Orange-Almond Breakfast Bake

Bake golden orange-almond twists easily when you get a jump start with refrigerated sweet rolls.

Melinda Moore
Albuquerque, NM
Bake-Off® Contest
 
Makes: 8 servings

Rolls
1 Eggland's Best egg
1/4 cup Yoplait® Original 99% Fat Free orange crème yogurt (from 6-oz container)
1 can (13.9 oz) Pillsbury® refrigerated orange flavor sweet rolls with icing (8 rolls)

Sauce

Icing from can of sweet rolls
2 tablespoons LAND O LAKES® Butter
1 tablespoon orange juice
1/2 teaspoon almond extract
1/4 cup SMUCKER'S® Sweet Orange Marmalade
1/4 cup Fisher® Chef's Naturals® Sliced Almonds

Heat oven to 400°F. Spray bottom only of 13x9-inch (3-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray. In small bowl, beat egg with fork or wire whisk; stir in yogurt until smooth. Unroll dough on cutting board. Set icing aside. Cut each strip in half crosswise. Dip each strip completely in egg mixture, then twist 2 or 3 times; place in baking dish. Bake 10 to 15 minutes or until golden brown. Meanwhile, in 1-quart saucepan, heat icing, butter, orange juice, almond extract and marmalade to boiling over medium heat. Reduce heat to medium-low; cook 2 to 3 minutes, stirring occasionally, until slightly thickened and shiny. Remove from heat; stir in almonds. Loosen rolls from baking dish with spatula. Drizzle with sauce; serve immediately. Bake 15 to 20 minutes.