18 Rhodes™ White Dinner Rolls, thawed
1/3 cup butter, melted
1/3 cup sugar
1/3 cup shredded, coconut
2 limes
1 cup confectioners' sugar
1/2 (8 oz.) pkg. cream cheese

Cut each roll in half. In a small bowl combine sugar, coconut and zest from the limes. Dip each roll half into the melted butter and then in the coconut mixture. Place 3 coated roll halves in each cup of a sprayed muffin tin. Cover lightly with Saran or plastic wrap and let rise until rolls are one and a half times their original size.

Remove plastic wrap and bake at 350°F for 15 to 20 minutes. Remove from oven and cool completely.

Mix the confectioners' sugar with the juice from one lime. Place the cream cheese in a microwave-safe bowl and microwave for 10 to 15 seconds, or until the cream cheese is warm (not hot), soft and can be stirred smooth. Add the cream cheese to the lime glaze and beat until smooth and shiny. If needed add a few drops of water or a few teaspoons of confectioners' sugar to achieve a consistency like honey. Spread icing liberally over cooled blossoms.

Submitted by: Rhodes Bake N Serv