PILLSBURY CINNAMON ROLLS DIRECTIONS RECIPES

Steps:

• Heat oven to 375°F. Grease 13x9-inch pan. In small bowl, mix filling ingredients.
• If using crescent rolls: Unroll 1 can of the dough into 1 large rectangle; press into 13x7-inch rectangle, firmly pressing perforations to seal. Spread filling over rectangle. If using dough sheets: Unroll 1 can of the dough; press into 13x7-inch rectangle. Spread filling over rectangle.
• If using crescent rolls: Unroll second can of dough; press into 13x7-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 13x7-inch rectangle.
• Place over filling; press dough onto filling. Cut stacked dough into 8 (13-inch) strips. Twist each strip 5 or 6 times, pressing extra filling into rolls. Shape each into a coil; place in pan.
• Bake 20 to 25 minutes or until golden brown. Immediately remove from pan; place on cooling rack.
• In small bowl, stir glaze ingredients, adding enough milk for desired drizzling consistency; drizzle over warm rolls. Serve warm.

Steps:

• Heat oven to 350°F. Line 9-inch round cake pan with cooking parchment paper.
• Separate dough into 5 rounds; reserve icing. Using a kitchen scissors, make cuts around the top inside swirl of each cinnamon roll (do not cut outer swirl of dough), about an inch apart and halfway down (not all the way to the bottom).
• Brush tops with melted butter; sprinkle with sugar.
• Bake 23 to 28 minutes or until golden brown. In small microwavable bowl, microwave icing uncovered on High 5 to 10 seconds, stirring until thin enough to drizzle.
• Drizzle about 2 teaspoons of the icing on top of each cinnamon roll. Top each with 1 tablespoon of the caramel sauce, carefully spreading on top and into the cut grooves of hot cinnamon rolls. Serve with remaining icing.