Mini Cinnamon Roll Fondue

  • Prep 10 min
  • Total 25 min
  • Servings 32

Ingredients

  • 1 can (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count)

Pumpkin Dip:

  • 1/4 cup canned pumpkin
  • 4 tablespoons cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon pumpkin pie spice
  • Sprinkles chopped nuts and for dipping
  • 6 inch wooden skewers or lollipop sticks

Steps

  • 1
    Preheat oven to 400°F and line a baking sheet with parchment paper.
  • 2
    Open cinnamon rolls. Take each cinnamon roll and unroll it, cutting it into 4 segments about 2 inches long. Roll up each mini cinnamon roll and place it on the baking sheet. Bake for 5-6 minutes or until golden brown. Cool slightly and place each roll on a wooden skewer or stick.
  • 3
    For the Icing Dip: Heat icing for about 10-15 seconds so that it's a thinner consistency for dipping.
  • 4
    For the Pumpkin Dip: In a small bowl combine pumpkin, cream cheese, powdered sugar, and pumpkin pie spice.
  • 5
    To enjoy your Mini Cinnamon Roll Fondue, dip rolls in pumpkin dip or icing. Dip again into nuts or sprinkles, if desired.

No nutrition information available for this recipe
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