Sunrise Coffeecake
1 (8 ounce) can refrigerated crescent dinner rolls
1/4 cup orange marmalade
1/2 cup sifted confectioners' sugar
2 teaspoons milk
1/4 teaspoon vanilla extract
Unroll crescent roll dough and separate into triangles. Spread with marmalade and roll up each triangle, starting at shortest side. In greased 8-inch round baking pan, arrange rolled triangles, point-side-down, in a spoke fashion. Bake at 350 degrees F for 20 minutes or until golden brown. Immediately invert onto rack and place right-side-up on serving plate. Mix together confectioners' sugar, milk and vanilla extract until smooth; drizzle over warm coffeecake. Serve warm.
1 (8 ounce) can refrigerated crescent dinner rolls
1/4 cup orange marmalade
1/2 cup sifted confectioners' sugar
2 teaspoons milk
1/4 teaspoon vanilla extract
Unroll crescent roll dough and separate into triangles. Spread with marmalade and roll up each triangle, starting at shortest side. In greased 8-inch round baking pan, arrange rolled triangles, point-side-down, in a spoke fashion. Bake at 350 degrees F for 20 minutes or until golden brown. Immediately invert onto rack and place right-side-up on serving plate. Mix together confectioners' sugar, milk and vanilla extract until smooth; drizzle over warm coffeecake. Serve warm.
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