Orange-Almond Breakfast Bake

1. 1

   Heat oven to 400F

2. 2

   Spray bottom only of 13x9-inch (3-quart) glass baking dish with non-stick cooking spray.

3. 3

   In small bowl, beat egg with fork or wire whisk; stir in yogurt until smooth.

4. 4

   Unroll dough on cutting board.

5. 5

   Set icing aside.

6. 6

   Cut each strip in half crosswise.

7. 7

   Dip each strip completely in egg mixture, then twist 2 or 3 times; place in baking dish.

8. 8

   Bake 10 to 15 minutes or until golden brown.

9. 9

   Meanwhile, in 1-quart saucepan, heat icing, butter, orange juice, almond extract and marmalade to boiling over medium heat.

10. 10

    Reduce heat to medium-low; cook 2 to 3 minutes, stirring occasionally, until slightly thickened and shiny.

11. 11

    Remove from heat; stir in almonds.

12. 12

    Loosen rolls from baking dish with spatula.

13. 13

    Drizzle with sauce; serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.