Coconut Cream Sweet Rolls Recipe

I’m excited to share my Cinnamon Coconut sweet rolls, a cinnamon-swirled pastry studded with shredded coconut and shaped into eye-catching spirals perfect for Easter or any brunch.

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I grew up thinking sweet rolls had to be strictly cinnamon, but these Coconut Cream Sweet Rolls flip that idea. I use warm whole milk to coax the dough into soft stretch and fold it into a filling loaded with sweetened shredded coconut so every bite has crunch and chew.

It sits somewhere between a classic Cinnamon Coconut roll and something more tropical, and I seriously think it could be the Best Sweet Rolls Recipe you’ll test on any brunch crowd. I’m not gonna lie, they take a little patience, but once you taste them you wont regret the fuss.

Ingredients

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Whole milk: adds richness and tender crumb, gives carbs and calcium, not super sweet
Active dry yeast: leavens the dough, provides tiny protein and B vitamins, makes it fluffy
Unsalted butter: gives flavor and moisture, full of saturated fat, makes rolls tender
Eggs: bind and enrich, add protein and structure, helps browning and softness
All purpose flour: main carbohydrate, provides gluten for chew and rise, not much fiber
Brown sugar: sweetens and adds molasses flavor, provides moisture and slight caramel notes
Shredded coconut: gives chew and tropical flavor, adds fiber and kinda healthy fats sometimes
Cream cheese and coconut cream: make rich tangy glaze, add fat and sweetness, very creamy

Ingredient Quantities

1 cup warm whole milk (about 110°F)

2 1/4 teaspoons active dry yeast (1 packet)

1/2 cup granulated sugar

1/3 cup unsalted butter, melted and cooled

2 large eggs, room temp

1 teaspoon vanilla extract

4 cups all purpose flour

1 teaspoon salt

1/2 cup unsalted butter, softened for filling

1 cup packed brown sugar

1 tablespoon ground cinnamon

1 1/2 cups sweetened shredded coconut

4 ounces cream cheese, softened

1/4 cup unsalted butter, softened for glaze

2 cups powdered sugar

3 to 4 tablespoons coconut cream (from a can)

1 teaspoon vanilla extract (for glaze)

Pinch of salt

1/2 cup toasted coconut flakes for sprinkling, optional

How to Make this

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1. Warm 1 cup whole milk to about 110°F, sprinkle the 2 1/4 teaspoons active dry yeast on top, let sit until foamy about 5 to 10 minutes.

2. In a large bowl whisk the foamy milk with 1/2 cup granulated sugar, 1/3 cup melted and cooled unsalted butter, 2 room temperature eggs and 1 teaspoon vanilla until combined; stir in 4 cups all purpose flour and 1 teaspoon salt to form a shaggy dough.

3. Knead the dough by hand or in a stand mixer with a dough hook about 8 to 10 minutes until smooth and slightly tacky, add a tablespoon more flour only if it’s too sticky; place in a lightly greased bowl, cover and let rise in a warm spot until doubled about 1 to 1 1/2 hours.

4. While dough rises make the filling by creaming together 1/2 cup softened unsalted butter, 1 cup packed brown sugar and 1 tablespoon ground cinnamon, fold in 1 1/2 cups sweetened shredded coconut so it’s spreadable.

5. On a lightly floured surface roll the dough into a roughly 16 by 12 inch rectangle about 1/4 inch thick, spread the coconut brown sugar filling evenly leaving a 1/2 inch border, press filling lightly into the dough so it won’t spill when rolling.

6. Roll the dough tightly from the long edge into a log, pinch the seam to seal; use unflavored dental floss or a sharp serrated knife to cut into 12 even rolls, place them cut side up in a greased 9 by 13 inch pan.

7. Cover the pan loosely and let the rolls rise until puffy about 30 to 45 minutes while you preheat the oven to 350°F.

8. Bake the rolls at 350°F for 22 to 28 minutes until golden brown and centers are set, if tops brown too fast tent loosely with foil for the last 5 to 10 minutes.

9. Meanwhile make the coconut cream glaze: beat together 4 ounces softened cream cheese and 1/4 cup softened unsalted butter, add 2 cups powdered sugar, 3 to 4 tablespoons coconut cream from the can (start with 3 and add more for looser glaze), 1 teaspoon vanilla extract and a pinch of salt; mix until smooth and pourable. Let rolls cool 5 to 10 minutes then spread glaze over warm rolls and sprinkle with 1/2 cup toasted coconut flakes if using.

Tip hack: toast the flakes on a baking sheet in the 350°F oven 3 to 5 minutes watching closely, and use room temp eggs and softened cream cheese for a silkier dough and glaze.

Equipment Needed

1. Digital instant read thermometer for warming milk to about 110°F
2. Measuring cups and measuring spoons, yes both
3. Large mixing bowl (for dough and rising)
4. Stand mixer with dough hook or just a big bowl and a wooden spoon if you wanna knead by hand
5. Rubber spatula and a whisk (for glaze and folding filling)
6. Rolling pin and a lightly floured work surface
7. Bench scraper or sharp serrated knife or unflavored dental floss to cut the rolls evenly
8. Greased 9 by 13 inch baking pan
9. Baking sheet for toasting coconut flakes and for any overflow mess
10. Small bowl and electric hand mixer or sturdy fork for creaming the glaze ingredients

FAQ

Q: How do I know the yeast is alive and what temp should the milk be?

A: Warm the milk to about 105 to 115°F, stir in the sugar then sprinkle the yeast on top. Wait about 5 to 10 minutes, if it gets foamy its good. If nothing happens toss it and start again, too hot milk will kill the yeast so test by touch, it should feel warm not hot.

Q: Can I use canned coconut milk instead of coconut cream for the glaze?

A: Yes but use the thick part from the top of a chilled can or simmer regular canned coconut milk to reduce it until thick. If you use thin coconut milk the glaze will be runny, you could also use heavy cream with a little coconut extract but the coconut flavor wont be as strong.

Q: My rolls get soggy in the middle, how do I fix that?

A: Roll them snug and seal the edge, dont overstuff the filling, and bake seam side down on parchment. Let them cool a bit before spooning on the glaze so the filling doesnt steam and make the center soggy. Toasting some of the shredded coconut separately adds crunch and helps with texture.

Q: Can I make these ahead or freeze them?

A: Yep. After shaping you can cover and refrigerate overnight then bake next morning, or freeze unbaked rolls on a tray, transfer to a bag and freeze up to 2 months. Thaw in the fridge overnight then let come to room temp and proof about an hour before baking. Baked rolls freeze well too, thaw and warm before serving.

Q: What is the best way to reheat so they stay soft?

A: Warm them gently, either in the oven at 300°F for about 10 to 15 minutes wrapped loosely in foil, or zap a single roll in the microwave 12 to 20 seconds with a damp paper towel. Add a little extra coconut cream or glaze after warming if it looks dry.

Q: Any easy swaps for flour, sugar or yeast?

A: You can use bread flour for chewier rolls, or swap up to one cup of the flour for whole wheat but expect a denser crumb. Instant yeast works fine at a 1 to 1 ratio and you can mix it with the flour instead of proofing, but I still like proofing with active dry for reliability. For less sweetness try cutting brown or granulated sugar by 25 percent, but dont cut too much or the yeast and texture will change. For vegan or dairy free versions use plant butter and dairy free cream cheese but you will need an egg replacer because eggs affect the dough structure.

Coconut Cream Sweet Rolls Recipe Substitutions and Variations

Whole milk (1 cup) -> full fat canned coconut milk for extra coconut richness, or unsweetened almond milk if you want it lighter; either one used 1 for 1.
Active dry yeast (2 1/4 tsp) -> instant/rapid-rise yeast, same amount but you can mix it straight into the flour and skip the proof step.
2 large eggs -> flax “eggs” (1 tbsp ground flax + 3 tbsp water per egg, let sit 5 min) or 1/4 cup unsweetened applesauce per egg for a slightly sweeter, egg-free roll.
4 oz cream cheese (softened) for glaze -> mascarpone or a dairy free cream cheese (cashew or coconut based) 1 for 1; mascarpone makes it richer, dairy free keeps it vegan.

Pro Tips

1) Get the yeast temp right, its everything. Aim for about 105 to 115°F, test it with your finger if you dont have a thermometer, and wait for a good foamy bloom in 5 to 10 minutes. If it never gets foamy start over, hot milk will kill the yeast and cold milk wont wake it up.

2) Don’t overdo the flour when kneading. The dough should be slightly tacky not dry and stiff, so only add a tablespoon at a time if it’s really sticky. Knead until smooth and elastic, then let it rest and rise — underkneaded dough is gummy, overkneaded dough gets tough.

3) Make rolling and slicing cleaner by firming the log a little before you cut it. Press the filling in so it wont squirt out, chill the rolled log 10 to 15 minutes if the filling is too soft, and use unflavored dental floss to slice for neat edges without squashing the rolls.

4) Watch the bake and finish the glaze like a pro. Tent with foil if the tops brown too fast and check that centers are set, not jiggly; let the pan cool 5 to 10 minutes before glazing so the frosting sticks but doesn’t melt away. For the glaze add coconut cream a tablespoon at a time until you get the consistency you want, and always use room temp cream cheese and butter for a silky smooth finish. Toast the flakes on a sheet for 3 to 5 minutes at 350°F but keep your eye on them, they burn quick.