Servings: 16

Weight Watcher Smart Points: 5

Preparation Time: 70 Minutes

Cooking Time: 18 Minutes

Ready In: 88 Minutes

Ingredients

  • 3 tbsp melted butter
  • 1 8oz tube Pillsbury Crescent Roll Seamless Dough
  • 1 tbsp pink lemonade powdered drink mix
  • 1 tbsp reserved pink lemonade sugar mix from the buns
  • 1-3 tbsp milk
  • 1/2 c powdered sugar
  • 1/3 c strawberries, diced
  • 1/4 c sugar

Instructions

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

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