Sunflower Coffee Cake

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Brighten any buffet with this summer flower that's a treat to eat.

Skill: Beginning

Prep Time: 15

Bake Time: 15-20

Servings: 6

Ingredients:

6 Rhodes Texas™ Rolls, thawed but still cold
butter flavored, non-stick cooking spray
1 lemon peel, grated
3 tablespoons sugar
2 tablespoons raspberry or
apricot jam

Glaze:
1/2 cup powdered sugar
1/2 teaspoon vanilla
1 tablespoon butter, melted
4-5 tablespoons hot water

Directions:

Cut one roll in half and place in center of a baking sheet sprayed with non-stick cooking spray. Divide remaining half roll in 6 or 7 pieces and roll into balls. Place around center roll. Cut 5 other rolls in half and arrange petals around flower center allowing room for them to rise. Spray with butter-flavored non-stick cooking spray. Cover with plastic wrap.

Let rise until double, or about one hour. Remove wrap. Mix lemon peel with sugar and sprinkle over flower. With finger, depress center of each petal and spoon 1 teaspoon of jam into it. Bake at 350°F 15-20 minutes or until golden brown. Remove from pan while still warm and pour glaze over the sunflower.


Glaze: Mix powdered sugar, vanilla, butter and water