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Pillsbury

Pillsbury Grands! Flaky Cinnabon Cinnamon Rolls

5 ct
$5.08 each($0.29 / oz)

In Dairy on the Back Wall

Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Make mornings special with Pillsbury Cinnamon Rolls

Highlights

  • Nutrition Facts

    5 servings per container

    Serving Size
    1.00 roll with icing
    • Amount Per Serving
      Calories
      360
    • % Daily Value*
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 530mg
      • 23%
    • Potassium
      • 210mg
      • 4%
    • Calcium
      • 0mg
      • 0%
    • Iron
      • 1.8mg
      • 10%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Enriched Flour Bleached (Wheat Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sugar, Soybean and Palm Oil, Dextrose, Hydrogenated Palm Oil, Wheat Starch. Contains 2% or Less of: Fractionated Palm Oil, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Sodium Aluminum Phosphate), High Fructose Corn Syrup, Modified Whey, Cinnamon, Corn Syrup Solids, Mono and Diglycerides, Salt, Vital Wheat Gluten, Potassium Chloride, Corn Starch, Sodium Alginate, Xanthan Gum, Sodium Stearoyl Lactylate, Sunflower Lecithin, Natural and Artificial Flavor, Preservatives (Potassium Sorbate, TBHQ, Citric Acid), Polysorbate 60, Yellow 5, Color Added, Red 40.

    Allergens and safety warnings

    Contains wheat and milk ingredients.,Do not freeze or microwave unbaked poppin fresh dough.

  • Directions: Heat oven to 350 degrees F (or 325 degrees F for nonstick cookie sheet). Grease cookie sheet. Place rolls 2 inches apart on cookie sheet. Bake 16 to 20 minutes or until dark golden brown and tops appear dry. Spread with icing. Keep dough refrigerated. Start Here: Peel in direction of arrow fully around the can. Press spoon against seam. Pop. For safe opening, point can ends away from you and others. Best if used by date on can end.

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