Today, I'm sharing something soooooo yummy with you. I am so happy with how this recipe turned out and it's one of my favorite recipes using Rhodes Orange Rolls. I enjoyed my first serving for breakfast this morning and I'm eating my second serving right now as I type this. You guys, this is SO GOOD. I even turned down Tres Leches Cake with whipped cream and strawberries for this. That says it all :)
The orange rolls are soft and chewy, the ice cream is smooth and creamy and oh, the pineapple caramel sauce . . . it's rich and silky and really tastes like pineapple caramel. You might just want to drink it.
I know you will love this recipe and I can't wait for you all to try it. Despite all the sweet stuff going on, it's not overly sweet. It's just right.
Let me show you how easy this is to make . . .
Take 12 thawed Rhodes Orange Rolls and cut each roll into 6 pieces. Place into a greased 8x8-inch pan.
Next, whisk together coconut milk and one packet of the orange cream cheese frosting that came with the rolls.
Pour over orange rolls and bake in preheated oven.
Meanwhile, make the Pineapple Caramel Sauce. Combine pineapple juice and brown sugar in a small saucepan. Heat over medium heat and bring to a boil. Boil for 10 minutes, then remove from heat and stir in the butter and vanilla extract. Stir until butter is melted and caramel is silky smooth.
Remove cobbler from oven. It will be puffed up and golden brown.
Serve with vanilla ice cream, pineapple caramel sauce, pineapple chunks and toasted coconut. mmm . . . mmm . . . good.
I am sharing this amazing RECIPE over at RHODES BLOG today. Click HERE to get this incredible RECIPE.
This post was sponsored by Rhodes Bread. All opinions expressed herein are my own and I have always been a fan of Rhodes Rolls. Thanks for allowing me to work with the brands that I love.