Dessert: Lemon Cheesecake Coffee Cake

Enjoy this yummy coffee cake made with Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing – perfect to serve for warm breakfast.

This recipe includes fertility superfoods such as:

Cinnamon, Lemon

Health and fertility benefits of Lemon Cheesecake Coffee Cake

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 can (17.5 oz) Pillsbury™ Grands!™ Flaky Supreme refrigerated cinnamon rolls with icing
4 oz cream cheese (from 8-oz package)
1/3 cup sugar
1 teaspoon grated lemon peel
2 teaspoons sour cream
1 teaspoon lemon juice
1 teaspoon vanilla

Instructions

Heat oven to 350 °F. Spray 9-inch round cake pan with cooking spray. Separate dough into 5 rolls; set icing aside. Unroll 1 roll into long strip of dough; reroll loosely and place in center of pan.
Unroll second roll; loosely wrap around first roll, cinnamon side in, replacing any cinnamon that falls off. Repeat with remaining rolls, coiling dough in pan into spiral shape.
In small bowl, beat remaining ingredients except icing with electric mixer on medium speed until smooth. Spoon cream cheese mixture into decorating bag with tip or gallon-size resealable food-storage plastic bag with 1/2-inch hole cut in bottom corner. With tip or corner of bag about halfway down into rolls, pipe mixture between strips of dough, starting at center and working to edge of pan, using all of mixture.
Bake 25 to 35 minutes or until center is thoroughly baked and edges are deep golden brown. Cool 5 minutes. Meanwhile, remove cover from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
Drizzle icing over warm coffee cake. Cut into wedges; serve warm.

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