Andrea Yacyk of Sebastian and Maryann Rems of Windermere will compete for $1 million in the finals of the 45th Pillsbury Bake-Off March 25-27 at the Peabody Orlando Hotel.
Yacyk's recipe for Key Lime Pie Cinnamon Rolls and Rems' recipe for Cherry-Jalapeno-Cream Cheese Tartlets beat out tens of thousands of recipe entries to become two of the 100 finalists competing for the grand prize.
The finals are not open to the public. Here is Yacyk's recipe. Rems' recipe is not available at this time.
Andrea Yacyk's Key Lime Pie Cinnamon Rolls
Makes 5 rolls
1 can Pillsbury Grands! Flaky Supreme refrigerated cinnamon rolls with icing
1/3 cup graham cracker crumbs
1 tablespoon grated lime peel
1/2 cup Hershey's premier white baking chips
1 tablespoon key lime juice
1 key lime, sliced, if desired
1. Heat oven to 350F. Line large cookie sheet with cooking parchment paper or lightly spray with Crisco Original No-Stick cooking spray.
2. Remove icing from can; set aside. Do not separate dough into rolls. Unroll cinnamon roll dough on waxed paper. Sprinkle dough evenly with 1/4 cup of the graham cracker crumbs, lime peel and baking chips; lightly press chips into dough. Reroll dough; using perforations, separate into 5 rolls. Place, cut side up, two inches apart on pan.
3. Bake 12 to 17 minutes or until golden brown. Cool 5 minutes.
4. Meanwhile, in small bowl, combine reserved icing and key lime juice; stir until well blended. Drizzle icing over warm rolls. Sprinkle tops with remaining graham cracker crumbs. Garnish with lime slices. Serve warm.
Recipe note: From the contest category Breakfast & Brunches. The eligible ingredients are PillsburyGrands! Flaky Supreme Refrigerated Cinnamon Rolls with Icing 17.5 oz (5 count) and Hershey's Premier White Chips.Copyright © 2014, The Baltimore Sun