Petal Pull Aparts

You’re going to be happy that you dropped by today.

Really you are.

It’s very difficult to choose a recipe from Rhodes new fabulous Cookbook. Home Baked Family Favorites is jam packed full of scrumptious recipes & beautiful pictures. I finally  narrowed it down, and made PETAL PULL-APARTS. Trust me, they are darn good!

They will simply fly off the plate. Let me show you how easy these Petal Pull – Aparts are to create!

Grab your frozen bag of Rhodes Dinner Rolls.  Follow the back of the package for easy directions on thawing the rolls. They need to be thawed but still cold.

You will combine two rolls into one ball to form the center of the flower.  You will use 1 roll for each petal. My flower has 8 petals, because I used the Texas rolls. They are just a bit larger than the Dinner Rolls.  If you are using the Dinner Sized rolls for your petals, you will use 9 or 10 rolls.

Roll 2 rolls into one large ball and place it in the center of a large sprayed baking sheet, parchment lined sheet or silpat.  Shape the remaining rolls into petals and place around the center ball, allowing a bit of room for them to rise. Press the centers of each petal in with your finger.

Take some melted butter and brush the top of the flower.  Be a bit generous.

I also sprinkled my flower with turbinado sugar. This is optional, but it sweetens up the dough just a bit – prior to rising.

Cover your flower with plastic wrap.  It’s a good idea to Spray the side that faces the flower with a non stick spray. After all . . . it’s looking beautiful!

Let your flower rise until double, about one hour or so.

Take a nice clean lemon and zest it.  You only want the yellow of the lemon.  The white pith is bitter!

Mix your lemon zest with about 1/3 cup of sugar. I also grabbed a jar of jam from my freezer.

Just take a spoon and combine the sugar and the zest together.  You can use jam or pie filling, and any flavor your family likes. I’m using my homemade Raspberry Huckleberry jam.

Your flower should be looking gorgeous by now.  If it’s doubled in size . . . you’re ready to roll.

I should say PRESS!  Depress the center of each petal again with your finger.

Just like this.  For good measure . . . I brushed the flower again with more melted butter.

Grab your bowl of sugar & lemon zest and sprinkle it over the top of your flower.

In each depression:  Spoon in one or two teaspoons of jam or filling.  Don’t overfill, or you’ll end up with a mess!

Bake your Flower at 350 degrees for 15 to 20 minutes or until golden brown.

While your flower is baking:  Prepare the Glaze.

You will need:  powdered sugar, vanilla, melted butter and hot water or milk.

Hint: If it’s not quite the right consistency for you, simply add more powdered sugar or add a bit more water or milk.

I like to pour the glaze into a squeeze bottle.  It makes it really easy to apply it just where you want it.  You can also drizzle the glaze with a fork or spoon.

Once your flower is nice & golden, you’re ready to drizzle the glaze over the top.

Stand back and admire your Petal Pull-Apart.  It smells divine!

Grab one of those sweet petals fast . . . or you might not even get one!

Related Posts Plugin for WordPress, Blogger...
  • Katrina @ Warm Vanilla Sugar - January 19, 2012 - 10:53 am

    This sounds so yummy! And it’s so pretty too!ReplyCancel

  • Amberly Lambertsen - January 19, 2012 - 11:16 am

    This looks delicious! I’ll have to take it to dinner sometime!ReplyCancel

  • Lenette - January 19, 2012 - 11:18 am

    Beautiful tutorial! It looks so delish!ReplyCancel

  • Erin @ Texanerin Baking - January 19, 2012 - 12:27 pm

    Wow, that looks amazing! I wish we had frozen rolls like that in Germany. We don’t have rolls like that here, period. Oh well. Your creation is absolutely beautiful. I imagine they taste perfect. 🙂ReplyCancel

    • Jonna - January 19, 2012 - 12:41 pm

      Hi Erin,
      You could make the same thing, only use homemade bread or roll dough.
      It wouldn’t be as easy or convenient, but it would work just as well.
      Possibly you have another brand available to you there….in the freezer section.
      JonnaReplyCancel

  • Barbara @ Barbara Bakes - January 19, 2012 - 2:31 pm

    This looks fabulous! What a fun idea. Although I do feel a little sad for the person who doesn’t get any jam in the middle.ReplyCancel

    • Jonna - January 19, 2012 - 3:35 pm

      Me too!
      I don’t know what I was thinking.
      JonnaReplyCancel

  • Claire @ Claire K Creations - January 20, 2012 - 11:20 am

    How pretty! I can’t get frozen rolls in Australia but I’m sure I could use this idea for other doughs and even just for regular bread.ReplyCancel

  • colleen - January 20, 2012 - 1:31 pm

    I made these and they were so good! I alternated the petal with raspberry jam and lemon pie filling. They taste like the danish I get at the bakery. Thanks again!ReplyCancel

  • Brianna - January 21, 2012 - 7:54 am

    I want these ASAP
    they look perfectReplyCancel

  • Marcia - January 28, 2012 - 10:02 pm

    I have these rolls in my freezer right now. I can’t wait to try these! Thanks for the recipe!ReplyCancel

  • Gail - February 4, 2012 - 10:58 pm

    Do you have a recipe for the picture showing the cupcake with the pistachio frosting?ReplyCancel

  • lindsey - February 26, 2012 - 6:34 pm

    I made one of these this morning for my neighbor whose mother recently passed. She said it was the best thing she had eaten in a long long time. I make them a LOT for my own family — usually on Sundays when we have a bit more time. I usually take my dough balls out of the freezer the night before and let them thaw in the refrigerator, then let them proof for about an hour before proceeding with the recipe as written. Takes a bit of the time off of the preparation in the morning. Thanks for the great, easy recipe!ReplyCancel

  • Mark - March 22, 2012 - 2:14 pm

    Forget Germany or Australia, I can’t get them in New Jersey. I guess I will have to make dinner rolls myself. Anyone know a good recipe?ReplyCancel

  • Courtney - April 24, 2012 - 6:47 pm

    I just nade these and they look and smell wonderful! Only question- hoq did u get ur petals to stat as petals and not puff out all the jam while baking?ReplyCancel

    • Jonna - April 25, 2012 - 9:15 am

      Hi Courtney,
      After the flower rises to double, I made DEEP impressions in the petals where the jam goes. My jam was also quite
      thick in consistency as well.
      JonnaReplyCancel

  • Grannie Annie - August 31, 2012 - 9:14 am

    I love the squeezed bottle idea – filling it with frosting . What a grand idea!! thanks!ReplyCancel

  • Ruth H. - August 31, 2012 - 11:11 pm

    I’ll be tryin’ this REAL SOON!!! ;-DReplyCancel

  • Tempe - September 1, 2012 - 2:52 pm

    I made this today using orange marmalade instead of jam. It was omg fabulous! Thank you for sharing this recipe!ReplyCancel

  • Julie C - October 15, 2012 - 6:40 pm

    Yes, I’m thinking about that center needing a BIG dollup of jam/filling in it, too.; cream cheese would be lovely swirled with plum filling. Thanks for this delicious recipe.ReplyCancel

  • Lenor - May 10, 2014 - 6:41 pm

    Can you make these the night before or do you have to make them the same day? Can I leave them out over night? Just wondering if I should bake them now or in the morning before I serve them.ReplyCancel

    • Get Off Your Butt and BAKE - May 13, 2014 - 4:54 pm

      Hi Lenor,

      They can be baked the day before, however they are always best baked the day you want to serve them.
      Warm them slightly before serving, if you need to bake early.

      JonnaReplyCancel