How do you make cinnamon rolls even better?

No, that's not a trick question. And Barbara Lento of Houston, Pennsylvania, has the answer: by macaroon-ifying it. Yes indeed: this cinnamon roll braid is infused with coconut and coconut extract to make a gooey and delightful AM treat.

Macaroon-Cinnamon Roll Braid

Prep Time: 20 Min
Total Time: 1 Hr 5 Min
Makes: 10 servings

Ingredients

1 package (8 oz) cream cheese, softened
2/3 cup coconut
1/4 cup sugar 1 teaspoon coconut extract
1 egg yolk
1 can Pillsbury Grands! refrigerated cinnamon rolls with cream cheese icing (5 rolls)
3 tablespoons sliced almonds

Procedure

Heat oven to 350°F. Line large cookie sheet with Reynolds® Parchment Paper. In medium bowl, beat cream cheese, coconut, sugar, coconut extract and egg yolk with electric mixer on medium speed about 30 seconds or until well blended.
Separate dough into 5 rolls; reserve icing. Unroll each roll into a 20-inch strip, stretching if necessary; cut each strip in half. Place strips cinnamon side up, with sides touching, on cookie sheet to form 10-inch square.
Spoon cream cheese mixture crosswise down center of square in 3-inch wide strip. Fold ends of cinnamon roll strips over filling, pulling gently to overlap slightly in center; press gently. Sprinkle with almonds.
Bake 25 to 35 minutes or until top is deep golden brown. Cool on cookie sheet 10 minutes. Meanwhile, in small microwavable bowl; microwave icing uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over warm braid. Serve warm or cool.

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.