Java-Glazed Cinnamon Rolls

Recipe: Java Glazed Cinnamon Rolls
Originally uploaded by Pillsbury.com

Wow! This photo is mouth watering and impressive to say the least. I'm forever buying refrigerated cinnamon rolls with the cream cheese icing so this recipe is right up my alley. I love chopped pecans and with the white baking chips added to that, this recipe is exceptional. I'm looking forward to adding a touch of instant coffee granules in this recipe too. Just look at all that goodness mounded on top of that cinnamon roll. Wow!

INGREDIENTS

• 1 can (17.5 oz) Pillsbury® Grands!® refrigerated cinnamon rolls with cream cheese icing (5 rolls)
• 2 tablespoons milk
• 1/4 teaspoon instant coffee granules or crystals
• 1/2 cup Hershey’s® premier white baking chips
• 1/2 cup Fisher® Chef's Naturals® Chopped Pecans

DIRECTIONS
1. Heat oven to 350°F. Spray 9-inch round cake pan with Crisco® Original No-Stick Cooking Spray. Place cinnamon rolls in pan; reserve icing. Bake 20 to 25 minutes or until golden brown. Cool slightly.
2. Meanwhile, in small microwavable bowl, microwave 1 tablespoon of the milk uncovered on High about 20 seconds or until hot; stir in coffee granules until completely dissolved. Stir in reserved icing. Microwave uncovered on High 25 seconds. Stir in baking chips and remaining 1 tablespoon milk. Microwave 25 seconds longer; stir until chips are completely melted. (Microwave in additional 10-second increments, if necessary, until chips are melted.)
3. Stir pecans into icing mixture. Pour over rolls. Serve warm.

Cinnamon French Toast Bake Recipe

November 28  is National French Toast Day so I wanted to find a recipe that celebrated this food holiday but not with a traditional french toast recipe. This year I've picked cinnamon french toast bake. Pillsbury says "This easy breakfast bake features refrigerated cinnamon rolls that make quick work of favorite French toast flavors." Soundsss good to me!

Cinnamon French Toast Bake Recipe
Originally uploaded by Pillsbury.com

Now let's talk about it....  
I think you should keep this recipe in mind for an Easter breakfast, brunch or lunch. The ingredients (like cinnamon) make you think of Christmas I know but truth be told- this recipe is made a lot for seasonal meals in Spring, like Easter. In fact I've seen it served with chocolate Easter Eggs on top.

Perfect as a Breakfast Dessert: 
This recipe is not just for a holiday. Nooo! It's perfect any day of the year. The maple syrup in it makes you think of breakfast and what husband wouldn't want this with a cup of coffee as a breakfast dessert. Yep I said it. A savory Saturday breakfast followed by a breakfast dessert is beginning to be the norm. It's a casual dish that's perfect for the family. wink~

INGREDIENTS

• 1/4 cup LAND O LAKES® Butter, melted
• 2 cans (12.4 oz 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 13x9-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.

High Altitude (3500-6500 ft): Bake 25 to 30 minutes.