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Ingredients
- 1 tea. canola oil
- 3/4 to 1 cup flaked coconut
- 1 can (12/4 oz) Pillsbury refrigerated cinnamon rolls with icing (8 rolls)
- 1/2 cup orange marmalade
- 1/4 cup sliced almonds
- 1/2 to 1 tea. almond extract
Preparation
Step 1
Heat oven to 400 degrees (375 degrees for a dark pan). Grease a 9" round cake pan with 1 tea. canola oil or spray with cooking spray.
Place coconut in shallow dish. Set aside icing from cinnamon rolls. Separate dough into 8 rolls. Roll each cinnamon roll in coconut; press coconut onto all sides of the roll to coat generously. Place rolls, cinnamon topping sides up, in pan.
Using back of spoon, make a well in each roll. Fill each well with 1 Tbsp. marmalade; sprinkle with almonds.
Bake 15-20 minutes or until golden brown. Cool 10 minutes. Meanwhile, in small bowl, stir almond extr4act into reserved icing. Carefully spread icing on rolls. Serve warm.