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Orange & Coconut Ring |
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Serves: 8 Print this RecipeServing: 2 slices 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 teaspoons cornstarch 1/4 cup sour cream 2 tablespoons butter 2 tablespoons orange juice 1/4 cup flaked coconut, toasted Combine rolls and roll into an 18 x 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. Remove wrap and bake at 350°F for 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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