Coconut Cream Sweet Rolls

Large coconut cream sweet roll topped with glaze and lightly toasted coconut.

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!

Prep Time45

Cook Time20

Additional Time2

Total Time3 5

Servings: Servings

Author: Carlee

Ingredients

Dough

1 large potato
1 Tablespoon sugar
2½ teaspoon active dry yeast
1 cup milk
½ cup granulated sugar
½ teaspoon salt
4 Tablespoons butter
1 egg beaten
1 teaspoon vanilla extract
4 cups all-purpose flour plus more for rolling

Filling

⅓ cup coconut oil
1 cup granulated sugar
2 cups shredded coconut

Glaze

1 Tablespoon butter
1 cup powdered sugar
1 pinch salt
a drop or two of vanilla and/or coconut extract
3 Tablespoons heavy cream
1 cup lightly toasted coconut

Instructions

First get your potato ready. 1 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 1 Tablespoon sugar of sugar and 2½ teaspoon active dry yeast. Set aside while it activates.
Add 1 cup milk, 4 Tablespoons butter, ½ teaspoon salt and ½ cup granulated sugar to the potatoes. Stir and warm over low heat until warmed through.
Butter a large mixing bowl and set aside.
Place the warm mashed potato in the bowl of your mixer. Stir in 1 egg, 1 teaspoon vanilla extract and yeast mixture.
Slowly add in the 4 cups all-purpose flour. Stop adding more flour once the dough starts to come together into a ball, it will still be sticky. 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 soft, 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 ⅓ cup coconut oil and sprinkle with 1 cup granulated sugar and 2 cups shredded coconut.
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 1 Tablespoon butter, 1 cup powdered sugar, 1 pinch salt, a drop or two of vanilla and/or coconut extract, and 3 Tablespoons heavy cream together. You want it to be thick, just barely thin enough to pour.
Drizzle glaze all over warm sweet rolls. Sprinkle with 1 cup lightly toasted coconut. Devour!

Nutrition

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