Orange-Coconut Breakfast Rolls

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teaspoon Crisco® Pure Canola Oil

3/4

to 1 cup flaked coconut

can (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with icing (8 rolls)

tablespoons sweet orange marmalade

1/4

cup sliced almonds

1/2

to 1 teaspoon pure almond extract

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1

Heat oven to 400°F (375°F for dark pan). Grease 9-inch round cake pan with canola oil or spray with Crisco® Original No-Stick Cooking Spray.
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.

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Nutrition Information

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.