Ingredients
2 (8-ounce) packages refrigerated butter flake rolls (24 total)
2/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup milk (for coating)
1/4 cup sweetened shredded coconut
1/4 cup chopped pecans
Vanilla Nut Glaze
1/2 cup confectioners’ (powdered) sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
2 tablespoons chopped pecans
Method
Preheat the oven to 375°F (190°C). Grease a 6 1/2-cup ring mold or bundt pan. Separate the rolls into individual pieces and set aside.
In a shallow bowl, stir together the granulated sugar and ground cinnamon. Pour 1/4 cup milk into a separate shallow dish for dipping.
Working with one roll at a time, dip it briefly into the milk, then roll it in the cinnamon-sugar mixture to coat all sides. Arrange half of the coated rolls in a slightly overlapping layer across the bottom of the prepared pan. Sprinkle the shredded coconut evenly over that layer, then scatter the 1/4 cup chopped pecans.
Place the remaining coated rolls on top to form a second overlapping layer. Bake in the preheated oven for 25–30 minutes, until the rolls are golden and cooked through. Remove from the oven and loosen the edges with the tip of a spatula, then invert the pan onto a serving plate to release the ring of rolls.
Vanilla Nut Glaze
While the cake is still warm, prepare the glaze. In a small bowl, whisk together 1/2 cup confectioners’ sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla extract until smooth. Stir in 2 tablespoons chopped pecans.
Drizzle the glaze evenly over the turned-out roll ring. Let the glaze set for a few minutes before slicing and serving. Store any leftovers covered at room temperature for up to two days or refrigerate for longer freshness.