Coconut Sticky Rolls

Is the photo below worth a thousand words or what? I don't make a lot of yeast bread and rolls anymore but I must say, these were even better than the dulce de leche brioche I made a while back and I didn't think anything could beat those.
My daughter's hands down favorite breakfast has always been my homemade coconut bread, toasted...the recipe was originally in the Ft. Lauderdale newspaper back in the 70's....I recently posted the recipe HERE, but that may change after her visit this weekend. When I took one look at this recipe, I knew I had to make these scrumptious (understatement) rolls for her to try. It takes some time, but there's nothing difficult about it. It's just the double-rising that takes time.
Rather than make them in a single pan as instructed below, I made individual rolls in my oversized muffin pan, hence the neat shape. The entire recipe made only 6 in the large muffin pan. Up to you.
No... I don't want to think about the calories in just one of these. Cut them in half. Or make them smaller if you'll feel better about it. Unfortunately, you'll just end up eating more.

Coconut Sticky Rolls
From Collecting Memories

Ingredients:
For the rolls: 
1/4 cup sugar
½ teaspoon salt
1/4 cup butter, room temperature
1 small egg, room temperature
scant 3 cups flour
1 ½ teaspoons instant yeast
¾ cup milk (I used coconut milk)

For the glaze
¼ cup sugar
¼ tsp salt
1/3 cup butter, room temperature
2 tablespoons honey
generous 1 cup flaked coconut

For the topping
¾ cup icing sugar
2-3 tbsp milk


Method:
The rolls: Warm the milk slightly and add the yeast. Set aside. Cream together the sugar, salt, and butter on medium-high speed in an electric mixer with a paddle attachment. Beat in the egg until smooth. Alternately, add the flour and milk/yeast mixture.

Mix on low speed until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Allow to rise at room temperature for about 2 hours.

Meanwhile, make the glaze. In the bowl of an electric mixer, combine sugar, salt, and butter. Cream together for 2 minutes on high speed with the paddle attachment. Add the honey. Continue to cream for about 5 minutes, or until light and fluffy. 
When ready, pour half of the glaze into the bottom of your baking pan or divide half evenly among your muffin tins.

Mist your counter with spray oil and transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top with flour to keep it from sticking to the pin, into a rectangle about 14 inches wide by 12 inches long for larger rolls, or 18 inches wide by 9 inches long for smaller rolls. Spread the other half of the glaze on the dough and sprinkle the coconut over the surface of the dough. Roll the dough up into a cigar-shaped log (starting at the long end). With the seam side down, cut the dough into 8 to 12 pieces each about 1 3/4 inches thick for larger rolls, or 12 to 16 pieces each 1 1/4 inch thick for smaller rolls.

In your glazed pan (or muffin tin/tins), lay the pieces of dough on top of the glaze, spiral side up, spacing them about 1/2 inch apart. Mist the dough with spray oil and cover loosely with plastic wrap. let rise for 75 to 90 minutes, or until the pieces have grown into one another and nearly doubled. 
Preheat the oven to 350 with a rack on the lowest shelf.
Bake them for 20-30 minutes, or until golden brown. 
Cool the rolls in the pan for 5 to 10 minutes. wait at least 20 minutes before serving.

Mix the icing sugar with milk and pour the glaze over the rolls.