In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (125 grams) of flour, ¼ cup (50 grams) of granulated sugar, yeast, and 2 teaspoons (6 grams) of salt at medium-low speed until combined.
In a small saucepan, heat ¾ cup (180 grams) of crème fraîche, ¼ cup (60 grams) of water, coconut oil, and 1 tablespoon of butter over medium heat, stirring frequently, until oil and butter are melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm crème fraîche mixture to flour mixture; beat at medium-low speed until combined, about 1 minute, stopping to scrape sides of bowl.
Add egg and egg yolks; beat until combined, about 1 minute.
With mixer on low speed, gradually add 2 cups (250 grams) of flour, beating just until combined and stopping to scrape sides of bowl.
Switch to the dough hook attachment. Beat at medium-low speed until a soft, smooth, slightly tacky dough forms, 5 to 10 minutes, stopping to scrape sides of bowl; add up to remaining ¼ cup (31 grams) of flour, 1 tablespoon (8 grams) at a time, if dough is too sticky.
Turn out dough onto a clean surface, and gently shape into a ball. Lightly spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
Punch down dough; cover and let stand for 10 minutes.
On a very lightly floured surface, roll dough into a 28×10-inch rectangle (about ? inch thick), lightly flouring work surface as needed.
Using a small offset spatula, dot remaining 2 tablespoons (28 grams) of butter onto dough; spread into an even layer, leaving a ½-inch border on one long side.
In a small bowl, stir together coconut, 1 tablespoon (6 grams) of orange zest, ¼ teaspoon of salt, and remaining ½ cup (100 grams) of granulated sugar. Sprinkle coconut mixture evenly over butter on dough.
Starting on long side opposite border, roll up dough, jelly roll style, and pinch seam to seal.
Place dough log seam side down; gently shape log to 28 inches long and even thickness, if necessary.
Using a serrated knife dipped in flour, cut log into 16 slices (about 1¾ inches thick each).
Spray 16 wells of 2 standard muffin pans with baking spray with flour. Place 1 dough slice, cut side down, in each prepared well, pressing slices gently so they sit flat.
Cover and let rise in a warm, draft-free place (75°F/24°C) until just slightly puffed and dough holds an indentation when poked, 20 to 25 minutes.
Preheat oven to 325°F (170°C).
Bake, one batch at a time, until light golden brown, about 20 minutes, rotating pan halfway through baking.
Let cool in pan for 4 minutes; using a small offset spatula, carefully loosen and remove rolls from pan, and place on a wire rack.
In a small bowl, stir together confectioners’ sugar, orange juice, melted butter, remaining 2 teaspoons (4 grams) of orange zest, and remaining ¼ teaspoon of salt until smooth and well combined. Spread glaze onto warm rolls.
Serve warm or at room temperature.
