Your vote can help Sebastian cook become Pillsbury Bake-Off finalist

September 22, 2011, 2:52 am

Entries for the 45th Pillsbury Bake-Off — which will be held in Orlando in March 25-27, 2012 – are in and local baker Andrea Yacyk of Sebastian, FL, needs your vote to become a finalist and compete for the $1 million grand prize. The Pillsbury Bake-Off Contest is letting You Be the Judge!, allowing consumers a chance to choose who gets to go to the Bake-Off Contest finals. Visit for official rules and to vote for Andrea’s Key Lime Pie Cinnamon Rolls as it faces off against Marmalade Pinwheels with Orange Mascarpone entered by Rebecca Farias-Insco of  Barlett, IL. Voting closes at 12:59 EST Sept 29.


Key Lime Pie Cinnamon Rolls
Makes 5 rolls
Category: Breakfast & Brunches
Eligible Ingredients:
PillsburyGrands! Flaky Supreme Refrigerated Cinnamon Rolls with Icing 17.5 oz (5 ct)
HERSHEY’S Premier White Chips

Prep Time: 15 minutes
Start to Finish: 30 minutes

1 can Pillsbury Grands! Flaky Supreme refrigerated cinnamon rolls with icing
1/3 cup graham cracker crumbs
1 tablespoon grated lime peel
1/2 cup Hershey’s premier white baking chips
1 tablespoon key lime juice
1 key lime, sliced, if desired

Heat oven to 350°F. Line large cookie sheet with cooking parchment paper or lightly spray with Crisco Original No-Stick cooking spray.
Remove icing from can; set aside. Do not separate dough into rolls. Unroll cinnamon roll dough on waxed paper. Sprinkle dough evenly with 1/4 cup of the graham cracker crumbs, lime peel and baking chips; lightly press chips into dough. Reroll dough; using perforations, separate into 5 rolls. Place, cut side up, two inches apart on pan.
Bake 12 to 17 minutes or until golden brown. Cool 5 minutes.
Meanwhile, in small bowl, combine reserved icing and key lime juice; stir until well blended. Drizzle icing over warm rolls. Sprinkle tops with remaining graham cracker crumbs. Garnish with lime slices. Serve warm.


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