Orange-Coconut Breakfast Rolls

Prep 10 min
Total 40 min
Servings 8

Pinterest

1
Print

4
Save

0
Email

0

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. ...MORE + LESS -

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

Hide Images

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.