Orange Coconut Breakfast Rolls

• 34-1 cup flaked coconut
• 1 (12 1/2 ounce) canrefrigerated cinnamon rolls with icing (8 rolls)
• 8 tablespoons orange marmalade
• 14 cup sliced almonds
• 12-1 teaspoon almond extract
• cooking spray

1. Heat oven to 400F (375F for dark pan).
2. Grease 9-inch round cake pan with cooking spray.
3. Place coconut in shallow dish.
4. Separate dough into 8 rolls; set icing aside.
5. Roll each cinnamon roll in coconut; press coconut onto all sides of roll to coat generously.
6. Place rolls, cinnamon topping sides up, in pan.
7. Make a well in each roll, using the back of a spoon.
8. Fill each well with 1 tablespoon marmalade; sprinkle with almonds.
9. Bake 15 to 20 minutes or until golden brown.
10. Cool 10 minutes.
11. Meanwhile, in small bowl, stir almond extract into icing.
12. Carefully spread icing on warm rolls.
13. Serve warm.

flaked coconut, cinnamon rolls, orange marmalade, almonds, almond, cooking spray

Taken from www.food.com/recipe/orange-coconut-breakfast-rolls-413456 (may not work)