 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
These rich rolls are perfect for brunch when served with fresh fruit and just-perked coffee, notes Becky Bobier of South Sioux City, Nebraska. They start with convenient crescent rolls and get their special flavor from coconut and grated orange peel. Ingredients:
1 tube (8 ounces) refrigerated crescent rolls |
2 tablespoons butter, softened |
1/3 cup flaked coconut |
1/3 cup sugar |
1 tablespoon grated orange peel |
glaze: |
1/4 cup sugar |
1/4 cup sour cream |
2 tablespoons orange juice |
2 tablespoons butter |
Directions:
1. Separate crescent rolls; spread with butter. In a bowl, combine coconut, sugar and orange peel. Set aside 2 tablespoons for topping. Sprinkle remaining coconut mixture over butter.
2. Roll up and place, point side down, on a greased baking sheet. Bake at 375° for 16-18 minutes or until golden brown.
3. Meanwhile, combine glaze ingredients in a saucepan. Bring to a boil; boil for 3 minutes or until mixture is glossy. Cool slightly; pour over warm rolls. Sprinkle with reserved coconut mixture. Yield: 8 rolls.
|
|