Sweet coconut goodness in a cinnamon roll-like package. These sweet rolls are loaded with coconut and are the perfect breakfast or brunch treat for Easter or any day!
First get your potato ready. A large potato or a couple of medium potatoes would work. Peel and cut the potatoes, cut into cubes and boil until it’s soft. Pour ¼ cup of that water into a small bowl or measuring cup to proof the yeast. Drain the rest of the water and return the potato cubes to the saucepan. Mash until smooth.
Once water is about 110°F, add the Tablespoon of sugar and the yeast. Set aside while it activates.
Add the milk, butter, salt and ½ cup of sugar to the potatoes. Stir and warm over low heat until warmed through.
Butter a large mixing bowl and set aside.
Place the warm potato mixture in the bowl of your mixer. Stir in the egg, vanilla and yeast mixture.
Slowly add in the flour. Stop adding more flour while the dough is still sticky, but it should at least come together into a dough. Use the dough attachment, allow your mixer to knead the dough for about 5 minutes. Add a little more flour if needed, but don’t add any more than you have to. It should be loose, but it should come together into a dough.
Turn the dough into the buttered bowl, being sure to scrape the bowl out all the goodness. Cover and allow to rise to at least double its size, about an hour to an hour and a half.
Punch down the dough and give it a couple of quick kneads to make sure it is deflated.
Place on a lightly floured surface. Let rest for about 10 minutes, then roll into a 18″ square.
Grease a 10×15 pan or a half sheet pan.
Brush with melted coconut oil and sprinkle with sugar and coconut flakes.
Roll dough into a log and cut into 12 equal pieces. Place in greased baking dish. Cover loosely with a towel and let rise for another hour.
Preheat oven to 375°F. Bake for 20 minutes, rotating pan half way through. The tops should be light golden down.
Let sit for about 5 minutes, then put together the glaze.
In a small bowl, beat together the glaze ingredients together. You want it to be thick, just barely thin enough to pour.
Drizzle glaze all over warm sweet rolls. Sprinkle with toasted coconut. Devour!