Coconutty Orange-Apricot Sticky Buns - cooking recipe

Ingredients

Dough
1 (1/4 ounce) packet active dry yeast (2 1/4 teaspoons)
1/4 teaspoon sugar
1/4 cup warm water
1 large egg
1 cup unsweetened coconut milk
1/4 cup butter, softened
1/3 cup sugar
1 teaspoon salt
4 1/4 cups all-purpose flour
Glaze
3/4 cup butter, softened
1/2 cup brown sugar, packed
1 teaspoon orange zest
1 teaspoon freshly-squeezed orange juice
Filling
3/4 cup chopped pecans
3/4 cup lightly toasted coconut
1/2 cup chopped dried apricot
1 teaspoon orange zest
1/2 cup white sugar
1 1/2 teaspoons cinnamon
2 tablespoons melted butter

Preparation

Sprinkle yeast and sugar over warm water;let stand about 5 minutes until foamy.
Stir together proofed yeast mixture, egg, coconut milk, butter, sugar, salt, and 1-2 cups of the flour; gradually stir in remaining flour (a KitchenAid stand mixer or bread machine may be used) until a very soft and somewhat sticky dough comes together;add additional flour a tablespoon at a time if necessary to preclude excess stickiness, but be careful not to add too much.
Knead (a KitchenAid stand mixer or bread machine may be used) about 8 minutes until dough is smooth and still soft.
Place dough into oiled bowl; cover bowl and put in a warm place; allow dough to rise about 1 1/4 hours until doubled.
Meanwhile, cream together butter, brown sugar, orange zest, and orange juice to make the glaze; spread glaze evenly across the bottom of a 9x13\" baking pan.
Combine pecans, coconut, apricots, orange zest, sugar, and cinnamon (save the melted butter for later) to make the filling; stir and toss to mix well.
Measure out 1 cup of the filling and sprinkle it evenly over the glaze already in the baking pan; set remainder aside.
Once dough has doubled; punch it down then turn out onto a lightly floured surface such as a large cutting board or clean countertop; roll or pat the dough into a 12x18\" rectangle.
Brush dough rectangle with 2 tablespoons melted butter; sprinkle remaining filling evenly over the dough, leaving a 1\" margin along one of the long sides.
Roll the dough up jelly-roll-style,beginning with the long side without a margin, into a tight cylinder, ending at the long side with the margin; pinch along the long seam and at the ends to seal the roll shut.
Cut (see the NOTE below for a very easy cutting method) the roll into 12 even pieces, each about 1 1/2\" wide; arrange the cut pieces, pretty-side down, on top of the glaze in the baking pan.
Cover the pan and allow the buns to rise about 45 minutes or until once-again doubled.
Bake at 350\u00b0F for 30-35 minutes until the buns are golden-brown with sugar bubbling up between them; cool in baking pan 5 minutes, then invert onto a baking sheet; continue to cool a few minutes longer then pull apart the sticky buns; serve while still warm or cool completely.
NOTE: Using both hands, slide a two-foot length of plain dental floss under the dough roll; bring the ends of the floss up and across each other at the place you want to cut; pull the floss tight to make a very clean cut straight through the dough.