ORANGE-COCONUT BREAKFAST ROLLS

By cecelia26_

Ingredients

• 1 teaspoon Canola Oil or cooking spray
• 3/4 to 1 cup flaked coconut
• 1 can (12.4 ounce) Pillsbury refrigerated cinnamon rolls with icing (8 rolls)
• 8 tablespoons Orange Marmalade
• 1/4 cup sliced almonds or chopped pecans
• 1/8 to 1/4 teaspoon almond extract

Details

Adapted from pillsbury.com

Preparation

Step 1

Preheat oven to 375 degrees. Grease 9" round cake pan with canola oil or spray with no-stick cooking spray. Place coconut in shallow dish. Separate dough into 8 rolls; set icing aside. Roll each cinnamon roll in coconut; press coconut onto all sides of roll to coat generously. Place rolls, cinnamon topping sides up, in pan. Make well in each roll, using back of spoon. Fill each well with 1 tablespoon marmalade; sprinkle with nuts. Bake 15 to 20 minutes or until golden brown. Cool 10 minutes. Meanwhile, In small bowl, stir almond extract into icing. Carefully spread icing on warm rolls. Serve warm.