PEACH SWIRL BREAKFAST ROLLS
(Brenda McCaun)
1 can refrigerated crescent rolls
Peach jam or marmalade
1/4 cup chopped nuts - pecans or walnuts
2 heaping Tbsp. sour cream
1/4 cup flaked coconut
2 Tbsp. melted butter
1/4 tsp. cinnamon

Icing:

1 cup sifted powdered sugar
1 1/2 Tbsp. fresh peach puree

Spread one can of rolls out on lightly floured board and work them into a rectangle about 1/4 inch thick. (Do not separate rolls). Brush with melted butter. Spread on sour cream, then spread on jam or marmalade. Sprinkle with nuts and coconut. Sprinkle on a small amount of cinnamon. Roll up jelly roll fashion beginning with the long side of the dough. Cut into nine equal slices. Place swirls in buttered dish, cut side down. Dot lightly with butter, if desired. Bake at 450 degrees for 20 minutes. Ice with peach glaze, mix 1 cut sifted powdered sugar with 1 1/2 tablespoons fresh peach puree until smooth and drizzle over baked swirls. Top with any left over chopped pecans if desired.

Any pan will do - even a baking sheet bake according to your oven. Lower temperature if oven is hotter.