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Mon, Jan 11 2016 post by Yvonne From triedandtasty

Orange Coconut Rolls

These are your typical 'orange rolls' elevated! The addition of coconut will send your tastebuds dancing around the kitchen!

I'm going to be honest with you. I've never been a big 'orange roll' fan. I don't know why? I love oranges.. and I love rolls. So what's the hangup? Beats me. However - when I saw that this recipe had coconut I knew my life was about to change. COCONUT! Yes please. Sign me up. These are so easy and tasty you won't want to pass them by. Great for breakfast as your running out the door to work. Wait? Just me? Tell me I'm not the only one that is late to work: every. single. day. Anyway - back to these rolls. They are even good for dessert. A recipe that doubles as breakfast and dessert is a good recipe in my book.

I know what you're thinking. It's the first of the year. Why in hot tarnation am I posting a temptation for you? I get it. I do. I'm trying to be good too. BUT with that said, there's a time and a place for everything. And the time for these rolls is a special holiday, brunch, or family gathering of sorts. So there's a time right? Well enough logistics, lets get to making these rolls. 
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Here's what you're going to need: 1 Loaf Rhodes Dough or 12 Rhodes Dinner Rolls, thawed to room temperature, 3 tablespoons butter, melted, 3 tablespoons packed brown sugar, 1/2 cup sweetened flaked coconut, 1 tablespoon orange zest. For the glaze: 2 cups powdered sugar, 3 tablespoons orange juice, 1 teaspoon orange zest

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Spray counter lightly with non-stick cooking spray. Combine rolls and roll into a 9x16 inch rectangle. Brush almost to the edges of dough with melted butter. Combine brown sugar, coconut and orange zest thoroughly. Sprinkle evenly over buttered dough.  

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Starting with a long side roll up tightly. Pinch edges to seal. Cut into 16 one inch slices. 

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Place 8 each in 2 sprayed 9 inch round cake pans, one in the middle and 7 around the outside. Cover with sprayed plastic and let rise until double in size.

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Remove wrap and bake at 350°F 10-15 minutes or until golden brown.

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Combine glaze ingredients and drizzle or brush over warm rolls.

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Print

Orange Coconut Rolls

Servings: 16 | Skills: Intermediate | Prep Time: 20 min (not including thaw time) | Bake Time: 15 min

Orange and coconut blended to make a wonderful sweet roll.

Orange Coconut Rolls
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Ingredients

1 Loaf Rhodes Dough or 12 Rhodes Yeast Dinner Rolls, thawed to room temperature
3 tablespoons butter, melted
3 tablespoons packed brown sugar
1/2 cup sweetened flaked coconut
1 tablespoon orange zest

Glaze:
2 cups powdered sugar
3 tablespoons orange juice
1 teaspoon orange zest

Instructions

Spray counter lightly with non-stick cooking spray. Combine rolls and roll into a 9x16 inch rectangle. Brush almost to the edges of dough with melted butter.

Combine brown sugar, coconut and orange zest thoroughly. Sprinkle evenly over buttered dough. Starting with a long side roll up tightly. Pinch edges to seal. Cut into 16 one inch slices.

Place 8 each in 2 sprayed 9 inch round cake pans, one in the middle and 7 around the outside. Cover with sprayed plastic and let rise until double in size. Remove wrap and bake at 350°F 10-15 minutes or until golden brown. Combine glaze ingredients and drizzle or brush over warm rolls.

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