Orange Butter Coffee Cake

By Addie

MY NOTES - This is a FANTASTIC, delicious coffeecake! I could have
eaten the whole thing in one sitting! My version of this recipe said to place the rolls close together in a circle on a cookie sheet.

Ingredients

• ROLLS:
• 2 1/4 teaspoons active dry yeast
• 1/4 cup very warm water
• 1/4 cup sugar
• 1 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup butter or margarine, melted (6 Tblsp and then 2 Tblsp)
• 2 eggs
• 2 3/4-3 cups all purpose flour
• ............................................
• FILLING:
• 3/4 cup sugar
• 1 cup coconut, toasted (3/4 c and then 1/4 cup)
• 2 Tablespoons grated orange peel
• ............................................
• GLAZE:
• 3/4 cup sugar
• 1/2 cup sour cream
• 1/4 cup butter or margarine
• 2 Tablespoons orange juice

Preparation

Step 1

1. In a large bowl, soften yeast in warm water. Stir in 1/4 cup sugar, salt, sour cream 6 Tblsp butter and eggs. Add 1 3/4 cups flour. Beat 2 minutes at med speed. Stir in remaining 1 to 1 1/4 cups flour to form a soft dough. Cover, let rise in warm place until light and doubled in size (45-60 mins).

2. Combine 3/4 c sugar, 3/4 cup toasted coconut and orange peel. On lightly floured surface, knead dough about 15 times. Roll out half of dough to 12" circle. Brush with 1 Tablespoon melted butter. Sprinkle with half of coconut mixture. Cut into 12 wedges. Roll up, starting with wide end and rolling to point. Repeat with remaining 1 Tablespoon melted butter and dough.


3. Generously grease (not oil) 13x9" pan. Place rolls, point-side down, in 3 long rows in greased pan. Cover - let rise in warm place until light and doubled in size (45-60 mins).


4. Heat oven to 350F. Bake 25-30 mins or until golden brown. Leave in pan.


5. In small saucepan, combine glaze ingredients. Boil 3 minutes stirring occasionally. Pour hot glaze over hot coffeecake. Sprinkle with 1/4 c toasted coconut.

(NOTE: To toast coconut, place in shallow pan - bake at 350F for 5-10 mins or till golden, stirring occasionally.)