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Coconut rolls with coconut glaze on a wire rack.
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5 from 2 votes

Coconut Rolls with Coconut Glaze

Aromatic soft and fluffy coconut rolls with sweet coconut filling and coconut glaze. A lovely tropical twist to regular cinnamon rolls.
Prep Time30 minutes
Cook Time25 minutes
Proofing Time2 hours
Total Time2 hours 55 minutes
Course: Dessert
Cuisine: Asian
Servings: 9 rolls
Calories: 402.2kcal
Author: Priya Maha

Ingredients

Dough

  • 280 g all-purpose flour
  • 125 ml milk
  • 4.5 g instant yeast
  • 25 g sugar
  • ¼ teaspoon salt
  • 40 g butter
  • 1 egg
  • 40 g butter (to brush on rolled dough before adding the coconut filling)

Coconut Filling

  • 75 g grated coconut (fresh)
  • 75 g brown sugar
  • 30 ml water
  • ¼ teaspoon salt

Coconut Glaze

  • 225 g powdered sugar
  • ¼ teaspoon salt
  • 60 ml coconut milk

Instructions

Dough

  • Pour milk into a large mixing bowl and add yeast to it. Stir to dissolve.
  • Add the egg and sugar. Stir salt into flour and add both into the liquid ingredients. Mix at medium speed for approximately 2 minutes until the dough comes together. Dough will be sticky at this stage.
  • Add the softened butter and continue to mix on medium speed for another 7 to 8 minutes until the butter is all incorporated and the dough becomes smooth. The dough will be lightly sticky at this stage.
  • Turn it out onto a lightly floured surface, knead to form a smooth ball. Place the dough in a deep bowl, cover with a kitchen towel and let it proof until double in size.

Coconut Filling

  • To make the filling, add the brown sugar. salt and water into a medium-sized pan.
  • Turn on the heat to a low flame and mix to dissolve the brown sugar.
  • Once the sugar is dissolved, add the coconut. Cook the coconut over low heat until it thickens slightly. Remember to keep the heat low.
  • Continue cooking until the filling thickens and the liquid in the pan is almost dried up. Keep stiring to avoid it from burning.
  • Turn off the heat and let the filling cool down before using. This filling can be made in advance and refrigerated.

Assembling the Coconut Rolls

  • Once the dough has doubled in size, turn it out onto a lightly floured work surface. Using a large rolling pin, roll into to a rectangle measuring 25 cm by 30cm.
  • Spread butter all over followed by the coconut filling in a thin and even layer.
  • Roll the dough tightly into a log along one of the longer edges. Pinch the ends.
  • Cut the log into 9 equal sections and arrange them into a well-greased 7 inches square tin or baking dish.
  • Cover with a clean kitchen towel and let the rolls proof until double in size.
  • Bake the rolls in a preheated oven at 175°Celsius for 25 minutes.

Making the coconut glaze

  • While waiting for the coconut rolls to bake, prepare the glaze.
  • Add powdered sugar into a jar. Pour in the coconut milk and stir until the glaze is smooth. This glaze will crust, so it is important not to make it too much in advance.
  • Once the coconut rolls are baked, remove them from the oven and brush the top with butter. Next, pour the coconut glaze all over the top while the rolls are still hot.
  • Let the rolls cool down slightly and turn them out onto a wire rack to cool further.

Notes

Kneading the dough
  • The dough in this coconut rolls recipe is kneaded in a mixer. If you wish to knead by hand, you will need to knead it slightly longer than the time mentioned in the recipe.
  • To test if the dough is well kneaded, use the windowpane test. Take some dough and stretch it gently with your hands until it forms a thin film (almost see through). If you can form the film without the dough tearing, the dough is well kneaded.
Yeast
  • The dough recipe uses instant dry yeast. Unlike active dry yeast, with instant yeast, there is no need to dissolve the yeast in warm milk or liquid and let it froth before using (which can take up to 15 minutes if using active yeast).
  • You can use room temperature milk to mix in the instant yeast and as soon as it is dissolved, you can add all other ingredients (except butter) and knead into a dough.
Best coconut to make the coconut filling
  • The coconut filling is best made with unsweetened freshly grated coconut.
  • Coconut in shredded form (thin short strips) will not be as good as grated coconut. You can still use shredded coconut, just process it in a food processor to make it fine and use as indicated in the recipe.
Storing the coconut filling
  • This filling can be made in advance and refrigerated for a good 3 to 4 days. If you wish to keep it longer, the filling is best frozen. It can last for a good one month frozen. Thaw before using.

Nutrition

Calories: 402.2kcal | Carbohydrates: 62.7g | Protein: 5.3g | Fat: 15.3g | Saturated Fat: 11.1g | Trans Fat: 0.3g | Cholesterol: 38.7mg | Sodium: 278mg | Potassium: 137mg | Fiber: 2.3g | Sugar: 36.7g | Vitamin A: 271IU | Vitamin C: 0.2mg | Calcium: 36.2mg | Iron: 2.1mg