Orange Coconut Crescent Ring

“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.”
READY IN:
50mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 12 cup sugar
  • 12 cup coconut
  • 2 -3 tablespoons freshly grated orange peel
  • 2 (8 ounce) canspillsbury refrigerated crescent dinner rolls
  • 13 cup butter, melted
  • GLAZE
  • 3 ounces package cream cheese, softened
  • 12 cup confectioners' sugar
  • 2 -3 teaspoons orange juice

Directions

  1. Heat oven to 350*. Generously grease 12-cup fluted bundt pan.
  2. Combine sugar, coconut and orange peel.
  3. 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.
  4. Stand slices on edge, slightly overlapping, around prepared pan. Sprinkle over any remaining sugar mixture; drizzle with any remaining butter.
  5. 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.

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