Sunflower Coffee Cake

Serves: 6
Total Calories: 246


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

1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon butter, melted
4 to 5 tablespoons hot water


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 for 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

Nutritional Facts:

Serves: 6
Total Calories: 246
Calories from Fat: 42

This Sunflower Coffee Cake recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.

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