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Tropical Breakfast Cupcakes

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By Pillsbury Kitchens
Updated Apr 25, 2021
Bake-Off® Contest 49, 2019
Ronna Farley
Rockville, Maryland
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These cute breakfast cupcakes get their tropical flavor from coconut, pineapple and Pillsbury™ Orange Rolls with Orange Icing. The best part? It only takes seven simple ingredients for this easy recipe to come together, including the finishing touch: a drizzle of icing with cherries on top!

More About This Recipe

  • When my family was on vacation years ago, we enjoyed a heavenly tropical dessert that had coconut, pineapple and macadamia nuts with a touch of orange. I thought that I could create a recipe to remind me of our favorite dessert! I decided I wanted to make a breakfast that looks like a dessert. My family absolutely loves these breakfast cupcakes. They are fun to eat and I will be making them again and again!

Tropical Breakfast Cupcakes

  • Prep Time 25 min
  • Total 55 min
  • Ingredients 7
  • Servings 8
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 400°F. Spray 8 regular-size muffin cups with cooking spray.
  • Step 
    2
    Sprinkle coconut in ungreased 10-inch nonstick skillet. Cook over medium heat 5 to 7 minutes, stirring frequently, or until light golden brown. Remove from heat. Reserve 3 tablespoons of the coconut in small bowl.
  • Step 
    3
    In large bowl, mix remaining coconut, the pineapple, egg and nuts.
  • Step 
    4
    Separate dough into 8 rolls. Cut each roll into 4 strips; cut each strip into 4 pieces. Place in resealable food-storage plastic bag; add flour. Seal bag; toss to coat dough pieces. Add dough pieces to pineapple mixture; mix gently. Spoon dough mixture evenly into muffin cups.
  • Step 
    5
    Bake 16 to 18 minutes or until golden brown. Cool in pan 10 minutes. Run knife around each cupcake to loosen. Remove from pan; place on cooling rack.
  • Step 
    6
    Cut each cherry in half. Spread icing from can evenly over warm cupcakes. Top each cupcake with cherry half; sprinkle with reserved coconut.

Nutrition

280 Calories
14g Total Fat
3g Protein
36g Total Carbohydrate
18g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
280
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
380mg
16%
Potassium
85mg
2%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
7%
Sugars
18g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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