Instructions: To make the Granny Fosters Refrigerator Roll Dough: Combine the water, yeast, and 1 teaspoon of the sugar in a small bowl; stir to combine. Let stand in a warm place until small bubbles form on the surface, about 5 minutes.

Meanwhile, heat the milk, 8 tablespoons (1 stick) butter, salt, and remaining 2 teaspoons sugar in a small saucepan over very low heat. Cook, stirring constantly, until sugar has dissolved and the butter has melted. Be sure not to let the mixture become hotter than 115 degrees, or it will kill the yeast.

Remove from heat, and pour into a large bowl; add the yeast mixture. Stir until combined. Add 6 cups flour, and stir until the mixture forms a soft dough. It may be necessary to add the remaining 1/2 cup flour.

Transfer mixture to a lightly floured work surface, and knead until the dough is smooth, 5 to 8 minutes. Lightly oil a large bowl, and place dough in bowl. Cover, and let rise in a warm place to rise until doubled in size, 30 to 45 minutes. Punch dough down, and divide equally in half. Place on a clean work surface, and cover loosely with a kitchen towel or inverted bowl. Let rest for 5 to 10 minutes.

Preheat oven to 350 degrees. Lightly butter a 9-inch round glass baking dish; set aside.

In a small bowl, combine the sugar, coconut, and orange zest; set aside.

Using a rolling pin, roll dough into a 12-inch round, about 1/4-inch thick. Brush with melted butter; set aside. Sprinkle sugar mixture evenly over dough. Cut into twelve equal pie-shaped wedges. Roll up wedges, beginning at the wide end. Arrange wedges in a pinwheel pattern in prepared baking dish. Cover with a clean kitchen towel, and let rise until doubled in size, about 30 minutes. Bake until golden brown, 25 to 30 minutes.

To make the Glaze: In a medium saucepan, combine all ingredients. Cook, stirring constantly, over medium heat until sugar dissolves. Increase the heat to high, and bring mixture to a boil. Cook, stirring constantly, for 3 minutes more. (Makes 3/4 cup)

Drizzle glaze over pinwheels.

This recipe yields 1 nine-inch cake.

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