Walnut Cinnamon Rolls

Walnut Cinnamon Rolls
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  1. Crisco® Original No-Stick Cooking Spray
  2. 1 (5 oz.) jar Smucker's® Walnuts in Syrup
  3. 1 (12.4 oz.) container refrigerated cinnamon rolls
  1. HEAT oven to 375°F. Coat 9-inch round cake pan with no-stick cooking spray.
  2. SPREAD walnut topping evenly in prepared pan. Separate rolls and cut each into 4 pieces. Arrange pieces, cinnamon side down, in a scattered pattern.
  3. BAKE 17 to 20 minutes or until rolls are golden brown. Invert immediately onto serving plate. Allow pan to set on top 2 minutes. Remove pan. Cool 5 minutes.
  4. PLACE frosting from container into corner of resealable plastic bag. Cut small corner of bag. Drizzle over top of walnut topping.
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