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Coconut Cream Cinnamon Rolls Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/coconut-cream-cinnamon-rolls-recipe/