Blooming Sweet Rolls Recipe

5 2
Blooming Sweet Rolls Recipe
Blooming Sweet Rolls Recipe photo by Taste of Home
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Blooming Sweet Rolls Recipe

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5 2
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You don't need a green thumb to cultivate this treat. Kids will have fun arranging prepared dough into a flower and decorating it with jelly and glaze.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 15 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 15 min.

Ingredients

  • 10 frozen bread dough dinner rolls, thawed
  • 3-1/2 teaspoons currant jelly, divided
  • 1 teaspoon mint jelly, divided
  • 1 cup confectioners' sugar
  • 1 tablespoon milk
  • 1-1/2 teaspoons butter, melted
  • 1/8 teaspoon almond extract

Directions

Place on roll in the center of a greased baking sheet. Shape six rolls into ovals; place around center roll, forming a flower. For stem, roll one of the remaining rolls into a 5-in. rope; place rope touching the flower. Shape remaining rolls into leaves; arrange on each side of stem. Cover and let rise in a warm place until doubled, about 30 minutes.
With the end of a wood spoon handle, make an indentation in the center of each petal and flower center; fill with about 1/4 teaspoon currant jelly. Make an indentation in the center of each leaf; fill with about 1/4 teaspoon mint jelly.
Bake at 350° for 15-20 minutes or until golden brown. Carefully remove from pan to a wire rack. Fill indentations with remaining jelly. In a small bowl, whisk the confectioners' sugar, milk, butter and extract; drizzle over warm sweet rolls. Yield: 10 servings.
Originally published as Blooming Sweet Rolls in Quick Cooking May/June 2003, p56

Nutritional Facts

1 each: 158 calories, 2g fat (0 saturated fat), 2mg cholesterol, 204mg sodium, 32g carbohydrate (14g sugars, 1g fiber), 4g protein.

  • 10 frozen bread dough dinner rolls, thawed
  • 3-1/2 teaspoons currant jelly, divided
  • 1 teaspoon mint jelly, divided
  • 1 cup confectioners' sugar
  • 1 tablespoon milk
  • 1-1/2 teaspoons butter, melted
  • 1/8 teaspoon almond extract
  1. Place on roll in the center of a greased baking sheet. Shape six rolls into ovals; place around center roll, forming a flower. For stem, roll one of the remaining rolls into a 5-in. rope; place rope touching the flower. Shape remaining rolls into leaves; arrange on each side of stem. Cover and let rise in a warm place until doubled, about 30 minutes.
  2. With the end of a wood spoon handle, make an indentation in the center of each petal and flower center; fill with about 1/4 teaspoon currant jelly. Make an indentation in the center of each leaf; fill with about 1/4 teaspoon mint jelly.
  3. Bake at 350° for 15-20 minutes or until golden brown. Carefully remove from pan to a wire rack. Fill indentations with remaining jelly. In a small bowl, whisk the confectioners' sugar, milk, butter and extract; drizzle over warm sweet rolls. Yield: 10 servings.
Originally published as Blooming Sweet Rolls in Quick Cooking May/June 2003, p56

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