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Poinsettia Coffee Cake

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Poinsettia Coffee Cake
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  • Prep 15 min
  • Total 30 min
  • Ingredients 2
  • Servings 8
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Purchased orange sweet rolls bloom into a beautiful breakfast treat!
Updated May 6, 2021

Ingredients

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    Well-drained chopped maraschino cherries can be used in place of the dried cranberries.

Nutrition Information

180 Calories, 7g Total Fat, 2g Protein, 28g Total Carbohydrate, 13g Sugars

Nutrition Facts

Serving Size: 1 Roll
Calories
180
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
1 1/2g
8%
Trans Fat
2g
Cholesterol
0mg
0%
Sodium
340mg
14%
Potassium
0mg
0%
Total Carbohydrate
28g
9%
Dietary Fiber
0g
0%
Sugars
13g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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