Coconut Cranberry Citrus Twists
Switch things up this year for your holiday breakfast or brunch and add these delicious Coconut Cranberry Citrus Twists to the menu! Rhodes takes the hard work out of it, all you're left to do is add the yummy filling, twist, bake, & go!
Ingredients
For the Twists
- 12 Rhodes™ Dinner Rolls or 8 Rhodes Texas™ Rolls thawed and risen
- 1/4 c. sugar
- 1/4 c. brown sugar
- 1/4 c. unsweetened coconut
- 1/2 c. dried cranberries
- Zest from two lemons
- 3 tablespoons butter melted
For the Icing
- 1 1/2 c. powdered sugar
- 1 tbsp. butter melted
- 2-3 tbsp. fresh lemon juice
Instructions
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Spray counter lightly with non-stick cooking spray. Combine rolls into a ball and roll into a 12x12-inch square. Cover with plastic wrap and let rest.
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In a bowl combine sugars, coconut, cranberries and lemon zest. Remove plastic wrap from dough and brush with half of the melted butter. Sprinkle one half of the dough with the sugar mixture. Press mixture gently into the dough with your fingers.
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Fold plain side of dough over the side with the sugar mixture. Dough will now measure 6x12-inches. Pinch edges to seal.
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Divide dough & cut into 12 one inch strips using a pizza cutter. Gently twist each strip 2 or 3 times. Place on a sprayed baking sheet and join ends together to make a twist (if some filling falls out while twisting, sprinkle over twists before baking).
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Brush each with remaining butter and cover with sprayed plastic wrap. Let rise 45-60 minutes.
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Remove wrap and bake at 350°F 15-20 minutes. Combine icing ingredients and drizzle or brush over rolls while still warm.
Recipe Notes
Adapted from Rhodes Bread