You’ll Need:

14 Rhodes Dinner Rolls, thawed
1 tablespoon butter, melted
1 cup flaked coconut
3/4 cup sugar
2 tablespoons grated orange peel

Glaze:
6 tablespoons sugar
1 1/2 teaspoon cornstarch
1/4 cup sour cream
2 tablespoons butter
2 tablespoons orange juice
1/4 cup flaked coconut, toasted

Directions : Combine rolls together and roll into an 18×10-inch rectangle. Brush with melted butter. Combine coconut, sugar and orange peel. Spread evenly over dough. Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Place seam side near the top and facing the center in a sprayed 10-inch tube pan. Pinch ends together. Cover with sprayed plastic wrap and let rise until double. Bake at 350 F 30-35 minutes. Remove from pan to cooling rack. For glaze, combine everything but the coconut in a saucepan. Bring to a boil. Boil and stir for 2 minutes. Spoon or brush over warm ring and sprinkle with toasted coconut