Coconut Orange Cinnamon Rolls with Almonds

1 Tb softened butter

1 cup shredded, sweetened coconut flakes

1 tube of Pillsbury cinnamon rolls with icing (8 count)

8 Tb. orange marmalade

1/4 cup sliced almonds, toasted

1 tsp. almond extract

Preheat oven to 400 degrees. Grease a 9 inch cake pan with the tablespoon of butter. Seperate cinnamon rolls into 8 rolls. Put the icing in a small bowl and add the almond extract to it, stirring to combine and set aside. Place shredded coconut in a shallow dish. Press each cinnamon roll into the coconut, coating it on each side. Place cinnamon rolls in the greased pan. Using your thumb or the back of a spoon, make a well in each roll and place a tablespoon of orange marmalade into each well. Sprinkle almonds over the rolls. Bake for 15 minutes. Remove from oven and top with icing. Allow to cool.