Serves: 2
Yield: 2
Place one frozen roll on a microwave-safe plate. Microwave on high for 12 seconds. When cool, unroll one half of the roll then start rolling the dough from the unrolled end to form a matching spiral. When each spiral looks the same, pinch the dough between the two spirals to make a point at the bottom. Repeat with two more rolls. Microwave last roll on high for 12 seconds. When cool, cut off a piece for the stem. Arrange the 3 heart shaped rolls and the stem into a shamrock shape (use the leftover part of the last roll for additional shamrock stems). Bake at 350°F for 20-25 minutes. Glaze with cream cheese frosting and sprinkle with green sugar sprinkles.
This Cinnamon Shamrock recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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