Crescent Lemon Honey Buns

I made these for Easter. They are from a Pillsbury recipe magazine I saw in the grocery checkout aisle. They are AMAZING.



Crescent Lemon Honey Buns

Makes 12 rolls

A perfect blend of tart lemon flavor and the
sweetness of honey and sugar!

3 oz. pkg. cream cheese, softened
1/4 c. sugar
1/4 c. coconut, if desired
1 Tbsp. honey
1 t. lemon juice
8 oz. can refrigerated crescent dinner rolls


Preheat oven to 350 degrees.

In small bowl combine cream cheese, sugar,
coconut, honey and the 1 teaspoon of lemon
juice until smooth.

Separate crescent dough into 2 large
rectangles. Overlap long sides to form 13"
x 7" rectangle; firmly press edges and per-
forations to seal. Spread with cream cheese
mixture.

Starting at longer side, roll up; press edges to
seal. Cut into 12 slices. Bake on ungreased
cookie sheet 15 to 20 minutes until golden
brown.

In small bowl, combine glaze ingredients;
spread over warm rolls.

Refrigerate any leftovers.


For the glaze I made my own: 1tbsp honey, a splash of milk, and powdered sugar til you have enough.

mmmmmm check out the pics!!

ingredients


rectangle


filling








slices




done


iced