This buttery, gooey, and delicate coconut rolls are a reminiscent of a cinnamon roll, but stuffed with a sweet rich coconut filling instead.
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.
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 an usual 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.
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.
Rolls recipe from Pioneer Woman
Sweet Coconut Rolls
FOR THE ROLLS
- 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
FOR THE FILLING
- 2 cups desiccated coconut
- 1 tin sweetened condensed milk
- 2 tbsp butter
- Almond flakes
FOR THE GLAZE
- 11/2 cup powdered sugar
- 1/4 tsp salt
- 1/4 tsp vanilla
- 1/4 cup cold milk
For the Rolls
- Heat the milk, vegetable oil and sugar in a saucepan until a boil ( just below boiling). Remove from flame and let cool to warm.
- Sprinkle the yeast on top of the milk mix, cover for 1 minute.
- 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.
- 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.
- Preheat oven to 375 degree fahrenheit.
For the Filling
- Heat the butter in a saucepan and add in coconut. Mix well.
- 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
- Mix all glaze ingredients till smooth.
- 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.
- Spread the filling on the rolled dough evenly. Sprinkle almond flakes.
- 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.
- 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.)
- 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.
- 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.