Ingredients
1
can (17.5 oz) refrigerated Pillsbury™ Grands!™ Cinnamon Rolls with Original Icing (5 Count)
1/2
cup semisweet chocolate chips (from 12-oz package)
1/2
cup miniature marshmallows (from 10.5-oz package)
Preparation
Heat oven to 350°F. Line large cookie sheet with cooking parchment paper.
Separate dough into 5 rolls; set icing aside. Unroll 1 roll into long strip of dough; reroll loosely, and place in center of cookie sheet. Unroll second roll; loosely wrap around first roll, cinnamon side in. Replace any cinnamon that falls off. Repeat with remaining rolls, coiling dough into spiral shape.
Sprinkle chocolate chips on top and between coils in dough.
Bake 20 to 24 minutes or until dough is baked through in center and edges are deep golden brown. Remove from oven; top with marshmallows. Return to oven; bake 1 to 2 minutes longer or just until marshmallows are puffed. Cool 5 minutes.
Meanwhile, transfer icing to small microwavable bowl. Microwave uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle over warm cinnamon roll. Serve warm.
