My mom always made Pillsbury orange rolls as part of holiday breakfasts. I love those little suckers. I could eat a whole pan by myself. They kind of melt in your mouth like Krispy Kremes.
So for Easter breakfast, I wanted to make orange rolls. Because I love the combination of coconut and citrus, and had a can of coconut milk and a bag of shredded coconut staring at me from the pantry, I decided to mix it up a little bit and make Orange-Coconut Rolls.
I was not disappointed and I don’t think you will be either!
Just a warning, though: this recipe makes 24+ rolls. I didn’t realize that before I made the dough. So make sure you have room to store/freeze/give away some or at least 6 children before you proceed. Or cut the recipe in half.
In a saucepan over medium-low heat, combine coconut milk, sugar, and coconut oil. Heat until sugar is dissolved and oil is melted. Remove from stovetop; sprinkle yeast over the top of the milk mixture. Let sit a few minutes.
Meanwhile, in a large bowl combine 2 cups whole wheat flour and 2 cups white flour. Pour milk mixture into the bowl and stir well to combine. Cover loosely and let rise at least 1 hour.
After rising, add additional 1/2 c. white flour, baking powder, baking soda, salt, and orange zest. Knead for a few minutes, then roll out to a large rectangle (about 10x30 inches).
Spread rectangle with butter, then marmalade. Sprinkle with brown sugar and press into the dough. Sprinkle with salt.
Tightly roll the rectangle lengthwise, pinching seam to seal. Use a serrated knife to cut into 1-inch slices and place slices in a buttered pan(s).
Heat oven to 375F, letting rolls rise a little more while you wait for the oven to heat up.
Bake rolls 17-20 minutes, until done through.
Mix all icing ingredients in a bowl. If you want more of an actual frosting, you can add a lot more powdered sugar. This is just a glaze.
Sprinkle shredded coconut over the rolls. Pour icing over hot rolls and let cool a little before serving.