Craisin Cinnamon Roll Coffee Cake

It’s Breakfast time!!

This is definitely a treat you’ll want to add to your rotation.  It would be perfect for a lazy weekend morning or a family brunch.  Not a fan of Craisins?  You could always substitute nuts.  You could even go a little crazy and use chocolate chips for an extra sweet treat!!

CRAISIN CINNAMON ROLL COFFEE CAKE

YIELDS: 6-8 servings

INGREDIENTS:

  • 3 tablespoons butter, softened
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 4 tablespoons Craisins
  • 2 cans (8 rolls) refrigerated cinnamon rolls with icing

COOKING DIRECTIONS:

  1. Heat oven to 375 degrees. Melt 1 tablespoon of the butter in an 8-inch loaf pan. Combine sugar and cinnamon in a small bowl.  Sprinkle 2 tablespoons of the mixture over the butter in the pan. Sprinkle 2 tablespoons of the Craisins over the sugar mixture.
  2. Separate 1 can of the dough into 8 rolls {reserve icing from 1 can}; cut each roll into quarters. Place the pieces evenly over the Craisins in the bottom of the pan ~ some pieces will overlap.  Sprinkle 1 tablespoon of the sugar mixture of the dough. Cut 1 tablespoon of butter into thin slices, lay over dough.  Sprinkle with remaining 2 tablespoons of Craisins. 
  3. Separate the second can of dough into 8 rolls and cut each roll into quarters.  Place the pieces evenly over the first layer in the pan.  Cut the remaining tablespoon of butter into thin slices and lay over the dough.  Sprinkle with remaining cinnamon sugar mixture.
  4. Cover with foil and bake for 20 minutes.  Remove foil and bake for another 15 – 20 minutes or until golden brown.  Drizzle the reserved icing over the rolls.  Devour warm cinnamony goodness.


RECIPE INSPIRED BY: Pillsbury




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