Creamy Fruit And Nut Cinnamon Roll Cups Recipe

Ingredients

1/4

cup apricot preserves

2

tablespoons golden raisins

2

tablespoons sweetened dried cranberries

2

tablespoons finely chopped pecans

1/8

teaspoon ground nutmeg

1

                        can (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count)

4

oz (half of 8-oz package) cream cheese, cut in 8 cubes

Preparation

Heat oven to 375°F. Spray 8 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray. In medium bowl, mix preserves, golden raisins, dried cranberries, pecans and nutmeg until well blended.

Separate dough into 8 rolls; reserve icing. Place 1 roll, cinnamon side up, in each muffin cup; firmly press dough in bottom and up side of each cup. Spoon apricot mixture into each cup. Top each with cream cheese cube; press in lightly.

Bake 13 to 20 minutes or until golden brown. Remove rolls from pan.

In small microwavable bowl, microwave icing on High 10 seconds. Drizzle over warm rolls.