Pampered Chef Recipes
Pina Colada Rolls
Yield: 12 servings or 24 sample servings
Ingredients
Rolls
- 1 (16 ounce) Pantry Pizza Crust & Roll Mix (including yeast packet)
- 1 cup very warm water (120 to 130 degrees F)
- 2 tablespoons butter or margarine, softened
- 1 egg
Filling
- 4 ounces cream cheese, softened
- 1/2 cup pineapple preserves
- 3/4 cup flaked coconut
- 1/4 cup almonds, chopped
Glaze
- 4 ounces cream cheese, softened
- 1/2 cup pineapple preserves
- 1/2 teaspoon rum extract
Instructions
- In Classic Batter Bowl, prepare dough according to package directions for Dinner Rolls; knead 5 minutes and let rest an additional 5 minutes. Meanwhile, prepare filling.
- For filling, in Small Batter Bowl, combine cream cheese, preserves, coconut and almonds chopped with Food Chopper; mix well using Bamboo Spoon. Set aside.
- Lightly flour flat side of Large Grooved Cutting Board using Flour/Sugar Shaker. Using lightly floured Dough and Pizza Roller, roll dough to edges of Cutting Board. Spread filling over dough using Skinny Scraper to within 1/2
inch of edges. Starting at longest edge, roll up tightly; press edge to seal.
- Using Serrated Bread Knife, slice roll into 1 1/2 inch slices to make 12 rolls and place in lightly greased Rectangular Baker. Cover with plastic wrap and let rise 20 minutes.
- Heat oven to 375 degrees F.
- Remove plastic wrap; bake on middle rack of oven 30 to 35 minutes or until deep golden brown. Remove to Nonstick Cooling Rack; let cool 5 minutes.
- For glaze, combine cream cheese, preserves and rum extract; mix well. Spread over warm rolls.
Nutrition
Nutrients per serving: Calories 350, Total Fat 14g, Saturated Fat 8g, Cholesterol 45mg, Carbohydrate 50g, Sodium 480mg, Fiber less than 1g
Attribution
Recipe credit: Pampered Chef