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Orange Coconut Crescents

Orange Coconut Crescents

"'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."
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30 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  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.
  2. 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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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...

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...

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 gl...

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