Ingredients Jump to Instructions ↓

  1. 1 (8 ounce) package refrigerated crescent rolls

  2. 2 tablespoons butter or margarine, softened

  3. 1/3 cup flaked coconut

  4. 1/3 cup sugar

  5. 1 tablespoon grated orange peel GLAZE:

  6. 1/4 cup sugar

  7. 1/4 cup sour cream

  8. 2 tablespoons orange juice

  9. 2 tablespoons butter or margarine

Instructions Jump to Ingredients ↑

  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. Roll up and place, point side down, on a greased baking sheet. Bake at 375 degrees F for 16-18 minutes or until golden brown. 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. ');


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