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–+ servings

Coconut Rolls

These coconut rolls are sweet, soft, pillowy, nutty pull apart rolls with sweet coconut filling in every addictive swirl!
5 from 1 vote
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Course: Breakfast, Dessert, Snack
Keyword: Breads, coconut, pull apart bread
Servings: 12 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.