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Crescent Lemon Honey Buns

Prep 15 min
Total 35 min
Ingredients 9
Servings 12

A little bit sweet, a little bit chewy, the easy spirals are made with crescent dinner rolls and a sweet-tart cream-cheese and coconut filling. MORE+ LESS-

Bake-Off® Contest 25, 1974

Pat Neaves

Kansas City, Missouri

Ingredients

package (3 oz) cream cheese, softened

1/4

cup sugar

1/4

cup coconut, if desired

tablespoon honey

teaspoon lemon juice

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

Glaze

1/2

cup powdered sugar

teaspoon butter or margarine, softened

tablespoon lemon juice

Steps

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1

Heat oven to 350°F. In small bowl, mix cream cheese, sugar, coconut, honey and lemon juice with wooden spoon until smooth. Grease cookie sheet.
2

Unroll dough unto work surface and separate into 2 large rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal. Spread cream cheese mixture on rectangle. Starting with 1 long side, roll up; press edge to seal. With serrated knife, cut into 12 slices. Place cut side down on cookie sheet.
3

Bake 15 to 20 minutes or until golden brown. In small bowl, mix glaze ingredients; spread on warm rolls. Cover and refrigerate any remaining rolls.

Expert Tips

Keep refrigerated crescent dinner rolls refrigerated until ready to use. If filled roll of dough is too soft when slicing, place in refrigerator about 15 minutes or until firm.
If you like coconut, add the amount specified to the cream cheese filling. Sprinkle additional coconut over the glaze.