How to make it

  • Allow rolls to thaw enough that you can cut each one into 8 equal pieces to make 1-inch cubes.
  • Place half of the roll cubes in the bottom of a sprayed 9x9-inch baking pan.
  • Sprinkle with half of the coconut and half of the almonds.
  • Repeat with remaining toll cubes, coconut and almonds.
  • If any of the sticky glaze remains in the pan, scrap it out and place on top of roll cubes.
  • In a bowl, combine the remaining ingredients and mix well.
  • Pour mixture evenly over roll cubes.
  • Cover and refrigerate at least one hour.
  • Remove cover and bake at 350°F 50-60 minutes (cover with foil last 15 minutes of baking to prevent over browning).
  • Serve warm, drizzled with caramel topping, if desired.

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