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Orange Coconut Crescents

By: Becky Bobier

"'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."

Rate/Review | Read Reviews (3)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 (8 ounce) package refrigerated crescent rolls
2 tablespoons butter or margarine, 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 or margarine

Directions

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.