Cinnamon rolls wrapped around a coconut cream cheese center, topped with almonds and drizzled with icing.
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The other day I was grocery shopping and they had Pillsbury™ canned cinnamon rolls on sale for a dollar!  Of course I bought quite a few cans, and after making them a few days in a row the kids said they were in the mood for something different.  I decided to look online and came across this Macaroon-Cinnamon Roll Braid.  It calls for coconut which my kids and husband love, but I’ll be honest, I’m not a big fan so I wasn’t sure how it would taste.  This braid took me by surprise because it is divine!  I did however switch out the coconut extract for vanilla and I also omitted the egg because I wanted a more creamy center.  It is so simple to make and I can’t wait to make this again for my next get-together!  


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Ingredients are as follows:   

1 (8 ounce) package Philadelphia Cream Cheese, softened 
2/3 cup coconut

1/4 cup sugar

 
1 tsp. vanilla 
1 (8 count) can Pillsbury™ refrigerated cinnamon rolls with icing 

3 tablespoons sliced almonds 

Directions: 

 Preheat oven to 350 degrees; grease a cookie sheet.

Mix the cream cheese, coconut, sugar, and vanilla together; set aside.

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Unroll the cinnamon rolls and then cut them in half.

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Place the cut cinnamon rolls in a row onto the cookie sheet. 

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Evenly spread the cream cheese mixture in the center.

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Fold the sides of the cinnamon rolls around the cream cheese mixture.

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Evenly sprinkle the almonds on top.

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Bake for 25-30 minutes or until golden brown; cool for 10 minutes.

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Remove from cookie sheet and drizzle on the icing.

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Pull apart and enjoy! 

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