candy topped cinnamon rolls

Baked Good
Breakfast
Dessert
All year round

Yields: 15 Rolls

 

INGREDIENTS
For Cinnamon Rolls:

  • 3 each 17.5 oz. deluxe cinnamon roll dough tubes, RTU*
  • 1/2 cup butter, melted, keep warm 3/4 cup Butterfinger®, chopped into 1/2” pieces 3/4 cup Baby Ruth®, chopped into 1/2” pieces 3/4 cup Buncha Crunch® whole pieces

INGREDIENTS
For Topping:

  • 3/4 cup Butterfinger®, chopped into 1/2” pieces
  • 3/4 cup Baby Ruth®, chopped into 1/2” pieces 3/4 cup CRUNCH® pieces 1 cup caramel frosting, RTU 1 packet vanilla icing, from dough tubes, RTU 1 cup caramel sauce, RTU 1 cup chocolate sauce, RTU

Method:

Remove cinnamon roll dough from the freezer and thaw in the refrigerator until soft and pliable. When soft, unroll each of the cinnamon rolls and lay flat on a sheet pan. Working quickly, fill each roll with candy and re-roll to original shape. Brush the tops with melted butter, place sheet pans in the oven and bake as per instructions*. Remove from the oven and cool to room temperature. With a small pastry knife, spread the sides of the cinnamon roll with a thin layer of caramel frosting, and roll in chopped candy, making sure that the candy sticks well to the side. Drizzle with the vanilla, chocolate or caramel sauces and top with remaining candy pieces.