Stuffed Pillsbury Cinnamon Rolls Recipes

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STUFFED PILLSBURY CINNAMON ROLLS



Stuffed Pillsbury Cinnamon Rolls image

MMMMmmm this is good. Nothing like a cream cheese filling with icing.

Provided by Rhonda E!

Categories     Other Breakfast

Time 20m

Number Of Ingredients 2

1 pkg pillsbury cinnamon rolls with icing
4 oz cream cheese

Steps:

  • 1. Cook cinnamon rolls as directed on package and just lightly coat the top with the icing provided in the package.
  • 2. Or just mix the Pillsbury Icing with 4 oz of softened cream cheese and 2 sweetener packets and stir until whipped.
  • 3. Cut the cinnamon rolls in half like a biscuit and spread the cream cheese on like butter. * Warning*: The filling is so good you may not have enough for all the cinnamon rolls.
  • 4. Butter the top and enjoy with a glass of milk!

STUFFED CINNAMON CRESCENT ROLLS



Stuffed Cinnamon Crescent Rolls image

This is honestly the best dessert you will ever put in your mouth. You will never want to eat any other cinnamon roll. This cinnamon roll is so unique. The white marshmallow turns into a clear glaze.

Provided by Parkers Mom

Categories     Breads

Time 24m

Yield 8 rolls, 4-6 serving(s)

Number Of Ingredients 5

1 (8 ounce) package refrigerated crescent dinner rolls
8 large marshmallows
1 tablespoon ground cinnamon
1/4 cup sugar
3 tablespoons melted butter

Steps:

  • Preheat oven to 375°F.
  • Combine sugar & cinnamon in a small bowl.
  • Place cupcake liners in muffin tin.
  • Spray liners with Pam.
  • Separate rolls into 8 triangles.
  • Place marshmallow into melted butter.
  • Roll marshmallow into cinnamon/sugar.
  • Place marshmallow on crescent roll.
  • Pinch dough up around marshmallow.
  • Encase.
  • Seal seams by pinching.
  • Dip the tops of dough into the butter.
  • Then into the cinnamon/sugar.
  • Place in muffin pan w/cinnamon/sugar side up.
  • Bake at 375°F for 13-15 minutes.

Nutrition Facts : Calories 348.4, Fat 12.3, SaturatedFat 6.4, Cholesterol 51.3, Sodium 348.3, Carbohydrate 55, Fiber 3.1, Sugar 23, Protein 5.8

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