Orange-Coconut Breakfast Rolls

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.

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.