Saturday, May 12, 2012

Blueberry Coconut Rolls with Orange Glaze

I usually have Crescent Rolls in the frig, they are one of those accidental vegan things that are so yummy and so many uses. I saw a recipe for these rolls that used butter and really that's the only substitute I really made. These were so good a friend of mine said they tasted like something from a bakery. LOL -- try them, you'll be glad you did.

  • 1 can (8 oz) Pillsbury Crescent Roll
  • 2 tablespoons softened Earth Balance
  • 2 tablespoons brown sugar
  • 2 teaspoons flour
  • 1/3 cup fresh blueberries
  • 1/4 cup flaked coconut
  • 1/2 cup powdered sugar
  • 2 tablespoons orange juice

Preheat oven to 375 degrees F. Unroll crescent roll sheet onto counter top to 12″ x 8″. (This is the approximate measurements of the sheet unrolled).

Mix together Earth Balance, sugar and flour together with fork.

Spread this onto crescent sheet, stopping within 1/2″ from edges.

Add sprinkle on coconut and add blueberries.

Gently roll up sheet starting with the long side.

Using a serrated knife and a sawing motion, cut 12 slices.

Arrange on a large cookie sheet sprayed with cooking spray.

Bake for 15 to 20 minutes or until golden brown.

Cool for 5 minutes on the pan before removing to a wire rack.
Prepare orange glaze using powdered sugar and orange juice, I used 2 tablespoons but you can add more or less to your liking. Stir until fully mixed.

Drizzle over warm crescent ring. Serve immediately.


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