2 cans (12.4 oz. each) refrigerated cinnamon rolls with icing
3 Tbsp. butter, melted
1/2 cup powdered sugar
1/4 cup finely chopped PLANTERS Pecans, toasted
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Let's Make It
Heat oven to 350°F.
Spray 9-inch round pan with cooking spray. Beat 1/2 cup dry pudding mix and 1/2 cup apple cider in small bowl with whisk 2 min.
Remove Cinnamon Rolls and Icing packs from cans. Discard icings or reserve for another use. Separate cinnamon rolls; press each into 8-inch round. Spoon 2 tsp. pudding mixture onto center 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 mix. Drizzle with butter.
Bake 33 to 35 min. or until deep golden brown; cool slightly.
Mix powdered sugar and remaining apple cider until blended; drizzle over "donuts." Sprinkle with nuts.
Prepare using JELL-O Vanilla Flavor Instant Pudding; mix with 1 tsp. pumpkin pie spice before using as directed.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.