While we were all getting anxious waiting for Sunday Football to start, the boys and I started raiding the refrigerator and the pantry. It turns out, we needed a good, thorough grocery shopping, but there was one can of Immaculate’s Cranberry Orange Sweet Rolls in the fridge. We were in the mood for experimenting, so I pulled out a bag of unsweetened shredded coconut, and some slivered almonds. Wow — these are delicious, beautiful, and so darn easy.
1 can of Immaculate’s Orange Cranberry Sweet Rolls
Some shredded coconut.
Some slivered almonds.
Preheat the oven to 350 and open the can of rolls (carefully! contents under pressure). Set aside the icing. Put the coconut on a small plate and cover each roll (including the sides) in coconut. Place on a cookie sheet and bake as directed (keeping a close eye since everyone’s oven is different). While the rolls are baking, put the icing into a small bowl and lay out the almonds on a small plate.
When they are done, remove the rolls and let them cool for a bit. Then, with a knife, spread a thin layer of icing evenly across the top of the roll. Turn it over into the almond dish, set on a plate, and repeat. Within 20 minutes, I had these beautiful creations and had to take pictures very quickly before they disappeared!