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Coconut Cream Rolls

These delightfully fluffy Coconut Cream Rolls are easy to make and are filled with a delicious creamy coconut filling. Perfect for breakfast or as an afternoon snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted
  • 1 large egg
Filling Ingredients
  • 1 cup coconut cream Use full-fat coconut cream for best richness.
  • 1/2 cup shredded coconut, unsweetened Use unsweetened for a more balanced flavor.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. In a separate bowl, mix the milk, melted butter, and egg until smooth. Gradually add this to the dry ingredients, stirring until just combined.
  4. Knead the dough gently on a floured surface for about 1-2 minutes until it becomes soft and pliable.
  5. Roll out the dough into a rectangle about 1/4 inch thick.
Filling
  1. In another bowl, mix the coconut cream, shredded coconut, and vanilla extract. Spread this mixture evenly over the rolled-out dough.
Assembly and Baking
  1. Starting from one long edge, roll the dough tightly into a log. Pinch the edges to seal.
  2. Cut the log into 1-inch thick pieces and place them cut-side up on the prepared baking sheet.
  3. Bake for 15-20 minutes, or until the tops are lightly golden.
  4. Remove from the oven and let them cool slightly before serving.

Notes

Make sure not to over-knead the dough to keep the rolls tender. For extra sweetness, sprinkle some powdered sugar on top after baking. Store leftovers in an airtight container.