Prep:
15 minutes
Total:
1 hour
Makes:
12 servings
Utensil:
6 Qt. Tureen Plus (Limited Edition) Complete Gourmet Collection
Saladmaster Food Processor
Contributed By:
Brenna Patton
Ingredients
Recipe Description:
The perfect breakfast dessert to take along to any party or potluck! Simple to make using the 6 Qt. Tureen Plus with an inverted #4 Cone from the Saladmaster Food Processor to work as a bundt pan. Deliciously sweet and sticky with a cinnamon glaze, this will become a family breakfast favorite!
3
cans
refrigerated cinnamon rolls (with icing included)
3⁄4
cup
sugar
1
tsp
cinnamon
1
cup
brown sugar (packed)
1⁄2
cup
butter, cubed
1
cup
walnuts, cut, use Cone #2
1
cup
raisins
coconut oil
Directions:
- Preheat oven to 350°F/175°C.
- Cut cinnamon rolls into 4 quarters. Combine rolls, sugar, cinnamon, brown sugar, butter, walnuts and raisins and toss.
- Coat the inside of the 6 Qt. Tureen Plus and the #4 Cone with coconut oil. Place the open side of the #4 Cone face down in the center of the 6 Qt. Tureen Plus and add the rolls mixture around the cone evenly.
- Place in the oven and cook for 40 minutes or until the surface is golden brown.
- Remove from heat and let sit for 5 minutes.
- Use the 12" Deep Dish Griddle as a platter. Place the griddle over the Tureen Plus and flip. Remove cone with caution from the center as it still may be hot.
- Drizzle the icing over the entire "cake" and enjoy!
Directions
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