This buttery, gooey, and delicate coconut rolls are a reminiscent of a cinnamon roll, but stuffed with a sweet rich coconut filling instead.
They look soo pretty when baked and it is surprisingly easy to put together. The bun is super soft and the filling recipe is similar to that of coconut ladoo. I simply love coconut flavor in anything.
I used to have this philipino coconut bun since I was a child named pande coco from the grocery. I loove it! I have it even now. Pande coco is an usual bun but has sweet coconut filling in it. I always wanted to make a similar one at home. I loove cinnamon roll too, mainly the bun part of the roll (I’m not much of a fan of cinnamon flavor). So I thought of combining both the recipes and came up with this beauty.
You will want to try these. I hope you try them and let me know if you liked them as much as I did. Oh and by the way, if you can’t eat them all in one day they last quite a while in the fridge, even 4 days later, just microwave them for 30 seconds and they taste like you just pulled them out of the oven.
Rolls recipe from Pioneer Woman
Sweet Coconut Rolls
FOR THE ROLLS
- 240 ml whole milk
- 1/4 cup vegetable oil
- 1/4 cup sugar
- 11/4 tsp of active dry yeast
- 2 cups plus 1/4 cup extra, reserved all purpose flour
- 1/4 tsp heaping baking powder
- 1/4 tsp baking soda
- 1/4 tsp heaping salt
- Plenty of melted butter
FOR THE FILLING
- 2 cups desiccated coconut
- 1 tin sweetened condensed milk
- 2 tbsp butter
- Almond flakes
FOR THE GLAZE
- 11/2 cup powdered sugar
- 1/4 tsp salt
- 1/4 tsp vanilla
- 1/4 cup cold milk
For the Rolls
- Heat the milk, vegetable oil and sugar in a saucepan until a boil ( just below boiling). Remove from flame and let cool to warm.
- Sprinkle the yeast on top of the milk mix, cover for 1 minute.
- Add in 2 cups of flour. Stir with a wooden spoon until just combined. You don’t have to knead with hand. Cover with a kitchen towel, and keep in a warm place for 1 hour.
- After 1 hour, remove the towel and add the baking powder, baking soda, salt, and remaining flour. Stir thoroughly to combine. You can use the dough right away, or keep it in a bowl and refrigerate for up to 3 days.
- Preheat oven to 375 degree fahrenheit.
For the Filling
- Heat the butter in a saucepan and add in coconut. Mix well.
- Add in the condensed milk. And mix for about 3-4 minutes until the mixture leaves the sides of the pan and forms a mass. Remove from heat.
For the Glaze
- Mix all glaze ingredients till smooth.
- To assemble the rolls, on a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin. Brush melted butter evenly.
- Spread the filling on the rolled dough evenly. Sprinkle almond flakes.
- Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work. When you reach the end, pinch the seam together and flip the roll so that the seam is face down.
- With a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter on 9 inch baking trays. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
- Cover all the pans with a kitchen towel and set aside to rise for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
- Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time.
68 thoughts on “Sweet Coconut Rolls”
These look delicious Sadia!
Thank you Jess! 🙂
They look amazing!! 🙂
Thank you Bonnie! 🙂
Wow those look insanely GOOD!!! Pinning 😀 Happy FF!
Thanks Amanda! Hope you will make this. 🙂
Oh, do these look good! 🙂 Adding it to my list to try out for a family weekend breakfast!
Ooh thanks dear! Hope your family will enjoy this rolls. 🙂
I am sure they will! 🙂
How very decadent!
Thank you Aruna! 🙂
They look lovely and soft and tasty!!! And pretty too! Yum! 🙂
Thank you lili! 🙂
Your rolls must have a definite coconut flavor with the filling. This is a different twist on the “cinnamon roll” (I absolutely love cinnamon). I like coconut too so I bet they are good. Happy Fiesta Friday #56 🙂
Oh yeah! These are really good! 🙂
Oh, I love these! They must taste sooo good! 🙂 I’ve never made rolls of any kind, no cinnamon and no coconut. But I really have to give some of those rolls a go. Awesome pictures as well.
Happy Fiesta Friday. 🙂
Thank you! You are missing out on some serious good stuff. I think you must make these beauties. Im sure you will love it. 🙂
A roll this pretty must be delicious! Very enticing, Sadia. 🙂
Thank you Nancy! 🙂
These look and sound so delicious!!
Thank you Victoria! 🙂
ooh these look awesome, an awesome take on sweet rolls!
Thanks a lot Michelle! 🙂
These sound and look absolutely delish! and…Gorgeous clicks!
Thank you Sonal! 🙂
Good gosh Sadia, these gorgeous coconut buns look so wonderful. I can only imagine what they might taste like. I’ll keep on dreaming 🙂
Hahaha! Just make them, you will really enjoy making and eating this. 🙂
Gorgeous! Please send some my way 🙂
Thanks! I soo wish i could send some your way! 🙂
These look delicious, Sadia 🙂 Love your pictures too 🙂
Thanks dear! 🙂
OMG Sadia!!! I am so making these rolls!! They are calling my name very loud and I am just going to have to listen and make them very soon!! This is an insanely amazing recipe!! 😀
Hahaha thanks chefjulianna! You are soo sweet! 🙂
Awesome recipe, Sadia! The rolls look so delicious! 🙂
Thanks a lot! 🙂
What a beautiful picture – I’d love to try one of those beauties rightaway!
Thanks Ginger! Wish i could send some to you. 🙂
Delicious Sadia ☺Outstanding rolls
Thanks Skd! 🙂
Sadia, these are just gorgeous! I would love to have a couple for my breakfast.
Thanks Julie! Yeah this would be perfect for breakfast and also for tea. 🙂
WHY DID YOU CHARACTERIZE THE MILK IN ML (240 ML) WHAT DOES THAT EVEN MEAN THE REST OF IT IS SELF EXPLANATORY
ml means milliliters.
Thanks Syed! Glad that u liked it. 🙂
Hmmmm….they look very enticing!
Thanks a lot serena! 🙂
These look so good Sadia! I too love coconut in everything! And I love cinnamon rolls too so this version with a coconut filling sounds like something that I need to try soon! 🙂
Thanks Indu! Aaah i know that you will like this recipe then. 🙂
Wow these look incredible! Yummy!!!
Thank you Sara!
These rolls look really yummy!
Thank you Nancy!
How sweet! 🙂
Looks tasty i think i might have eaten it before but I i feel like eating it again just looking at the pics
Thank you Amaan! I can make it for you as many times as you want. <3
Delicious! I love cinnamon rolls of any kind and ones with coconut sound even better!
Thank you Sabrina! 🙂
Mm, nice refreshing twist on the classic cinnamon rolls 🙂
Thank you! 🙂
The recipe looks fantastic and I will make this today. One tip on your site though…. You have WAY TOO MANY PICTURES. I have a new computer and high speed internet and I am still having to wait. I can imagine that people in less ideal circumstances will just give up. Do us all a favor and leave out about 90% of photos unless they are required to understand the recipe.
Thanks a lot for the feedback. I will definitely try and reduce the number of pictures i post. The thing is that i love to photograph food, and i end up clicking a lot of pics and finally i just have to post all pics, hehe!
Hi Sadia I wanna try ths today but a query U have mentioned plenty of butter in the ingredients for the roll but I don seem mentioning any wer in the method… am I missing out something ??? Or did u use to brush the roll bfr the second proofing?? Thx
Hi Yasmeen! Sorry for the late reply. The melted butter is brushed all over the rolled pastry before adding the filling into it. It’s mentioned in the directions dear. Please feel free to ask if you have any more doubts. Hope this turns out good for you.
What is 11/4 tsp yeast
That’s 1 1/4 tsp, as in one and a quarter teaspoon of yeast. 🙂
Hi, your video says to leave the yeast and milk mixture sitting for 10min, but the recipe says 1min… Just wondering which is right? I’ve made this once already, and I’m like 80% sure that I did 1min, but i just wanted to check. They were delicious, btw!
I must have typed it wrong. You can keep it for a minute. 🙂