Coconut Cream Cinnamon Rolls are a delightful spin on the traditional cinnamon roll, combining the warm spice of cinnamon with the creamy, tropical flavor of coconut. Perfect for breakfast, brunch, or dessert, these rolls are sure to impress family and friends.
Coconut Cream Cinnamon Rolls
Why These Coconut Cream Cinnamon Rolls Are a Must-Try
- Coconut Cream Filling: These rolls are filled with a luscious coconut cream, adding a rich and creamy texture to every bite.
- Cinnamon Spice: The warm, fragrant cinnamon complements the coconut, creating a perfect balance of flavors.
- Soft and Fluffy Dough: The dough is soft and pillowy, making each roll melt in your mouth.
- Tropical Presentation: Garnished with toasted coconut flakes, these rolls not only taste amazing but also look stunning.
Perfect for Any Occasion
Whether you’re hosting a brunch, heading to a potluck, or just craving something sweet, these Coconut Cream Cinnamon Rolls are the way to go! With their tropical coconut flavor paired with warm cinnamon, they’re sure to be a crowd-pleaser that everyone will love. Treat yourself and your friends to this delicious delight!
Ingredient Notes
Dough
- Large Potato: Used to create a tender and moist dough; when mashed, it contributes to the roll’s fluffiness.
- Milk: Adds moisture and richness, helping to activate the yeast and create a soft dough.
- Granulated Sugar: Provides sweetness and helps activate the yeast for better rising.
- Salt: Enhances flavor and strengthens the dough.
- Butter: Adds richness and flavor, making the dough tender.
- Active Dry Yeast: The leavening agent that helps the dough rise, creating light and airy rolls.
Egg: Adds richness, moisture, and helps bind the ingredients together. - Vanilla Extract: Enhances the overall flavor of the dough.
Filling
- Coconut Oil: Provides moisture and flavor, contributing to the tropical taste of the rolls.
- Granulated Sugar: Sweetens the filling and balances the flavors.
- Shredded Coconut: Adds texture and a strong coconut flavor to the filling.
Glaze
- Butter: Adds richness to the glaze.
- Powdered Sugar: Sweetens the glaze and provides a smooth texture.
- Salt: Balances the sweetness.
- Vanilla and/or Coconut Extract: Enhances the flavor profile of the glaze.
- Heavy Cream: Adds creaminess to the glaze, making it drizzle-able.
- Lightly Toasted Coconut: Used as a topping for added texture and flavor.
Tips for Making the Best Coconut Cream Cinnamon Rolls
- Use High-Quality Coconut Cream: For the best flavor, use high-quality coconut cream for the filling.
- Be Generous with Cinnamon: Don’t skimp on the cinnamon; it’s the star of the show!
- Proof the Dough Well: Allow the dough to rise properly to ensure the rolls are soft and fluffy.
- Garnish with Toasted Coconut: Sprinkle toasted coconut flakes on top for added texture and a beautiful presentation.
Serving Suggestions
- With a Cup of Coffee: Enjoy a roll with a hot cup of coffee for a perfect start to your day.
- With Fresh Fruit: Serve with a side of fresh fruit for a refreshing contrast to the rich flavors.
- With a Scoop of Vanilla Ice Cream: Pair with vanilla ice cream for an indulgent dessert.
- With a Drizzle of Caramel Sauce: Drizzle with caramel sauce for an extra touch of sweetness.
- With a Dusting of Powdered Sugar: Finish with a light dusting of powdered sugar for a classic touch.
A Must-Try
There’s nothing quite like the taste of homemade Coconut Cream Cinnamon Rolls. Treat yourself and your loved ones to something special with this delightful recipe. Rich, creamy, and bursting with flavor, these rolls are sure to become a favorite in your home.
Be sure to check out these other delicious cinnamon roll recipes!
Coconut Cream Cinnamon Rolls
Whether you’re hosting a brunch, heading to a potluck, or just craving something sweet, these Coconut Cream Cinnamon Rolls are the way to go!
Ingredients
Dough
- 1 large potato
- 1 cup milk
- ½ cup + 1 Tbsp granulated sugar
- 4 cups all-purpose flour plus more for rolling
- ½ tsp salt
- 4 Tbsp butter
- 2½ tsp active dry yeast
- 1 tsp vanilla exract
- 1 egg beaten
Filling
- ⅓ cup coconut oil
- 1 cup sugar
- 2 cups shredded coconut
Glaze
- 1 Tbsp butter
- 3 Tbsp heavy cream
- 1 cup powdered sugar
- 1 cup lightly toasted coconut
- 1 pinch salt
- a drop of vanilla and/or coconut extract
Instructions
- Begin by preparing your potatoes. You can use one large potato or a few medium-sized ones. Peel and chop the potatoes into cubes, then boil them until they are tender. Reserve about ¼ cup of the cooking water in a small bowl or measuring cup for proofing the yeast. Drain the remaining water and return the potato cubes to the saucepan, mashing them until smooth.
- When the reserved water reaches approximately 110°F, mix in the tablespoon of sugar and the yeast. Allow it to sit while the yeast activates.
- In the meantime, add the milk, butter, salt, and ½ cup of sugar to the mashed potatoes. Stir the mixture and gently warm it over low heat until heated through.
- Butter a large mixing bowl and set it aside.
- Transfer the warm potato mixture to the bowl of your mixer. Incorporate the egg, vanilla, and yeast mixture into it.
- Gradually add the flour, stopping before the dough becomes too dry; it should remain slightly sticky but still form a cohesive mass. Attach the dough hook and let your mixer knead the dough for approximately 5 minutes. If necessary, sprinkle in a bit more flour, but be careful not to add too much. The dough should be soft yet hold together well.
- Transfer the dough into the buttered bowl, making sure to scrape down the sides to include all the mixture. Cover the bowl and let the dough rise until it has at least doubled in size, which should take about one to one and a half hours.
- Once risen, punch down the dough and knead it a few times to deflate it.
- Place the dough on a lightly floured surface and let it rest for about 10 minutes. After resting, roll it out into an 18-inch square.
- Prepare a 10x15-inch pan or a half-sheet pan by greasing it.
- Brush the dough with melted coconut oil, then sprinkle with sugar and coconut flakes.
- Roll the dough into a log and slice it into 12 equal pieces. Arrange the pieces in the greased baking dish. Cover loosely with a towel and allow to rise for an additional hour.
- Preheat the oven to 375°F. Bake for 20 minutes, rotating the pan halfway through. The tops should turn a light golden brown.
- Allow the rolls to sit for about 5 minutes while you prepare the glaze.
- In a small bowl, combine the glaze ingredients and beat them together until smooth. Aim for a thick consistency that is just thin enough to pour.
- Drizzle the glaze generously over the warm sweet rolls and sprinkle with toasted coconut. Enjoy every bite!
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Coconut Cream Cinnamon Rolls