I was in the mood to bake something this morning. I looked through the Pillsbury Breakfast & Brunch Made Easy, March/April 2011. I actually had all the ingredients for these. While my son was still sleeping I whipped them up. We ate them with scrambled eggs and sausage patties.
These buns are much smaller than the picture in the book, but they are so delicious! We loved them! The lemon flavor wasn't over bearing at all. We added the coconut which was great in them. I would definitely make these a lot.
Crescent Lemon Honey Buns
1 pkg (3 oz) cream cheese, softened
1/4 cup granulated sugar
1/4 cup flaked coconut, if desired
1 T honey
1 tsp lemon juice
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1/2 cup powdered sugar
1 tsp butter or margarine softened (I used a tablespoon. Came out great)
1 T lemon juice
1. Heat oven to 350 degrees. Grease cookie sheet with shortening or cooking spray. (I used a stone and it didn't stick)
2. In small bowl, mix cream cheese, sugar, coconut, honey and 1 tsp lemon juice with wooden spoon until smooth.
3. Unroll dough onto work surface and separate into 2 large rectangles. Overlap long sides to form 13x7 inch rectangle; firmly press edges and perforations to seal. Spread cream cheese mixture on rectangle. Starting with 1 long side, roll up; press edges to seal. With serrated knife, cut into 12 slices. Place cut side down on cookie sheet.
4. Bake 15-20 minutes, or until golden brown. In small bowl, mix powdered sugar, butter and lemon juice; spread on warm rolls. Cover and refrigerate any remaining rolls.