- Rolls
- 1 teaspoon CRISCO® All-Vegetable Shortening, or as needed
- 1 (17.5 ounce) can Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing
- 1/2 cup SMUCKER'S® Pineapple Ice Cream Topping, drained
- 1/2 cup Fisher® Dry Roasted Macadamia Nuts, chopped
- Topping
- 1 tablespoon coconut-flavored rum
- 1/2 cup toasted flaked coconut, if desired
- Garnishes
- Fresh pineapple rings or chunks
- Fresh mint leaves
- Heat oven to 350 degrees F. Grease cookie sheet with shortening.
- Unroll cinnamon roll dough, cinnamon side up. Set icing aside. Spoon pineapple topping evenly over cinnamon rolls. Sprinkle nuts over pineapple topping.
- Reroll dough into pinwheel shape; separate into 5 rolls. Place 2 inches apart on cookie sheet.
- Bake 20 to 23 minutes or until golden brown.
- Pour icing from the can of cinnamon rolls into small bowl; stir in rum. Spread icing on rolls; sprinkle with coconut. Place on serving platter; garnish with pineapple rings and mint.