Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside. Remove rolls from cans; set icing aside. Unroll each cinnamon roll into a strip. Lay 6 strips next to each other on a clean work surface. Pinch strips together at one end.
Have you heard of Italian Easter Bread? This is like that, but totally better. Why? Because... cinnamon rolls. You heard that right! Top braided canned cinnamon rolls with your dyed Easter eggs for a delicious Easter brunch or dessert recipe.
Servings and Ingredients
|2 (12.4-oz.) cans Hy-Vee refrigerated cinnamon rolls with icing, (8-ct.)|
|4 hard-boiled large eggs, colored and unpeeled|
|Nonpareils, for garnish|
Things To Grab
- Baking sheet
- Parchment paper
- Small microwave-safe bowl
Braid dough by crossing the 2 strips on the right over the 2 center strips. Then; cross the 2 strips on the left over the 2 center strips. Continue alternating to braid. Repeat braiding with 6 more strips. Place the two braids in a circle on the prepared baking sheet pinching ends together.
Place 4 colored hard-boiled eggs on the braided circle and loop 1 remaining strip around each egg to secure. Bake for 20 minutes or until lightly browned. Cool slightly.
Transfer icing from package to a microwave-safe bowl; microwave on HIGH for 15 seconds or until softened. Drizzle icing over braided rolls and sprinkle with nonpareils.
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 35mg
- Sodium: 260mg
- Total Carbohydrates: 18g
- Protein: 3g