Amanda Cori Daugherty RSS

I love long talks and debates. I enjoy music, food, cooking, public radio, board games, and coffee. I love [old] dresses, jewelry, farmer's markets, and cats.

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celebratewithcake: breadlove: INGREDIENTSRolls1 to 3 teaspoons CRISCO® All-Vegetable Shortening1 can (17.5 oz) Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing (5 rolls)1/2 cup SMUCKER’S® Pineapple Ice Cream Topping, drained1/2 cup Fisher® Dry Roasted Macadamia Nuts, choppedToppingIcing from can of cinnamon rolls1 tablespoon coconut-flavored rum or 1/2 teaspoon rum extract1/2 cup toasted flaked coconut, if desired*GarnishesFresh pineapple rings or chunksFresh mint leavesDIRECTIONS1. Heat oven to 350°F. Grease cookie sheet with the 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 rolls. 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; sprinkle with coconut. Place on serving platter; garnish with pineapple rings and mint.*To toast coconut, heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.  Wow. My mom was an avid Crisco user.  Soooo bad, but oh so good.

celebratewithcake:

breadlove:

INGREDIENTS
Rolls
1 to 3 teaspoons CRISCO® All-Vegetable Shortening
1 can (17.5 oz) 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
Topping
Icing from can of cinnamon rolls
1 tablespoon coconut-flavored rum or 1/2 teaspoon rum extract
1/2 cup toasted flaked coconut, if desired*
Garnishes
Fresh pineapple rings or chunks
Fresh mint leaves

DIRECTIONS
1. Heat oven to 350°F. Grease cookie sheet with the 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 rolls. 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; sprinkle with coconut. Place on serving platter; garnish with pineapple rings and mint.

*To toast coconut, heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown. 

Wow. My mom was an avid Crisco user.  Soooo bad, but oh so good.