Orange-Coconut Breakfast Rolls

Orange-Coconut Breakfast Rolls
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  1. 1 teaspoon Crisco® Pure Canola Oil
  2. 3/4 to 1 cups flaked coconut
  3. 1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing (8 rolls)
  4. 8 tablespoons Smucker's® Sweet Orange Marmalade
  5. 1/4 cup Fisher® Chef’s Naturals® Natural Sliced Almonds
  6. 1/2 to 1 tsp. almond extract
  1. Heat oven to 400°F (or 375°F for dark pan). Grease 9-inch round cake pan with canola oil or spray with Crisco® Original No-Stick Cooking Spray.
  2. 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.
  3. Make well in each roll, using back of spoon. Fill each well with 1 tablespoon marmalade; sprinkle with almonds.
  4. 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.