Sticky Orange-Coconut Pinwheels

A treat with breakfast or at tea, this coconut- and orange-flavored yeast bread is topped with a rich, gooey glaze that melts right into the bread.

Makes 2 dozen pinwheels

For the glaze
½ cup sugar
½ cup sour cream
¼ cup fresh orange juice
4 tablespoons (½ stick) unsalted butter

For the pinwheels

½ recipe Granny Foster’s Refrigerator Rolls prepared through step 6
2 tablespoons unsalted butter, melted
¾ cup sugar
1 cup sweetened flaked coconut
Grated zest of 1 orange

For the glaze

Combine the sugar, sour cream, orange juice, and butter in a medium saucepan. Stir over medium heat until the sugar dissolves. Bring to a low boil and boil about 3 minutes, stirring constantly.

For the pinwheels

1. Lightly butter two 9-inch glass pie plates and set aside.

2. Remove the refrigerator roll dough from the refrigerator, punch it down, cover loosely with a tea towel or plastic wrap, and set aside to rest for 15 to 20 minutes. Divide the dough into 2 even pieces and form into rounds. Using a rolling pin, roll each round of dough into a 12-inch circle about ¼ inch thick. Brush each with 1 tablespoon of the butter; set aside.

3. Combine the sugar, ¾ cup of the coconut, and the orange zest in a small bowl and stir to mix. Sprinkle the mixture over the dough rounds. Cut each round into 12 pie-shaped wedges. Roll up the wedges, starting at the wide end, to form a crescent shape.

4. Arrange the rolled wedges in pinwheel fashion in the prepared pie plates. Cover with a tea towel and let rise 30 minutes, until doubled in bulk.

5. Preheat the oven to 350 degrees.

6. Bake 25 to 30 minutes, until golden brown and firm to the touch in the center.

7. Cool slightly (about 5 minutes) before drizzling the glaze over the warm pinwheels. Sprinkle the pinwheels with the remaining coconut and serve warm.