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: 50 mins
• Serves: 8-10

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

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.