Orange Breakfast Rolls
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1/4 cup sour cream
- filling:
- glaze:
- 1/2 cup sugar
- topping:
- 2 tsp grated orange zest
- 1 tbs orange juice
- 1 tbs unsalted butter
- 1 loaf frozen white bread dough defrosted
- 2 tbs grated orange zest
- 1/2 cup shredded coconut (sweetened or unsweetened either is fine)
- 1 tbs melted unsalted butter
- 1/2 cup coconut (i use 1/4 cup toasted and 1/4 cup untoast
- Carbohydrate 1.66377979168402 g
- Cholesterol 6.48765624903599 mg
- Fat 2.41125843705366 g
- Fiber 0.629249987252259 g
- Protein 0.662539062574555 g
- Saturated Fat 1.49172404138018 g
- Serving Size 1 1 Serving (58g)
- Sodium 4663.19991961887 mg
- Sugar 1.03452980443176 g
- Trans Fat 0.174834562461903 g
- Calories 29 calories
Spray a 9-inch square pan with non-stick spraRoll defrosted bread dough into a 12x8-inch rectangle on a lightly floured surface.Brush melted butter over the top of the dough.Mix the ½ cup sugar and the 2 tbs orange zest in a small bowl, mixing well and making sure the zest is coated with sugar and there are no clumps.Spread the sugar/zest mixture on top of the dough. Sprinkle the ½ cup of coconut over the sugar mixtureRoll up from the 12-inch side so you have a log that is 12-inches long. Seal seam.Cut into 1-inch slices and place in the greased 9-inch square pan (4 across, 3 down).Cover loosely with greased plastic wrap and set in a warm, draft-free place to rise until double in bulk; about 1 hour.Preheat oven to 350 degrees F.Remove greased plastic wrap and bake for 25-30 minutes or until tops are nicely browned and the center of the dough is 190 degrees F (use an insta-read thermometer).Place all glaze ingredients in a small saucepan. Cook over medium heat, stirring frequently until mixture comes to a boil; boil for 3 minutes.Pour hot glaze over rolls and top with shredded coconut.
