Cinnamon rolls wrapped around a coconut cream cheese center, topped with almonds and drizzled with icing.
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!
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.
Unroll the cinnamon rolls and then cut them in half.
Place the cut cinnamon rolls in a row onto the cookie sheet.
Evenly spread the cream cheese mixture in the center.
Fold the sides of the cinnamon rolls around the cream cheese mixture.
Evenly sprinkle the almonds on top.
Bake for 25-30 minutes or until golden brown; cool for 10 minutes.
Remove from cookie sheet and drizzle on the icing.
Pull apart and enjoy!
