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Sweet Easter Treats

Pillsbury Classics

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Overnight Cinnamon Roll French Toast Casserole

The aroma of this morning breakfast idea is guaranteed to raise those sleepy heads! Bake the cinnamon rolls the night before so that in the morning, all you need to do is bake it and bring it to the table.


1can (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count)

4 eggs

¾ cup half-and-half

¼ cup light or dark corn syrup

2 teaspoons vanilla

4 tablespoons butter


1. Bake and ice cinnamon rolls as directed on can.

2. Meanwhile, spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, beat eggs, half-and-half, corn syrup and vanilla.

3. With serrated knife, cut each baked cinnamon roll from top to bottom into 3 pieces, each with some icing. Arrange roll pieces in baking dish at a slight angle to fill dish and centers of rolls are exposed slightly.

4. Pour egg mixture over rolls. Cover dish tightly with plastic wrap. Refrigerate at least 8 hours or overnight.

5. To serve, heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and golden brown. If toast puffs up too high during baking, pierce with sharp knife so toast falls. Cool 2 to 4 minutes before serving. Top each serving with small pat of butter.

Easter Bunny Cookies

This Easter treat your guests with these bunny cookies that are made using Pillsbury™ Sugar Cookie Dough - a creative holiday dessert.


1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

¾ cup all-purpose flour

28 round chewy caramels in milk chocolate (from 12-oz bag), unwrapped

1 cup creamy white ready-to-spread frosting

2 ½ cups flaked coconut

1 teaspoon miniature semisweet chocolate chips

12 large marshmallows

Heart-shaped candy sprinkles

28 pastel-colored miniature marshmallows (from 10-oz bag)


1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended; dough will be stiff. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) For each rounded tablespoonful of dough, place 1 caramel in center, forming dough into ball around caramel. Place 1 inch apart on ungreased cookie sheets.

2. Bake 12 to 16 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

3. In microwavable bowl, microwave frosting uncovered on High about 10 seconds or until of dipping consistency. Dip each cookie ball into frosting. Sprinkle with coconut; place on cooking parchment paper.

4. To make bunnies: Pipe small dollop frosting onto miniature chocolate chips for eyes and heart-shaped sprinkle for mouth; press into coconut. Cut large marshmallows in half crosswise; cut each in half again for bunny ears. Dip one end of each bunny ear into frosting; place ears on sides of head. Pipe small dollop of frosting on pink miniature marshmallows for tail.