ORANGE BREAKFAST ROLLS

ORANGE BREAKFAST ROLLS 1 loaf frozen white bread dough, defrosted Filling: ½ cup sugar 2 tbs grated orange zest ½ cup shredded coconut (sweetened or unsweetened, either is fine) 1 tbs melted unsalted butter Glaze: ½ cup sugar 2 tsp grated orange zest ¼ cup sour cream 1 tbs orange juice 1 tbs unsalted butter Topping: ½ cup coconut (I use ¼ cup toasted and ¼ cup untoasted) Spray a 9-inch square pan with non-stick spra Roll defrosted bread dough into a 12x8-inch rectangle on a lightly floured surface. Brush melted butter over the top of the dough. Mix the ½ cup sugar and the 2 tbs orange zest in a small bowl, mixing well and making sure the zest is coated with sugar and there are no clumps. Spread the sugar/zest mixture on top of the dough. Sprinkle the ½ cup of coconut over the sugar mixture Roll up from the 12-inch side so you have a log that is 12-inches long. Seal seam. Cut into 1-inch slices and place in the greased 9-inch square pan (4 across, 3 down). Cover loosely with greased plastic wrap and set in a warm, draft-free place to rise until double in bulk; about 1 hour. Preheat oven to 350 degrees F. Remove greased plastic wrap and bake for 25-30 minutes or until tops are nicely browned and the center of the dough is 190 degrees F (use an insta-read thermometer). Place all glaze ingredients in a small saucepan. Cook over medium heat, stirring frequently until mixture comes to a boil; boil for 3 minutes. Pour hot glaze over rolls and top with shredded coconut