3/4 c. sugar
3/4 tsp. ground cinnamon
3/4 c. milk, divided
2 (8 oz.) pkgs. refrigerated butter flake dinner rolls
1/4 c. shredded coconut

Combine sugar and cinnamon in a small bowl. Place 1/2 cup milk in a separate small bowl. Dip each roll in milk; roll in sugar mixture. Place 12 rolls in a well greased 6 cup ring mold; slightly overlap rolls. Sprinkle with coconut, pour 1/4 cup milk over top, overlap the remaining rolls, over the first layer. Bake at 375 degrees for 25 minutes or until lightly browned. Invert on serving platter. Drizzle with glaze while still warm. Yield: 6 to 8 servings.

GLAZE:

1/2 c. powdered sugar
1 tbsp. milk
1/4 tsp. vanilla flavor
2 tbsp. chopped pecans

Combine first three ingredients and mix well. Add pecans.