Poinsettia Coffee Cake

 

1

can (13.9 oz) Pillsbury® refrigerated orange sweet rolls

1/4

cup sweetened dried cranberries

• 1 Heat oven to 400°F. Grease cookie sheet. Remove dough and icing from can. Place 1 sweet roll in center of cookie sheet; press to 2 1/2 inches in diameter. Place remaining rolls around center roll, seams toward center; press each to 2 1/2 inches.
• 2 Pinch outside edge of each roll into a point. (Exaggerate points, as they tend to shrink into original shape during baking.)
• 3 Bake 11 to 14 minutes or until golden brown. Carefully spread with remaining icing; sprinkle with cranberries except on center roll. Cool 1 minute. With broad metal spatula, carefully loosen coffee cake from cookie sheet and slide onto serving plate.