Breakfast Breads with a Fruit Kick

 

 

I've really been into making some fun bread-based breakfasts lately. I've got to cut it out though because I am not losing the weight I gained for Christmas.

Anyway, let me share two fun and fruity breakfast ideas with you. The first is a lemon pull-apart recipe. The second is a super simply recipe using canned refrigerated crescent rolls and...FRUIT ROLL-UPS! Who knew, right? It was such a cool and unusual idea that I had to try it, and do you know what? It was delicious!

I hope you like them.

Lemon Pull-Aparts

Ingredients:

12 Rhodes Dinner Rolls, thawed but still cold.
Zest from 2 whole lemons
1/2 cup sugar
1/4 cup butter, melted

Citrus Glaze:

1 cup powdered sugar
1 tablespoon butter, melted
2 tablespoons fresh lemon juice

Directions:

Mix lemon zest with sugar. Cut rolls in half and place in a 12-inch sprayed deep dish pizza pan or a 9x13-inch sprayed baking pan. Drizzle 1/4 cup melted butter over rolls. Sprinkle with lemon zest/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking. Cover with sprayed plastic wrap. Let rise until doubled in size. Remove wrap. Sprinkle on remaining lemon/sugar mixture. Bake at 350 degrees F. for 20-25 minutes. Remove immediately from pan and place on cooling rack. Combine glaze ingredients and mix well. Drizzle over pull-aparts.

Source: Rhodes bread website. You can find the recipe here.

Notes: My husband preferred these warm, and I preferred these after they had cooled completely. Go figure. Try it out and see which way you like them best!

Strawberry Breakfast Crescents

Ingredients:

1 (8-oz) can Pillsbury Refrigerated Crescent Dinner Rolls
4 rolls Betty Crocker Fruit RollUps Strawberry Fruit Snack
2/3 cup powdered sugar
1/4 teaspoon vanilla
2-3 teaspoons milk

Directions:

Heat oven to 350 degrees F. Spray cookie sheet with cooking spray. Unroll dough. Separate into 8 triangles.

Unroll fruit snack rolls; cut each diagonally into 2 triangles. Place each fruit roll triangle on 1 dough triangle (fold or tuck each fruit roll so all is on dough). Roll up each dough triangle, starting with shortest side of triangle and rolling to opposite point; place point side down on sprayed cookie sheet. Curve into crescent shape.

Bake at 350 degrees F. for 12 to 15 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet. Meanwhile, in a small bowl, mix powdered sugar, vanilla, and enough milk until smooth and desired drizzling consistency.

Drizzle glaze evenly over warm rolls. Serve warm.

Nutrition information: Makes 1 servings (serving size is 1 roll). 160 calories, 5 g fat, 0 mg cholesterol, 370 mg sodium, 29 g carbohydrate, 0 g fiber, 18 g sugar, 2 g protein.

Source: I found this on the Pillsbury website. You can find the original recipe here.