Make the dough: In a small bowl, dissolve sugar in warm milk. Sprinkle the yeast over the top and let it sit for 5-10 minutes, until foamy. In a large bowl, combine flour and salt. Add the yeast mixture, eggs, and butter. Mix until a dough forms. Knead for about 5-7 minutes on a floured surface until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.

Prepare the filling: In a small bowl, combine toasted coconut, brown sugar, cinnamon, and softened butter. Mix until well combined.

Assemble the rolls: Preheat the oven to 350°F (175°C). Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 12×18 inches). Spread the coconut-toffee filling evenly over the dough. Starting from the long edge, roll the dough up tightly into a log. Slice the dough into 12 equal pieces and place them in a greased 9×13-inch baking dish.

Let the rolls rise: Cover the rolls and let them rise for another 30 minutes, until they puff up.

Bake the rolls: Bake for 25-30 minutes, or until golden brown and cooked through. While the rolls are baking, prepare the toffee sauce.

Make the toffee sauce: In a small saucepan, combine heavy cream, butter, brown sugar, vanilla, and a pinch of salt. Heat over medium heat, stirring occasionally, until the butter melts and the mixture comes to a gentle simmer. Continue simmering for 3-4 minutes until it thickens slightly.

Make the glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.

Assemble the rolls: Once the rolls are baked, drizzle the toffee sauce over the warm rolls. Then, drizzle the glaze on top for an extra touch of sweetness.

Serve: Serve the rolls warm for a sweet, decadent breakfast treat.