Poinsettia Coffee Cake

Purchased orange sweet rolls bloom into a beautiful breakfast treat!

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Prep Time 15 min
Total Time 30 min
Servings 8

Ingredients

1: can (13.9 oz) Pillsbury® refrigerated orange sweet rolls

1/4: cup sweetened dried cranberries

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Directions

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

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.

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