Recipe: Hawaiian Paradise Sweet Rolls (with coconut-macadamia filling)

HAWAIIAN PARADISE SWEET ROLLS
Source: Fleischmann's Yeast Best-Ever Bread Competition
First Place - Janis Orton

1 package Fleischmann's Dry Yeast
1 cup scalded milk (cooled to lukewarm)
1/4 cup water (lukewarm)
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
3 1/2 cups unbleached flour
1 egg
Filling (see below)
Icing (see below)

Soften yeast in warm water. Combine scalded milk, sugar, shortening and salt. Gradually add some of the flour, yeast and egg and beat well. Blend remaining flour to make soft dough.

Place in greased bowl. Let rise until it doubles in mass. Turn dough out on floured surface and roll into an 11-1/2-by-14-inch rectangle shape. Spread butter thinly over dough and then sprinkle with sugar, coconut, macadamia nuts, the zest and cinnamon.

Tightly roll dough, tucking ends under. Use serrated knife to slice into 12 rolls and press into greased 11-1/2-by-14-inch pan.

Bake at 350 degrees for about 25 minutes, or until golden brown. Cool to lukewarm and ice.

Before icing dries, sprinkle additional macadamia nuts and grated coconut on tops of rolls.

FILLING:
2/3 cup sugar
2/3 cup flaked coconut (reserve 1 tablespoon for garnish)
2/3 cup finely chopped macadamia nuts (reserve 1 tablespoon for garnish)
Zest of one orange
1 teaspoon cinnamon
2 tablespoons softened butter

Mix filling of sugar, coconut, macadamia nuts, orange zest and
cinnamon in a small bowl.

ICING:
1 teaspoon pineapple extract
2 cups powdered sugar
2 tablespoons butter, softened
3 tablespoons milk, plus more if needed
2 teaspoons honey
1 dash salt

Blend until smooth.