Orange Coconut Cinnamon Rolls

These cinnamon rolls are really really good.  They are definitely not your traditional cinnamon rolls in that they don't really contain cinnamon.  Except for that bit sprinkled on the top.  These rolls are flavored with orange peel and almond extract, and filled with toasted coconut, sugar and butter which creates a lusciously gooey experience.  Totally delicious.  I guarantee that you won't miss the cinnamon.  I sent these to work with my husband, and he brought home an empty plate.  These would also be a perfect addition for a delicious Christmas morning breakfast or brunch.

Orange Coconut Cinnamon Rolls

Dough:
1 1/2 cups warm water
1 egg
1/4 cup canola oil
1/4 cup honey
1/4 cup dry milk powder
1/2 cup mashed potato flakes
1 1/2 teaspoons salt
1/2 teaspoon almond extract
finely grated zest of 2 oranges
3 to 4 cups all purpose flour
1 Tablespoon active dry yeast

Filling:
1/2 cup butter, melted
1/2 cup granulated sugar
1 1/2 cups toasted coconut
finely grated zest of 2 oranges
Cinnamon to sprinkle over the unbaked rolls

Frosting:
4 Tablespoons butter, room temperature
1 1/4 cups powdered sugar
1/2 teaspoon cinnamon
4 Tablespoons Cream of Coconut (or substitute a Tablespoon of milk)

Combine all of the dough ingredients in a bread machine, or mix by hand, starting with 3 cups flour and adding more if needed to form a soft dough.  Program the bread machine to the dough cycle, or knead the dough by hand and let rise in a covered bowl for about 1 hour. While the dough is rising, combine the melted butter, sugar, coconut, and orange zest in a bowl and stir together.  

When the dough has finished rising, roll the dough into a large rectangle and spread evenly with the filling.  Roll up the dough like a jelly roll, starting at a long side, and pinching the seam to seal.  Cut the cinnamon rolls with a sharp knife (I usually use dental floss, but it doesn't work well with the coconut here), and place in the prepared pans.  

Preheat the oven to 350F.  Grease 2 9-inch round cake pans.  Let the cinnamon rolls rise for about 30 minutes.  Sprinkle the unbaked rolls with cinnamon, then bake in the preheated oven for about 25 minutes, or until they are golden on the top.  Remove from oven and let cool.  

While the cinnamon rolls are baking, make the frosting.  Cream together the butter, powdered sugar, and cinnamon, then add the cream of coconut (or milk), and stir until smooth.  Use enough liquid to reach your desired consistency   I like my  cinnamon roll frosting to be a bit thicker like frosting instead of a thin glaze.  Do whatever moves you. Makes 18 cinnamon rolls.

Enjoy!  -Cardamommy