 cups)
• 4 eggs
• 3/4 cup fat-free skim milk
• 1 can (14oz.) Eagle Brand fat free sweetened condensed milk (not evaporated)
• 3 medium bananas, cut into 1-inch pieces
• 1 bag (10oz.) Cascadian Farm organic frozen blueberries, thawed
• 1 aerosol can (7oz.) fat-free whipped cream topping

Directions:
1. Heat oven to 350°F. (325°F for dark pan). Spray 13×9-inch pan or 12×2-inch round cake pan with CRISCO butter flavor or original no-stick cooking spray. Separate dough into 8 rolls; set icing aside. Cut each roll into quarters; arrange evenly in pan. Sprinkle 3/4 cup of the crushed granola bars evenly over dough pieces.

2. In large food processor or 5-cup blender, place eggs, milk and condensed milk; cover and process 1 minute. Add bananas; cover and process 1 minute. Pour egg mixture over dough in pan. Sprinkle with remaining 3/4 cup crushed granola bars.

3. Bake 35 to 45 minutes or until golden brown and set in center. Spoon and spread reserved icing over warm rolls. Cool 15 minutes before serving.

4. To serve, spoon baked french toast into shallow bowls or cut into 8 servings. Top each serving with 3 tablespoons blueberries; garnish with 2 tablespoons whipped cream topping.

Orange-Coconut Breakfast Rolls

With just a few, simple ingredients added to Pillsbury refrigerated cinnamon rolls, you will flip over these orange-coconut breakfast rolls.

Prep Time: 10 minutes
Total Time: 40 minutes
Makes: 8 rolls

You will need:

• 1 teaspoon CRISCO pure canola oil
• 3/4 to 1 cup flaked coconut
• 1 can (12.4oz.) Pillsbury refrigerated cinnamon rolls with icing (8 rolls)
• 8 tablespoons Smucker’s sweet orange marmalade
• 1/4 cup Fisher Chef’s Naturals natural sliced almonds
• 1/2 to 1 teaspoon almond extract

Directions:
1. Heat oven to 400°F (375°F for dark pan). Grease 9-inch round cake pan with canola oil or spray with Crisco Original No-Stick cooking spray.

2. Place coconut in shallow dish. Separate dough into 8 rolls; set icing aside. Roll each cinnamon roll in coconut; press coconut onto all sides of roll to coat generously. Place rolls, cinnamon topping sides up, in pan.

3. Make well in each roll, using back of spoon. Fill each well with 1 tablespoon marmalade; sprinkle with almonds.

4. Bake 15 to 20 minutes or until golden brown. Cool 10 minutes. Meanwhile, in small bowl, stir almond extract into icing. Carefully spread icing on warm rolls. Serve warm.

Cinnamon French Toast Bake

This french toast bake looks so decadent and so delicious, I can barely stand it! Definitely a recipe with the makings of becoming a traditional family favorite.

Prep Time: 15 minutes
Total Time: 1 hour
Makes: 12 servings

You will need:
French Toast Bake:

• 1/4 cup Land O’Lakes butter, melted
• 2 cans (12.4oz. each) Pillsbury refrigerated cinnamon rolls with icing
• 6 Eggland’s Best eggs
• 1/2 cup heavy whipping cream
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla
• 1 cup Fisher Chef’s Naturals chopped pecans
• 1 cup maple syrup

Garnish:

• icing from cinnamon rolls
• powdered sugar
• 1/2 cup maple syrup, if desired

Directions:
1. Heat oven to 375°F. Pour melted butter into ungreased 13×9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.

2. In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.

3. Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on medium (50%) 10 to 15 seconds or until thin enough to drizzle.

4. Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.

Peanut Butter Banana Sweet Rolls

These may look like your ordinary, refrigerated cinnamon rolls, but the topping developed by television cooking host Sandra Lee, is absolutely exquisite.

Prep Time: 5 minutes
Total Time: 15 minutes
Makes: 8 servings (1 roll and 2 tablespoons banana mixture each)

You will need:

• 1 can (12.4oz.) Pillsbury refrigerated cinnamon rolls with icing
• 1 banana
• 1/2 cup peanut butter

Directions:
1. Bake cinnamon rolls as directed on package.

2. In medium bowl, mash banana with a fork. Stir in peanut butter and reserved icing until blended to create a peanut butter dipping sauce. If misture is too thick, stir in water, 1 teaspoon at a time, until it reaches desired consistency. Spread on warm rolls.

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About the Author: Holly Ord

In addition to being the Founder and Editor of Woman Tribune, Holly Ord is a freelance writer, web designer and developer, feminist activist and blogger, and hopeless video game addict. She lives in Northeastern Pennsylvania and has been blogging on liberal politics and gender equality on her personal website, Menstrual Poetry since 2007.

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