These coconut rolls are sweet, soft, pillowy, nutty pull apart rolls with sweet coconut filling in every addictive swirl! These vanilla and cardamom hinted rolls are great to serve with coffee or tea.
About these coconut rolls
I love the south Indian coconut poli we make during festive occasions - sweetened flatbread with coconut filling on a thin flour bread base, but unleavened. Inspired by the poli, these soft and fluffy, buttery and nutty bread pull apart rolls, with a hint of cradamom and vanilla these rolls are a true delight! Selefina Spices cardamom powder and Taylor & Colledge Madagascar Vanilla pack that extra aroma and flavor into these rolls. The extra divine flavor will make everything extra special! Do try with these and turn your ordinary ones into the ones with richer flavor.
These rolls are a coconut lovers dream come true in every bite or your ticket to paradise if you are in a colder region. Instantly, you will be transported to the tropical flavors which add a soothing and comforting feeling. These rolls are similar to the coconut buns which reminds the bakery style dilkhush! But they are different that some of the ingredients and forms are different creating a unique version of coconut bread!
These homemade pull apart rolls are great to share with friends and family and can be a great addition to your holiday breakfast, brunch, or with evening chai. The tangzhong gives extra softness to these rolls giving a lovely experience of these pillowy bread with coffee or tea.
These are also sweet but not overly sweet. With the right balance, these rolls can ideally be a dessert, snack, breakfast. It can be anything you want it to be.
You can swap butter with coconut oil to make a vegan version. These rolls are totally satisfying. In our home, these rolls dsappear like poof! They are so sweet and craveworthy!
Ingredients
To make these soft coconut rolls, you will require the following ingredients:
All purpose flour - gives the base structure to these sweet rolls
Sugar and brown sugar - sweetens the bread and the folling respectively
Instant yeast - this recipe uses instant yeast. However, you may use active dry yeast too. Make sure to activate the yeast and use in the recipe.
Butter - adds softness to the bread and flavors the filling
Coconut milk and water - liquid base for the bread and to make tangzhong
Cardamom - Selefina Spices ground cardamom imparts lovely aroma just like the cardamom added to traditional coconut poli filling
Vanilla - Taylor & Colledge Madagascar vanilla boosts the flavors of the filling adding extra rich flavor profile to the filling.
Salt - gives flavor
Desiccated coconut - unsweetened desiccated coconut makes it easier to make the filling in a jiffy. No need to cook the coconut filling on the stove. Saves time while giving great flavor to the filling reminding the traditional coconut poli.
Aquafaba - for brushing to give a golden crust after baking.
Serving Suggestions
These soft and tasty coconut rolls are great to pair with coffee or tea and hence you can serve them for breakfast, brunch or for tea time snack. I love it with a cup of ginger cardamom chai. These sweet rolls can also be a dessert too!
Storage
These are gine quickly in our home. I store the leftovers at room temperature if I have one or two and if I am using those in the next 24 -36 hours. If you have more, I recommend storing them in the refrigerator for a week. Warm them in the oven or use a microwave to warm for 10-12 seconds or as needed temperature.
Pull Apart Rolls for #2026Alphabetchallenge
For the year 2026, I am sharing different pull apart breads. Starting with Artichoke Spinach Rolls for 'A' and Beet and Cheese Rolls for the letter 'B', we are here with these coconut rolls for the letter 'c'. Stay tuned for more delicious and unique varieties of pull apart breads throughout this year.
More Coconut Breads
Coconut, coconut milk, and oil are great ingredients and use them in bread to make delicious versions of your favorite breads with a tropical flavor twist.
Eggless Coconut Lime Ginger Banana Bread
#2026AlphabetChallenge recipes
- Blogghetti: Chai Spice Mix
- Culinary Cam: Chicken Thigh Schnitzel + Chenin Blanc
- Jolene's Recipe Journal: Chocolate Chip Crescent Roll Cookies
- Mayuri's Jikoni : Chora Nu Shaak,Gujarati Style
- Sneha's Recipe: Colorful Peppers Pulao
- Karen's Kitchen Stories: Corn Saute with Pancetta, Potatoes, and Peppers
- A Messy Kitchen: Cranberry Pistachio Pull-apart Rolls
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Dill Pickle & Mustard Seed Cream Cheese Spread
- Food Lust People Love: Traditional Cullen Skink
- A Day in the Life on the Farm: White Chicken Chili
More Coconut Recipes
Coconut is an integral ingredient in our home. From chutneys, to spice powders to main dishes, sides and curries to desserts, we include it in many ways. Here are a few that you can try:
Thai Sticky Coconut Rice with Mangoes
Almond Coconut and Cranberry Chutney
Vegan Pumpkin Coconut Cornbread
For more coconut recipes, click here.
Coconut Rolls
Ingredients
For the Tangzhong
- 5 tsp All purpose flour
- ⅙ cup Coconut milk
- ⅙ cup Water
For the Dough
- 2¾ cup plus 1 tbsp All purpose flour
- ¼ cup Sugar
- ½ tsp Salt
- ½ cup Coconut milk
- ½ cup Water
- 4 tbsp Butter room temperature
- 2¼ tsp Instant yeast
For the Coconut Filling
- 6 tbsp Butter
- 1½ cup Brown sugar
- 2 cup Desiccated coconut
- ½ -¾ tsp Ground Cardamom
- 1 tsp Madagascar Vanilla
For brushing
- 2 tbsp Aquafaba
Instructions
- Mix the coconut milk, water, and flour listed under tangzhong and cook for 2-3 minutes to make the tangzhong. Set aside to cool.
- Add the wet ingredients, sugar, flour followed by instant yeast to the bread machine and set it on dough cycle for it knead and prove. This step can be done manually too.
- In the meantime, mix the butter, vanilla, brown sugar, ground cardamom, and desicated coocnut in a bowl.
- When the dough has doubled, punch and knead the dough. Roll it into a 18x12 rectangle. Spread the filling uniformly.
- Cut into one and half inch strips (from the shorter side). Roll each into a coil shape just like cinnamon roll. Place in a greased baking dish.
- Preheat the oven to 375℉.
- Prove for 40 minutes until doubled. Brush with aquafaba.
- Bake at 350℉ for 23-24 minutes. Remove from the oven and let it cool completely.
- Serve as such or with coffee/tea.
Stacy says
In Malaysia, where I lived for many, many years, coconut filling features in a lot of baked goods but I rarely think to replicate them now. Your buns brought back good memories, Radha. I'll be baking them soon!
Wendy M. Klik says
Oh my goodness, these look and sound amazing. I could almost smell them through the computer screen.
Mayuri Patel says
Just read the word coconut and I am all for it. Just a wonderful idea. A change from the usual cinnamon rolls.
hobby baker Kelly says
I've had many different coconut "rolls", but never one that also used cardamom, which is a favorite spice for me. These sound perfectly delicious!
Karen's Kitchen Stories says
I love this twist on cinnamon rolls! These are so beautiful and I love the filling ingredients. Perfect for breakfast.
Ellen says
These coconut rolls look AMAZING! I can't wait to try them.
Lisa says
I was excited for the coconut but when I saw you used cardamom, I was thrilled! It's becoming a favorite spice for me lately. Another great one!
Camilla M Mann says
This looks so amazing.
Jolene says
They would disappear here too! I definitely could use one this morning with my coffee!