Coconut Orange Cobbler with Pineapple Caramel Sauce

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.  

Coconut Orange Cobbler with Pineapple Caramel Sauce

From: Jenn@eatcakefordinner

(Printable Recipe)

12 Rhodes Orange Rolls, thawed
1 c. coconut milk
1 packet orange cream cheese icing

Pineapple Caramel Sauce
1 (20 oz.) can pineapple chunks in juice
1/2 c. light brown sugar, packed
2 Tbl. unsalted butter
1 tsp. vanilla extract

For serving
vanilla ice cream
3/4 c. toasted coconut, opt.

Place frozen orange rolls in a 9x13-inch baking pan, cover, and allow to thaw in the refrigerator overnight or for at least 8-10 hours.  When thawed, cut each roll into 6 pieces and place in a greased 8x8-inch baking dish.  Combine coconut milk and one packet of the orange cream cheese icing that came with the rolls and whisk together until smooth.  Pour milk mixture over rolls.  Bake in a preheated 350 degree oven for 35 minutes, it will be puffed up and golden brown.  If it starts to brown too much, you can loosely tent with a piece of foil for the last 10 minutes of baking.  

Meanwhile, prepare the pineapple caramel sauce.  Drain canned pineapple and add the juice to a small saucepan.  You should have one cup of pineapple juice, but if it's slightly short, it's okay.  Stir in the brown sugar until combined.  Heat over medium heat and bring to a boil; boil for 10 minutes, stirring occasionally.  Remove from heat and stir in the butter and vanilla extract.  Stir until butter is melted and caramel is silky smooth.

To toast coconut: Spread coconut out in an even layer on a small cookie sheet.  Place in preheated 350 degree oven and cook until lightly browned, stirring once halfway through.  This should take around 5 minutes or so.  Watch it closely, because once it starts to brown, it darkens really fast.

Serve cobbler warm or at room temperature with vanilla ice cream, pineapple caramel sauce, the canned pineapple chunks and toasted coconut.   

Note: If you don't want to serve with pineapple chunks, you can always buy canned pineapple juice instead, without the chunks, and use that for the caramel sauce.  

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.

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