In a large mixing bowl, dissolve yeast in warm water. Add the next 6 ingredients, mixing well. Gradually stir in enough flour to make a soft dough. Mix well. Place dough in a greased bowl; turn to grease top. Cover and let rise in a warm place until dough is doubled in bulk.
Combine 3/4 c. sugar, coconut, and orange rind. Set aside.
Punch down dough. Turn out onto a floured surface. Knead until smooth and elastic. Divide dough in half. Roll each half into a rectangular shape. Brush with melted butter. Sprinkle with coconut mixture. Roll up from the long side. Cut into 1 inch pieces. Turn on end and place into greased muffin tins. Cover with a piece of wax paper and let rise until doubled. Bake in preheated 250º oven for 15 to 20 minutes. Do not brown. While still warm, drizzle with glaze.
1 c. confectioners sugar
1 T. grated orange rind
1 T. orange juice
Mix glaze ingredients together. If too thick, add a little more orange juice.