Coconut Sweet Rolls
This is my take on a version of a cinnamon roll that adds the sweetness of coconut.
Ingredients
Dough
3/4 cup full-fat coconut milk
1/4 cup water
1 packet of yeast (or 2.25 tsp)
3/4 tsp salt
2.5-3 cups of all-purpose flour
4 tbsp butter
1 egg yolk
2 tsp vanilla extract
Filling
1/2 cup packed brown sugar (light)
1/4 cup granulated sugar
1 tsp ground cinnamon
1/4 cup softened butter
1 cup sweetened coconut flakes
2-3 tbsp sweetened condensed milk
Glaze
3 tbsp full-fat coconut milk
1/4 tsp vanilla extract
1 cup powdered sugar
Instructions
Over low heat, warm the water, milk, and butter until it reaches 120-130 degrees F. Remove from heat and let cool to 110-120 degrees.
Once cooled to 110-120 degrees, sprinkle the yeast and allow to bloom for 5-10 minutes
While that’s going, combine the flour and salt in a mixing bowl or stand mixer. Slowly combine the remaining dough ingredients (including the yeast mixture) and mix until a smooth, elastic dough forms.
Cover and allow to double in size in a draft-free area, or in a proofing box. About 1 hour.
Combine the filling ingredients (except the condensed milk) in a bowl until you get a thick paste.
When the dough has doubled in size, place it on a lightly floured surface and roll into a rectangle. Spread the filling mixture around the entire rectangle. Drizzle the condensed milk across the entire dough rectangle - you don’t want it to pool or be too dense in one area.
Sprinkle the coconut flakes
Roll tightly into a log and slice into rolls
Place in a baking sheet, leaving about an inch between each roll
Cover and allow to rise for 45 mins to an hour.
Preheat oven to 375 and bake rolls for 15-20 minutes
Cover with foil after 15-20 minutes to prevent over browning - cook for another 5-10 minutes
Make the glaze while this is baking - combine all glaze ingredients with a whisk.
Allow rolls to cool slightly before drizzling on the glaze. Garnish with more coconut flakes.
