Taste-of-the-Islands Breakfast Rolls

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 Flavored Topping, drained
•	1/2 cup Fisher® Dry Roasted Macadamia Nuts, chopped
•
TOPPING
•	Icing from can of cinnamon rolls
•	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 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	Spread icing on rolls; sprinkle with coconut. Place on serving platter; garnish with pineapple rings and mint.
	High Altitude (3500 to 6500 ft)
1	Heat oven to 325ºF. Decrease pineapple topping to 1/4 cup. Bake 22 to 25 minutes.
TIP	*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.
	Bake-Off is a registered trademark of General Mills ©2008
	Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820