Sweet Coconut Rolls

This buttery, gooey, and delicate coconut rolls are a reminiscent of a cinnamon roll, but stuffed with a sweet rich coconut filling instead.

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They look soo pretty when baked and it is surprisingly easy to put together. The bun is super soft and the filling recipe is similar to that of coconut ladoo. I simply love coconut flavor in anything.

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I used to have this philipino coconut bun since i was a child named pande coco from the grocery. I loove it! I have it even now. Pande coco is a normal bun but has sweet coconut filling in it. I always wanted to make a similar one at home. I loove cinnamon roll too, mainly the bun part of the roll (I’m not much of a fan of cinnamon flavor). So i thought of combining both the recipes and came up with this beauty.

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You will want to try these. I hope you try them and let me know if you liked them as much as I did. Oh and by the way, if you can’t eat them all in one day they last quite a while in the fridge, even 4 days later, just microwave them for 30 seconds and they taste like you just pulled them out of the oven.

 

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FOR THE ROLLS: recipe from Pioneer Woman

240 ml whole milk
1/4 cup vegetable oil
1/4 cup sugar
11/4 tsp of active dry yeast
2 cups ( plus 1/4 cup extra, reserved ) all purpose flour
1/4 tsp ( heaping ) baking powder
1/4 tsp baking soda
1/4 tsp ( heaping ) salt
Plenty of melted butter

 

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1. Heat the milk, vegetable oil and sugar in a saucepan until a boil ( just below boiling). Remove from flame and let cool to warm.
2. Sprinkle the yeast on top of the milk mix, cover for 1 minute.
3. Add in 2 cups of flour. Stir with a wooden spoon until just combined. You don’t have to knead with hand. Cover with a kitchen towel, and keep in a warm place for 1 hour.
4. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and remaining flour. Stir thoroughly to combine. You can use the dough right away, or keep it in a bowl and refrigerate for up to 3 days.
5. Preheat oven to 375 degree fahrenheit. 

FOR THE FILLING:

2 cups desiccated coconut
1 tin sweetened condensed milk
2 tbsp butter
Almond flakes

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1. Heat the butter in a saucepan and add in coconut. Mix well.
2. Add in the condensed milk. And mix for about 3-4 minutes until the mixture leaves the sides of the pan and forms a mass. Remove from heat.

 

FOR THE GLAZE:

11/2 cup powdered sugar
1/4 tsp salt
1/4 tsp vanilla
1/4 cup cold milk

1. Mix all glaze ingredients till smooth.

ASSEMBLY:

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1. To assemble the rolls, on a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin. Brush melted butter evenly.
2. Spread the filling on the rolled dough evenly. Sprinkle almond flakes.

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3. Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work. When you reach the end, pinch the seam together and flip the roll so that the seam is face down.
4. With a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter on 9 inch baking trays. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
5. Cover all the pans with a kitchen towel and set aside to rise for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
6. Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time.

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NOTES:

1. If you don’t like coconut filling you can make cinnamon roll instead. Pour 1/4 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle ground cinnamon and 1/4 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar!

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Sweet Coconut Rolls
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INGREDIENTS
FOR THE ROLLS
  1. 240 ml whole milk
  2. 1/4 cup vegetable oil
  3. 1/4 cup sugar
  4. 11/4 tsp of active dry yeast
  5. 2 cups ( plus 1/4 cup extra, reserved ) all purpose flour
  6. 1/4 tsp ( heaping ) baking powder
  7. 1/4 tsp baking soda
  8. 1/4 tsp ( heaping ) salt
  9. Plenty of melted butter
FOR THE FILLING
  1. 2 cups desiccated coconut
  2. 1 tin sweetened condensed milk
  3. 2 tbsp butter
  4. Almond flakes
FOR THE GLAZE
  1. 11/2 cup powdered sugar
  2. 1/4 tsp salt
  3. 1/4 tsp vanilla
  4. 1/4 cup cold milk
DIRECTIONS
For the Rolls
  1. Heat the milk, vegetable oil and sugar in a saucepan until a boil ( just below boiling). Remove from flame and let cool to warm.
  2. Sprinkle the yeast on top of the milk mix, cover for 1 minute.
  3. Add in 2 cups of flour. Stir with a wooden spoon until just combined. You don’t have to knead with hand. Cover with a kitchen towel, and keep in a warm place for 1 hour.
  4. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and remaining flour. Stir thoroughly to combine. You can use the dough right away, or keep it in a bowl and refrigerate for up to 3 days.
  5. Preheat oven to 375 degree fahrenheit.
For the Filling
  1. Heat the butter in a saucepan and add in coconut. Mix well.
  2. Add in the condensed milk. And mix for about 3-4 minutes until the mixture leaves the sides of the pan and forms a mass. Remove from heat.
For the Glaze
  1. Mix all glaze ingredients till smooth.
Assembly
  1. To assemble the rolls, on a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin. Brush melted butter evenly.
  2. Spread the filling on the rolled dough evenly. Sprinkle almond flakes.
  3. Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work. When you reach the end, pinch the seam together and flip the roll so that the seam is face down.
  4. With a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter on 9 inch baking trays. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
  5. Cover all the pans with a kitchen towel and set aside to rise for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
  6. Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time.
Notes
  1. 1. If you don’t like coconut filling you can make cinnamon roll instead. Pour 1/4 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle ground cinnamon and 1/4 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar!
Savory&SweetFood http://savoryandsweetfood.com/
Lets go to Angies fiesta friday with this dish which is being cohosted by Tina@mademoisellegourmande and Juju@cookingwithauntjuju.

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64 thoughts on “Sweet Coconut Rolls

  1. Your rolls must have a definite coconut flavor with the filling. This is a different twist on the “cinnamon roll” (I absolutely love cinnamon). I like coconut too so I bet they are good. Happy Fiesta Friday #56 🙂

  2. Oh, I love these! They must taste sooo good! 🙂 I’ve never made rolls of any kind, no cinnamon and no coconut. But I really have to give some of those rolls a go. Awesome pictures as well.
    Happy Fiesta Friday. 🙂

  3. OMG Sadia!!! I am so making these rolls!! They are calling my name very loud and I am just going to have to listen and make them very soon!! This is an insanely amazing recipe!! 😀

  4. The recipe looks fantastic and I will make this today. One tip on your site though…. You have WAY TOO MANY PICTURES. I have a new computer and high speed internet and I am still having to wait. I can imagine that people in less ideal circumstances will just give up. Do us all a favor and leave out about 90% of photos unless they are required to understand the recipe.

    1. Hii Gretchen!

      Thanks a lot for the feedback. I will definitely try and reduce the number of pictures i post. The thing is that i love to photograph food, and i end up clicking a lot of pics and finally i just have to post all pics, hehe!

  5. Hi Sadia I wanna try ths today but a query U have mentioned plenty of butter in the ingredients for the roll but I don seem mentioning any wer in the method… am I missing out something ??? Or did u use to brush the roll bfr the second proofing?? Thx

    1. Hi Yasmeen! Sorry for the late reply. The melted butter is brushed all over the rolled pastry before adding the filling into it. It’s mentioned in the directions dear. Please feel free to ask if you have any more doubts. Hope this turns out good for you.

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