Spray a 9-inch square pan with non-stick spra
Roll defrosted bread dough into a 12x8-inch rectangle on a lightly floured surface.
Brush melted butter over the top of the dough.
Mix the 1/2 cup sugar and the 2 tbs orange zest in a small bowl, mixing well and making sure the zest is coated with sugar and there are no clumps.
Spread the sugar/zest mixture on top of the dough. Sprinkle the 1/2 cup of coconut over the sugar mixture
Roll up from the 12-inch side so you have a log that is 12-inches long. Seal seam.
Cut into 1-inch slices and place in the greased 9-inch square pan (4 across, 3 down).
Cover loosely with greased plastic wrap and set in a warm, draft-free place to rise until double in bulk; about 1 hour.
Preheat oven to 350 degrees F.
Remove greased plastic wrap and bake for 25-30 minutes or until tops are nicely browned and the center of the dough is 190 degrees F (use an insta-read thermometer).
Place all glaze ingredients in a small saucepan. Cook over medium heat, stirring frequently until mixture comes to a boil; boil for 3 minutes.
Pour hot glaze over rolls and top with shredded coconut.