Sunday mornings are a time to slow down and enjoy being with loved ones. It’s the perfect day to relax and create an easy, yet special breakfast for family or friends.

Refrigerated cinnamon rolls are a delicious place-and-bake staple to sweeten up Sunday mornings without a lot of fuss. Semi-Homemade’s Sandra Lee knows how to make an incredibly easy, yet special, Sunday morning breakfast. According to Lee, smart shortcuts in the kitchen allow you to create something delicious and still have time to enjoy it with those you love.

“Pillsbury refrigerated cinnamon rolls are a great example of how you can make loads of delicious goodness with hardly any prep time,” Lee said. “From my personal experience, there’s nothing like pulling a pan of cinnamon rolls from the oven to warm up a home.”

For an easy Sunday morning breakfast, bake a batch of cinnamon rolls, or try one of these new easy breakfast recipes from Sandra Lee.

For more delicious recipes, go to Pillsbury.com. Fans of Pillsbury’s Facebook fan page can now get daily recipe tips and ideas at http://www.facebook.com/Pillsbury.

Sandra Lee’s Sweet Roll Tips

Refrigerated sweet rolls can be baked, frosted and served, or dressed up with a few simple ingredients, such as orange zest, clove or ginger for a signature flavor. Add your own touch to sweet rolls for a customized creation:

• Set out a warm cup of icing and let the family have fun frosting their own rolls.
• Keep a stash of walnuts, candy sprinkles or raisins handy for a special garnish.
• Create a breakfast-in-bed tray for your sweetheart with flaky cinnamon rolls, orange juice, coffee and the Sunday morning paper.
• Bring fresh-baked cinnamon rolls with cream cheese icing on a pretty tray to your next brunch event. The whole group will love the indulgent treat, and you can leave the tray as a hostess gift.

Caramel Pecan Buns

Ingredients

• 1 can (17.5 ounces) Pillsbury Grands! refrigerated cinnamon rolls with icing
• 2 tablespoons butter
• 1 cup chopped pecans
• 1/4 cup packed brown sugar

Preparation

1. Bake cinnamon rolls as directed on package. Reserve icing.
2. To caramelize pecans, melt butter in 10-inch skillet over medium heat; add pecans. Cook, stirring constantly, 2 to 3 minutes or until butter just starts to brown. Add brown sugar. Cook, stirring constantly, until the sugar melts and bubbles, about 2 minutes. Spoon over buns when they are hot out of the oven.
3. Remove cover from icing; microwave on medium (50 percent power) 5 to 10 seconds or until thin enough to drizzle. Drizzle over warm buns. Serve warm.

Serves

5 servings

Cinnamon Roll French Toast

Ingredients

• 1 can (12.4 ounces) Pillsbury refrigerated cinnamon rolls with icing
• 2 eggs
• 2/3 cup milk
• 4 tablespoons maple syrup, divided
• 1 teaspoon vanilla extract
• Warm water, as needed

Preparation

1. Bake cinnamon rolls as directed on package. Cool completely.
2. Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or skillet to medium heat. Slice each roll in half crosswise.
3. In shallow dish, whisk eggs, milk, 2 tablespoons of the maple syrup and the vanilla extract until blended. Dip each cinnamon roll slice into egg mixture, turning to coat completely. Place on griddle. Cook about 2 minutes on each side or until golden brown.
4. In small bowl, whisk reserved icing, the remaining 2 tablespoons maple syrup and warm water, as needed, to create a pourable consistency. Spoon over French toast.

Serves

8 servings

Chocolate Raspberry Cream Cinnamon Rolls

Ingredients

• 1 can (17.5 ounces) Pillsbury Grands! refrigerated cinnamon rolls with icing
• 2 cups (1 pint) fresh raspberries, divided
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup whipping cream
• 1 tablespoon honey
• 1/4 cup chocolate syrup

Preparation

1. Bake cinnamon rolls as directed on package. Reserve icing. Cool 10 minutes.
2. Meanwhile, place 1 1/2 cups raspberries in a small bowl and mash lightly with fork, maintaining a chunky consistency.
3. In another bowl, beat cream cheese and whipping cream with electric mixer on high speed until fluffy. Beat in honey; fold in mashed raspberries. In separate bowl, stir reserved icing and chocolate syrup until well mixed.
4. Slice cooled cinnamon rolls in half crosswise and fill with raspberry cream mixture. Drizzle chocolate sauce over top; garnish with remaining 1/2 cup raspberries.

Serves

5 servings

Apple Walnut Sticky Buns

Ingredients

• 2 tablespoons butter, softened
• 1 medium Granny Smith apple, peeled, cut into 1/2-inch cubes
• 3/4 cup chopped walnuts
• 1/2 cup packed brown sugar
• 1 can (12.4 ounces) Pillsbury refrigerated cinnamon rolls with icing

Preparation

1. Heat oven to 375°F. Generously butter 8 regular muffin cups.
2. In bowl, mix apples, walnuts and brown sugar; divide evenly among muffin cups. Separate cinnamon rolls; reserve icing. Place 1 cinnamon roll in each cup.
3. Bake 12 to 14 minutes or until tops are golden brown. Cool 5 minutes. Place cookie sheet upside down over muffin pan; turn over. Remove pan.
4. Remove lid from icing; microwave on medium (50 percent power) 5 to 10 seconds or until thin enough to drizzle. Drizzle over warm buns. Serve warm.

Serves

8 buns

Source

Pillsbury