Poinsettia Coffee Cake

Purchased orange sweet rolls bloom into a beautiful breakfast treat!

  • Prep Time 15 min
  • Total Time 30 min
  • Servings 8

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.

Expert Tips

This quick coffee cake can be shaped, covered and refrigerated up to 2 hours ahead of time. Bake as directed, allowing an extra 2 to 3 minutes to the bake time.

Well-drained chopped maraschino cherries can be used in place of the dried cranberries.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Roll
Calories
180
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
2g
2%
),
Cholesterol
0mg
0%;
Sodium
340mg
340%;
Total Carbohydrate
28g
28%
(Dietary Fiber
0g
0%
  Sugars
13g
13%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.