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.

Adorable, Delicious and Decadent Valentine’s Day Treats

While I firmly believe every day is a good day for cookies, here are some adorable, some decadent, and all delicious cookie recipes to whip up this Valentine’s Day.

Valentine Cookie Pops

Is it a cookie or is it a pop? It’s both! These Valentine Cookie Pops can’t get more adorable and they are also the perfect canvas to let kids explore their creative side on.

Prep Time: 1 hour, 30 minutes
Total Time: 1 hour, 30 minutes
Makes: 20 cookie pops

You will need:

• 1 package (18oz) Pillsbury Ready To Bake! refrigerated sugar cookies
• 20 flat wooden sticks with round ends
• 1 1/4 cups vanilla creamy ready-to-spread frosting
• Assorted small candies, or candy decors or nonpareils (optional)
• 10 yards red curling ribbon

Directions:

1. Heat oven to 350°F. On ungreased cookie sheets, place cookie dough pieces 2 inches apart. Into side of each piece of dough, insert wooden stick 1 inch, overlapping wooden sticks as necessary.

2. Bake 12 to 16 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 10 minutes.

3. Spread frosting on one side of each cookie; decorate with candies. Tie 18 inches of red ribbon into bow around each stick next to cookie.

Chocolate-Dipped Heart Cookies

You may have just had sugar cookies during the holiday season; in fact, you probably made too many and then received some as gifts from your friends and neighbors, so dress these Valentine’s Day sugar cookies up with a coat of delicious semisweet chocolate.

Prep Time: 1 hour
Total Time: 1 hour
Makes: 2 dozen cookies

You will need:

• 1 roll (16.5oz) Pillsbury refrigerated sugar cookies
• 1/4 to 1/2 cup all-purpose flour
• 1 1/2 cups semisweet chocolate chips
• 1 tablespoon shortening
• Colored sugar

Directions:

1. Heat oven to 350°F. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed. Sprinkle about 3 tablespoons of the flour onto work surface; coat sides of half of dough with flour. With rolling pin, roll out dough to 1/4-inch thickness, adding additional flour as needed to prevent sticking.

2. With floured 3-inch heart-shaped cookie cutter, cut out hearts. Gently brush excess flour from hearts; place 2 inches apart on ungreased cookie sheets. Repeat with remaining half of dough.

3. Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

4. In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring occasionally, until melted and smooth. Remove from heat. Dip half of each cookie into melted chocolate, allowing excess chocolate to drip off; place on waxed paper-lined cookie sheets. Sprinkle with colored sugar.

Chocolate Linzer Hearts

Just the appearance of these chocolate linzer heart cookies will impress any special valentine and with the incredible flavors of hazelnut, cinnamon, raspberry and chocolate, you’ll have them hooked on this treat for years to come.

Prep Time: 50 minutes
Total Time: 2 hours, 30 minutes
Makes: 3 dozen cookies

You will need:

• 1 cup butter or margarine, softened
• 1/2 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 cup hazelnuts, toasted, skinned and ground
• 1/2 ounce semisweet baking chocolate, finely chopped
• 2 1/2 cups Gold Medal all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup raspberry jam
• 1 ounce semisweet baking chocolate, melted

Directions:

1. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and eggs until smooth. Add remaining ingredients except jam and melted chocolate. Beat until well blended. Cover and refrigerate 1 hour (dough will be sticky.)

2. Heat oven to 375°F. Roll one-fourth of dough at a time between pieces of waxed paper until 1/8 inch thick. (Keep remaining dough refrigerated until ready to roll.) Cut with 2-inch heart-shaped cookie cutter. Cut small heart shape from center of half of the 2-inch hearts if desired.

3. Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Spread about 1/2 teaspoon raspberry jam on bottom of whole heart cookies; top with cutout heart cookie. Drizzle with melted chocolate. Let stand until chocolate is firm.

Heart Sandwich Cookies

You don’t have to wait until the sun goes down to spice up your Valentine’s Day. Try these delightful cookies with cinnamon candy filling.

Prep Time: 1 hour, 30 minutes
Total Time: 2 hours, 30 minutes
Makes: 3 dozen sandwich cookies

You will Need:

For cookies:
• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla
• 1 1/2 cup Gold Medal all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon red edible glitter

For cinnamon filling:
• 1/4 cup red cinnamon candies
• 1/3 cup water
• 3 tablespoons butter, softened
• 3 cups powdered sugar

Directions:

1. In medium bowl, beat 1/2 cup butter, granulated sugar and egg with electric mixer on medium speed until creamy. Beat in milk and vanilla, scraping bowl frequently, until well mixed. On low speed, beat in flour and baking powder until well mixed, scraping bowl frequently.

2. Shape dough into 2 equal halves; wrap in plastic wrap. Flatted each to 1/2-inch thickness. Refrigerate until firm, about 1 hour.

3. Heat oven to 400°F. On generously floured surface, roll out 1 half of dough 1/8 inch thick. Cut with small (2-inch) heart-shaped cookie cutter. On ungreased cookie sheets, place cookies 1 inch apart. Sprinkle glitter on cookies. Bake 5 to 8 minutes or until edges are lightly browned. Repeat with remaining half of dough, except do not sprinkle with glitter. Remove from cookie sheets to cooling rack. Cool completely, about 10 minutes.

4. Meanwhile, in 2-quart saucepan, heat candies and water to boiling over medium-high heat, stirring constantly. Reduce heat to medium-low; simmer uncovered about 3 minutes, stirring frequently, until candies are melted. Remove from heat. Using wire whisk, stir in butter and powdered sugar, 1/3 cup at a time, until smooth.

5. Spread or pipe heaping teaspoon filling in center of flat side of each undecorated cookie. Press decorated cookie over filling; press firmly to secure.