2 cans (351 g each) refrigerated cinnamon rolls with icing
3 Tbsp. butter, melted
1/2 cup icing sugar
1/4 cup finely chopped pecans, toasted
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How do I make it ?
Heat oven to 350°F.
Spray 9-inch round pan with cooking spray. Combine dry pudding mix and pumpkin pie spice. Beat 1/2 cup dry pudding mixture and 1/2 cup apple cider in small bowl with whisk 2 min.
Remove Cinnamon Rolls and Icing packages from cans. Discard icings or reserve for another use. Separate cinnamon rolls; press each into 8-inch round. Spoon 2 tsp. pudding mixture onto centre of each round. Bring edges of rounds up over filling to completely enclose filling; pinch edges together to seal.
Place, seam sides down, in prepared pan; sprinkle with remaining dry pudding mixture. Drizzle with butter.
Bake 33 to 35 min. or until deep golden brown; cool slightly.
Mix icing sugar and remaining apple cider until blended; drizzle over 'donuts.' Sprinkle with nuts.
Kraft Kitchen Tips!
Substitute walnuts for the pecans.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 3 g
Cholesterol 5 mg
Sodium 440 mg
Carbohydrate 33 g
Fibre 0 g
Sugars 9 g
Protein 2 g
16 servings, 1 donut each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.