1 can (12.4 oz.) Pillsbury® refrigerated cinnamon rolls with icing
1/2 cup crushed pineapple (from 8-oz. can), well drained on paper towels
1/3 cup SMUCKER'S® Orange Marmalade
4 oz cream cheese (from 8-oz. package), softened
Heat oven to 350 degrees F. High Altitude (3500-6500 ft): Heat oven to 375 degrees F.
Spray 8 (2 3/4x1 1/4-inch) muffin cups with CRISCO® Original No-Stick Cooking Spray. Separate dough into 8 rolls; set icing aside. Cut each roll into quarters; place 4 quarters, points up and separated slightly, in each muffin cup.
In small bowl, stir together pineapple, marmalade and cream cheese. Place 2 tablespoons mixture into center of dough in each cup.
Bake 17 to 22 minutes or until light golden brown. High Altitude (3500-6500 ft): Bake 20 to 23 minutes.
Cool in pan on wire rack 5 minutes. Run knife around edges of muffin cups; remove rolls from cups and place on serving plate. Remove cover from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over warm rolls. Serve warm.
Courtesy of Pillsbury Crescent Recipe Creations, Copyright 2008