Reviewed: Apr. 24, 2011

These were pretty good, but I made some slight changes. I used half as much sugar and the zest of a whole orange in the coconut-orange filling. I used pretty much the same ingredients for the glaze; one packet of sweetener, 2 TBsps. orange juice concentrate, 1/3 cup -ish(maybe a bit more) of sour cream and 2 TBsps. of margarine. I put all the coconut-orange mixture in the crescents, and just drizzled glaze on top. Nothing spectacular, but since I had he ingredients it was easy to make and was a good sweet addition to our traditional breakfast.

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Dec. 26, 2010

I made these rolls for Christmas brunch and the tasted delicious! I made the rolls and glaze as written, but found it made way too much glaze. I felt that a little bit of the glaze went a long way...otherwise it was too rich. One thing I am going to do next time is add sliced almonds to the topping...after I brush the glaze on the rolls, I'll sprinkles some sliced almonds on the top and then some of the reseved coconut mixture. I think that will be a nice addition to this yummy recipe.

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Reviewer:

BANSREEPARIKH

Cooking Level: Expert

Home Town: La Mirada, California, USA

Living In: Chino Hills, California, USA

Reviewed: Jan. 10, 2008

These were great. I made them for Christmas morning and my husband and daughter loved them (I did too). Usually we have guests on Christmas and other holidays and I make cinnamon rolls or orange rolls (from scratch - I mean the way my grandma use to make them - starting with yeast!). But this year since it was just the 3 of us, I wanted something that took less time... and these were the ticket! I was a little leery about the sour cream in the topping mix, but that was great too! I will make these again!

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