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Orange-Coconut Breakfast Rolls

Name: Orange-Coconut Breakfast Rolls
Prep time: 10 min
Total time: 40 min
Yield: 8
Ingredients: 3/4 to 1 cup (175 mL to 250 mL) flaked coconut; 1 can (8 count) Pillsbury™ refrigerated cinnamon rolls with icing; 8 tablespoons (8 x 15 mL) sweet orange marmalade; 1/4 cup (50 mL) sliced almonds; 1/2 to 1 teaspoon (2 to 5 mL) pure almond extract

Prep 10 min
Total 40 min
Servings 8

Add a few sweet ingredients to Pillsbury® refrigerated cinnamon rolls to make these quick breakfast rolls that are ready to bake in just 10 minutes.

November 18, 2016

Ingredients

3/4 to 1 cup (175 mL to 250 mL) flaked coconut
1 can (8 count) Pillsbury™ refrigerated cinnamon rolls with icing
8 tablespoons (8 x 15 mL) sweet orange marmalade
1/4 cup (50 mL) sliced almonds
1/2 to 1 teaspoon (2 to 5 mL) pure almond extract

Steps

1

Heat oven to 400°F (375°F for dark or nonstick pan). Grease or spray 9-inch round cake pan.
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.