Together, coconut and lime form one of my favorite flavor combinations. When I had a coconut-lime cupcake last summer, I knew it was time to bring those great flavors to a Rhodes recipe. These Coconut-Lime Blossoms are incredibly quick and easy to make, and you'll be going back for seconds!

Thaw 18 Rhodes White Dinner Rolls. You can do this overnight, in your refrigerator, or use the quick method (I did). Place your dinner rolls in a zippered bag. Seal gently, leaving some of the zipper open. Microwave for ten seconds on one side, then flip the bag over and microwave for ten seconds on the other side. Set on the countertop for 10-15 minutes and they should be thawed through!

Stir together the sugar, coconut, and lime zest in a small, shallow bowl. Set aside. Melt the butter. Set aside. Cut each dinner roll in half. Set aside. Grease your muffin pan. You're ready to go!

Dip each roll half in butter, then roll in the coconut-lime mixture. Place three roll halves in each muffin cup until your muffin pan is full. If you have extra coconut-lime mixture, sprinkle it over the top of each blossom.

Cover with plastic wrap and allow to rise until about double in size. Preheat oven to 350F.

While the rolls are baking, make your glaze. Beat together the juice of one lime and the powdered sugar until it has the consistency of honey and is smooth. If it doesn't have that consistency, add a few drops of water or a few teaspoons of powdered sugar until the right consistency is achieved. Warm the cream cheese for about ten seconds in the microwave or until warm and soft, but not hot and melted. Add to the glaze mixture and beat until smooth and glossy.

When the rolls have cooled, spread or drizzle with the glaze and serve. Summery goodness in just a few minutes! Enjoy!

--Chef Whitney

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