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Coconut Lime Blossoms

Heidi, from Rhodes Bake and Serve, makes Coconut Lime Blossoms

Coconut Lime Blossoms

18 Rhodes White Dinner Rolls, thawed

1/3 cup butter, melted

1/3 cup sugar

1/3 cup shredded, coconut

2 limes

1 cup powdered sugar

4 oz. cream cheese

Cut each roll in half. In a small bowl combine sugar, coconut and zest from the limes. Dip each roll half into the melted butter and then in the coconut mixture. Place 3 coated roll halves in each cup of a sprayed muffin tin. Cover lightly with plastic wrap and let rise until rolls are one and a half times their original size. Remove plastic wrap and bake at 350°F 15-20 minutes. Remove from oven and cool completely. Mix the powdered sugar with the juice from one lime. Place the cream cheese in a microwave-safe bowl and microwave for 10-15 seconds, or until the cream cheese is warm (not hot), soft and can be stirred smooth. Add the cream cheese to the lime glaze and beat until smooth and shiny. If needed add a few drops of water or a few teaspoons of powdered sugar to achieve a consistency like honey. Spread icing liberally over cooled blossoms.

 

 

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