Orange-Coconut Breakfast Rolls


  • 1 teaspoon Crisco® Pure Canola Oil
  • 3/4 to 1 cup flaked coconut
  • 1 can (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with icing (8 rolls) 
  • 8 tablespoons sweet orange marmalade
  • 1/4 cup sliced almonds
  • 1/2 to 1 teaspoon pure almond extract


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.