Orange-Coconut Breakfast Rolls

By á-47

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.