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Orange Coconut Rolls

Orange and coconut blended to make a wonderful sweet roll.

Skill: Intermediate Prep Time: 20 Bake Time: 15 Servings: 16


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

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


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.