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 Ice Cream Topping, drained
• 1/2 cup Fisher® Dry Roasted Macadamia Nuts, chopped
• Topping Icing from can of cinnamon rolls
• 1 tablespoon coconut-flavored rum or 1/2 teaspoon rum extract
• 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 the 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. Pour icing into small bowl; stir in rum. Spread icing on rolls; sprinkle with coconut. Place on serving platter; garnish with pineapple rings and mint.
6. 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.

Sausage Breakfast Cups

INGREDIENTS

• 1/3 lb bulk pork sausage
• 1 tablespoon Pillsbury BEST® all-purpose flour
• 3/4 cup milk
• 1/8 teaspoon salt
• 1/2 teaspoon coarse ground black pepper
• 2 Eggland's Best eggs
• 1 tablespoon half-and-half
• 1/2 teaspoon dried parsley flakes
• 1/8 teaspoon California-style garlic salt or garlic salt
• 1 tablespoon LAND O LAKES® Butter
• 1/2 cup frozen southern-style cubed hash-brown potatoes (from 32-oz bag)
• 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
• Fresh parsley, if desired

DIRECTIONS

1. Heat oven to 375°F. In 10-inch nonstick skillet, cook sausage over medium heat, stirring frequently, until thoroughly cooked. Drain; return sausage to skillet. Stir flour into sausage. Over medium heat, gradually add milk, cooking and stirring until bubbly and thickened. Stir in salt and 1/4 teaspoon of the pepper. Remove from heat; set aside.
2. In small bowl, beat eggs, half-and-half, parsley flakes, garlic salt and remaining 1/4 teaspoon pepper with wire whisk until well blended; set aside.
3. In another 10-inch nonstick skillet, melt 1/2 tablespoon of the butter over medium-high heat. Stir in potatoes. Cook about 5 minutes, stirring frequently, until lightly browned and almost fork-tender. Reduce heat to medium-low; stir remaining 1/2 tablespoon butter into potatoes. Pour egg mixture over potatoes; cook, folding potatoes into egg mixture, just until firm and moist. Remove from heat; set aside.
4. Separate dough into 8 biscuits; place each biscuit in ungreased 2 3/4x1 1/4-inch muffin cup. Firmly press dough in bottom and up side of each cup, forming 1/2-inch rim. Spoon potato mixture evenly into dough-lined cups. Spoon sausage mixture evenly over potato mixture (cups will be very full).
5. Bake 17 to 22 minutes or until edges of biscuits are deep golden brown. Cool 5 minutes. Remove from muffin cups. If desired, garnish each with fresh parsley.

Chocolate Chip-Cinnamon Breakfast Ring

INGREDIENTS

• 1/2 cup butter, softened
• 2 (12.4-oz.) cans Pillsbury® Refrigerated Cinnamon Rolls with Icing
• 1 (3.4-oz.) pkg. vanilla pudding and pie filling mix (not instant)
• 1/2 cup firmly packed brown sugar
• 1/4 cup miniature semisweet chocolate chips

DIRECTIONS

1. Heat oven to 375°F. Using 1 tablespoon of the butter, generously butter 12-cup fluted tube cake pan. In small microwavable bowl, microwave remaining butter on High 1 min or until melted when stirred.
2. Separate both cans of dough into 16 rolls. Cut each roll in half crosswise; place half of roll pieces in pan. Sprinkle with half of the dry pudding mix and half of the brown sugar. Drizzle with half of the melted butter. Repeat with remaining roll pieces, pudding mix, brown sugar and melted butter. Sprinkle with chocolate chips.
3. Bake 24 to 28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in pan 2 minutes. Place heatproof serving platter upside down over pan; turn platter and pan over. Remove pan. Cool 15 minutes.
4. Remove lid from icing. Microwave icing on High 10 to 15 seconds or until of drizzling consistency. Drizzle icing over ring. Cut into wedges to serve.