Coconut Cream Cinnamon Rolls Recipe

Introduction

These Coconut Cream Cinnamon Rolls offer a unique twist on the classic favorite, with a tender potato-infused dough and a rich coconut filling. Topped with a creamy glaze and toasted coconut, they’re perfect for a special breakfast or treat.

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 extract
• 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

1. Step 1: Peel and cube the potato, then boil until tender. Reserve about ¼ cup of the cooking water and drain the rest. Mash the potato cubes until smooth.
2. Step 2: When the reserved water reaches 110°F, mix in 1 Tbsp sugar and the yeast. Let it activate while you prepare the rest.
3. Step 3: Add milk, butter, salt, and ½ cup sugar to the mashed potatoes. Warm gently over low heat until heated through.
4. Step 4: Butter a mixing bowl and transfer the warm potato mixture into it. Add the beaten egg, vanilla, and yeast mixture, stirring to combine.
5. Step 5: Gradually mix in the flour until the dough is slightly sticky but cohesive. Knead with a dough hook for about 5 minutes, adding a bit more flour if needed. The dough should be soft but hold together well.
6. Step 6: Place the dough in the buttered bowl, cover, and let rise until doubled in size, about 1 to 1.5 hours.
7. Step 7: Punch down the dough and knead briefly. Rest it on a floured surface for 10 minutes, then roll out into an 18-inch square.
8. Step 8: Grease a 10×15-inch or half-sheet pan. Brush the dough with melted coconut oil, then sprinkle with sugar and shredded coconut.
9. Step 9: Roll the dough into a log and slice into 12 equal pieces. Arrange them in the pan, cover loosely, and let rise for another hour.
10. Step 10: Preheat oven to 375°F. Bake the rolls for 20 minutes, rotating the pan halfway, until tops are lightly golden.
11. Step 11: Let rolls cool for 5 minutes while preparing the glaze. Combine all glaze ingredients and beat until smooth and pourable but thick.
12. Step 12: Drizzle glaze generously over the warm cinnamon rolls and sprinkle with toasted coconut. Serve and enjoy!

Tips & Variations

• For extra flavor, toast the shredded coconut before adding it to the filling.
• Substitute heavy cream in the glaze with coconut cream for a dairy-free option.
• If you don’t have a stand mixer, knead the dough by hand on a floured surface for about 8–10 minutes.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven until warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, this recipe uses regular potatoes for a soft, tender dough that pairs beautifully with the coconut flavor.

How do I know if the yeast is active?

When mixed with warm water and sugar, the yeast should start to foam and bubble within 5-10 minutes, indicating it is active and ready to use.

Coconut Cream Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.7 from 106 reviews

These Coconut Cream Cinnamon Rolls are a delightful twist on the classic cinnamon roll, featuring a rich, creamy potato-based dough enhanced with coconut oil, shredded coconut, and a luscious coconut cream glaze. Soft, fluffy, and bursting with coconut flavor, these rolls are perfect for a special breakfast or dessert treat.

• Author: Dana
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 3 hours 20 minutes
• Yield: 12 rolls 1x
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 extract
• 1 egg, beaten

Filling

• ⅓ cup coconut oil, melted
• 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

1. Prepare the potatoes: Peel and chop one large potato into cubes, then boil until tender. Reserve about ¼ cup of the cooking water, then drain the rest. Return the potato cubes to the pan and mash until smooth.
2. Activate the yeast: When the reserved potato water cools to approximately 110°F, stir in 1 tablespoon of sugar and the active dry yeast. Let it sit undisturbed to activate.
3. Make warm potato mixture: Add milk, butter, salt, and ½ cup sugar to the mashed potatoes. Warm gently over low heat while stirring until heated through.
4. Combine ingredients for dough: Transfer the warm potato mixture to a buttered mixing bowl. Add the beaten egg, vanilla extract, and the activated yeast mixture. Mix well.
5. Add flour and knead: Gradually incorporate 4 cups of flour, ensuring the dough stays slightly sticky but holds together. Knead the dough using a mixer with a dough hook for about 5 minutes, adding a little more flour if necessary, to achieve a soft, smooth consistency.
6. First rise: Place dough in the buttered bowl, cover, and let it rise for 1 to 1.5 hours until doubled in size.
7. Deflate and rest dough: Punch down the risen dough and knead a few times. Let rest on a floured surface for 10 minutes.
8. Roll out dough: Roll the dough into an 18-inch square on a lightly floured surface.
9. Prepare pan and filling: Grease a 10×15-inch or half-sheet pan. Brush the dough with melted coconut oil, then sprinkle sugar and shredded coconut evenly over the surface.
10. Roll and cut dough: Roll the dough tightly into a log and slice into 12 equal pieces. Arrange rolls in the greased pan, cover loosely with a towel, and let rise for another hour.
11. Bake the rolls: Preheat oven to 375°F. Bake the rolls for 20 minutes, rotating halfway through, until tops turn a light golden brown.
12. Prepare glaze: While rolls cool for 5 minutes, combine butter, heavy cream, powdered sugar, salt, and vanilla/coconut extract in a bowl. Beat until smooth with a thick but pourable consistency.
13. Glaze and finish: Drizzle the glaze generously over the warm rolls and sprinkle with toasted coconut. Serve warm and enjoy!

Notes

• Using mashed potatoes in the dough adds moisture and softness to the rolls.
• Keep the reserved potato water at around 110°F to not kill the yeast during activation.
• Do not add too much flour during kneading; dough should remain slightly sticky for fluffy rolls.
• Lightly toast the coconut for the glaze to bring out its nutty flavor.
• Allowing the rolls to rise twice ensures they are light and airy.
• Can be stored in an airtight container and reheated gently before serving.

Keywords: Cinnamon rolls, coconut cream rolls, potato dough rolls, sweet rolls, coconut glaze, breakfast pastries