Orange Coconut Crescent Ring Recipes

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ORANGE COCONUT CRESCENT RING



Orange Coconut Crescent Ring image

I found this Pillsbury card stuffed down into my recipe file today while looking for something else. It's from 1982, and our son drew pictures all over it. Wow, what a blast from the past! This must be really good.

Provided by Chef PotPie

Categories     Breads

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 8

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
3 ounces package cream cheese, softened
1/2 cup confectioners' sugar
2 -3 teaspoons orange juice

Steps:

  • 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.

Nutrition Facts : Calories 393.6, Fat 18.4, SaturatedFat 11.1, Cholesterol 60.4, Sodium 397, Carbohydrate 51.5, Fiber 3.1, Sugar 22.8, Protein 6.7

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