Poinsettia Coffee Cake

Poinsettia Coffee Cake

Purchased orange sweet rolls bloom into a beautiful breakfast treat!

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

8

rolls

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.
Makes 8 rolls
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Roll)
  • Calories 180
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 2g),
  • Cholesterol 0mg;
  • Sodium 340mg;
  • Total Carbohydrate 28g
    • (Dietary Fiber 0g,
    • Sugars 13g),
  • Protein 2g;
Percent Daily Value*:
    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.