Orange Coconut Crescent Ring

READY IN: 50mins
Recipe by Chef PotPie

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.

Top Review by Shawna Landers

I made these for my co-workers. This was an easy recipe and went over very well. The orange and coconut are a lovely combination. Thanks MADE FOR ZWT4 for the DAFFY DAFFODILS

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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