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Categories:Viewed: 4 - Published at: 3 years ago
Ingredients
- 1/2 cup sugar
- 1/2 cup coconut
- 2 -3 tablespoons freshly grated orange peel
- 2 (8 ounce) cans pillsbury refrigerated crescent dinner rolls
- 1/3 cup butter, melted
- GLAZE
- 3 ounces package cream cheese, softened
- 1/2 cup confectioners' sugar
- 2 -3 teaspoons orange juice
Method
- Heat oven to 350*. Generously grease 12-cup fluted bundt pan.
- Combine sugar, coconut and orange peel.
- Remove dough from can in rolled sections; do not unroll. Cur each section into 4 slices. Dip both sides of each slice in butter, then in coconut mixture.
- Stand slices on edge, slightly overlapping, around prepared pan. Sprinkle over any remaining sugar mixture; drizzle with any remaining butter.
- Bake for 28-32 minutes or until deep golden brown. Cool in pan 1 minute; turn onto serving plate. Cool slightly. Blend glaze ingredients until smooth. Spoon over ring. refrigerate leftovers.
