Lime Coconut Rolls

I know I have posted three days in a row now, but the weather turned cool today and I felt like baking. I guess it wasn't quite cool enough, because I made up these lime coconut rolls instead of making the traditional cinnamon ones. They turned out mouthwatering-  tangy lime and sweet coconut in a soft lime-scented dough. Just right for the first touch of fall at the end of summer.
Notes: I like lime, if you want to accentuate the coconut, use less lime juice in the frosting and filling. You could also add coconut extract to the icing or filling to up the ante on the coconut. If you don't like the feel of coconut, but love the flavor, use only the cream of coconut and reduce the amount of lime juice in the filling. In the future I may try using coconut milk in place of regular milk in the dough.~W

Lime Coconut Rolls(dough adapted from McCall's Cinnamon Twist Bread)

Ingredients for the dough:
1 c. milk
1/4 c. shortening
1/2 c. sugar
2 tsp. salt
2 pkgs. active dry yeast (2 TBS instant yeast)
1/2 c. warm water
6 cups sifted flour
2 eggs, slightly beaten
2 tsp. lime zest

For the filling:
3 TBS lime juice
3/4 c. cream of coconut
1 1/2 cups sweetened, flaked coconut

For the icing:
1 c. powdered sugar
1/2 -1 tsp lime juice
1/2 c. cream of coconut
1 -1 1/2 tsp. milk

Directions:
1. Scald milk; stir in shortening, 1/2 c. sugar and salt. Cool to lukewarm.
2. Sprinkle yeast on warm water in large bowl: stir to dissolve. Stir in 3 c. flour, eggs and milk mixture. Beat with electric mixer 2 minutes at medium speed, scraping bowl occasionally. Or beat by hand until batter sheets off spoon. Mix in lime zest. Mix in enough remaining flour with hands, a little at a time, to make a soft dough that leaves the sides of the bowl.
3. Turn out onto lightly floured board: knead until smooth, about 19 minutes.
Bread Machine Method: Put all ingredients into pan of bread machine. Use dough setting to mix and knead bread. Add lime zest with other ingredients or during second kneading. Continue with step 4. 
4. Place in lightly greased bowl: turn dough over to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
5. Gently deflate dough with hands. Cover and let rise again until almost doubled, about 30 minutes. Turn out onto lightly greased board or Rollpat.  Let rest 10 minutes.
6. While dough is resting, mix together lime juice and cream of coconut for the filling.
7. Roll dough out into a 26" X 14 " rectangle. Spread with lime juice and cream of coconut filling. Sprinkle flaked coconut over the filling.
8. Roll the dough up from the long sides, like a jelly-roll. Cut into 24 slices (about 1 inch each). Place in greased pan. (Will fill (2) 9X13 pans). Cover and let rise until doubled 45-60 minutes.
9. Bake in a 350° oven for 18- 20 minutes or until tops are golden brown. If using glass or dark pans, watch carefully, so as not to burn the bottom of rolls.
10. Remove from oven and let cool slightly.
11. While rolls are cooling, mix together icing ingredients. Mix until smooth. Use enough milk to make a thick drizzle. Drizzle and spread icing on warm rolls.
12. Serve warm or at room temperature. Cover leftover rolls tightly.