Orange & Coconut Ring

Serves: 8
Total Calories: 420


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

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.

Nutritional Facts:

Serves: 8
Total Calories: 420
Calories from Fat: 131

This Orange & Coconut Ring recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.

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