Heat oven to 350°F. Line large cookie sheet with Reynolds® Parchment Paper. In medium bowl, beat cream cheese, coconut, sugar, coconut extract and egg yolk with electric mixer on medium speed about 30 seconds or until well blended.
Separate dough into 5 rolls; reserve icing. Unroll each roll into a 20-inch strip, stretching if necessary; cut each strip in half. Place strips cinnamon side up, with sides touching, on cookie sheet to form 10-inch square.
Spoon cream cheese mixture crosswise down center of square in 3-inch wide strip. Fold ends of cinnamon roll strips over filling, pulling gently to overlap slightly in center; press gently. Sprinkle with almonds.
Bake 25 to 35 minutes or until top is deep golden brown. Cool on cookie sheet 10 minutes.
Meanwhile, in small microwavable bowl; microwave icing uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over warm braid. Serve warm or cool.