Pineapple-Orange Blossoms

  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 8 rolls
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Ingredients

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

Directions

  1. Heat oven to 350 degrees F. High Altitude (3500-6500 ft): Heat oven to 375 degrees F.
  2. 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.
  3. In small bowl, stir together pineapple, marmalade and cream cheese. Place 2 tablespoons mixture into center of dough in each cup.
  4. Bake 17 to 22 minutes or until light golden brown. High Altitude (3500-6500 ft): Bake 20 to 23 minutes.
  5. 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.
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