- 1 [8-ounce / 227-g] box refrigerated crescent dinner rolls dough
- 3 ounces [85 g] softened cream cheese
- 1/4 cup [60 g] sugar
- 1/4 cup [60 mL] coconut flakes
- 1 tablespoon [15 mL] honey
- 1 teaspoon [5 mL] + 1 tablespoon [15 mL] freshly squeezed lemon juice
- 1/2 cup [125 mL] icing sugar
- 1 teaspoon [5 g] softened butter
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- Preheat oven to 350°F [180°C].
- Unroll crescent rolls dough; arrange into 2 large rectangles.
- Overlap long sides or rectangles to shape a 13 x 7-inch [33 x 18-cm] rectangle.
- Firmly press together edges and perpeforations to seal.
- Into a small bowl, combine softened cream cheese, sugar, coconut flakes, honey and 1 teaspoon [5 mL] lemon juice.
- Blend until smooth.
- Spread mixture over dough.
- Roll-up dough, starting at a longer side.
- Press edges to seal.
- Cut roll into 12 slices; arrange onto an ungreased cookie sheet.
- Bake into preheated oven for 15 to 20 minutes, until golden brown.
- Remove from heat; leave to cool.
- Into a clean small bowl, beat together remaining 1 tablespoon [15 mL] lemon juice, icing sugar and softened butter into a glaze.
- Drizzle glaze over still warm buns.
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