Strawberry Lemonade Mini Morning Buns

Strawberry Lemonade Mini Morning Buns takes roughly 1 hour and 28 minutes from beginning to end. For 29 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. This recipe serves 16. One portion of this dish contains about 1g of protein, 5g of fat, and a total of 104 calories. This recipe from Stephs Bite by Bite requires sugar, crescent roll dough, lemonade drink mix, and lemonade mix. 15 people were impressed by this recipe. It is perfect for Mother's Day. Taking all factors into account, this recipe earns a spoonacular score of 1%, which is improvable. Try No Bake Strawberry Lemonade Mini Cheesecakes, Morning Buns, and Starbucks Morning Buns (Copycat) for similar recipes.

Servings: 16

Preparation duration: 70 minutes

Cooking duration: 18 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium bowl, mix the strawberries, sugar, and pink lemonade mix. Let the strawberries sit in the fridge for an hour to macerate. Preheat oven to 350 degrees F. Spray a 16 tins of a mini muffin baking sheet with cooking spray. Roll out crescent dough with a rolling pin, just a few times to even out the dough. In a small bowl, mix together the sugar and pink lemonade mix, reserving 1 tbsp of this for the icing. Brush the dough with the melted butter. Sprinkle the pink lemonade sugar mix over the dough and then, down the center of the dough [longways] make a line of your strawberries. Starting at the end closest to you, roll the dough in to a log. Cut the dough in half, to make two logs, then cut each log in to 8 equal pieces. Place mini buns in the muffin tins. Bake for 16-18 minutes or until rolls are golden brown. Remove from oven and let cool for a minute before removing buns from baking sheet. Mix together all the reserved pink lemonade sugar mix and powdered sugar. Then, add milk a tablespoons at a time until you get a desired icing consistency. Drizzle over buns.

 

Step by step:

1. In a medium bowl, mix the strawberries, sugar, and pink lemonade mix.

2. Let the strawberries sit in the fridge for an hour to macerate. Preheat oven to 350 degrees F. Spray a 16 tins of a mini muffin baking sheet with cooking spray.

3. Roll out crescent dough with a rolling pin, just a few times to even out the dough. In a small bowl, mix together the sugar and pink lemonade mix, reserving 1 tbsp of this for the icing.

4. Brush the dough with the melted butter. Sprinkle the pink lemonade sugar mix over the dough and then, down the center of the dough [longways] make a line of your strawberries. Starting at the end closest to you, roll the dough in to a log.

5. Cut the dough in half, to make two logs, then cut each log in to 8 equal pieces.

6. Place mini buns in the muffin tins.

7. Bake for 16-18 minutes or until rolls are golden brown.

8. Remove from oven and let cool for a minute before removing buns from baking sheet.

9. Mix together all the reserved pink lemonade sugar mix and powdered sugar. Then, add milk a tablespoons at a time until you get a desired icing consistency.

10. Drizzle over buns.

Nutrition Information:

covered percent of daily need