Coconut Vanilla Cinnamon Rolls
Indulge in the tropical decadence of Coconut Vanilla Cinnamon Rolls, a delightful twist on the classic treat that’s perfect for breakfast, brunch, or a sweet snack. These fluffy, golden rolls are packed with fragrant cinnamon-sugar filling, enhanced by a generous layer of toasted coconut flakes that add a tropical crunch to every bite. Elevated with a smooth vanilla-coconut glaze, each roll balances rich, buttery flavors with a hint of paradise. With a simple, step-by-step process and ingredients like creamy coconut milk and warm vanilla extract, this recipe is as approachable as it is irresistible. Serve these soft, gooey rolls warm, and watch them become a family-favorite indulgence, perfect for any special occasion or cozy weekend morning. Plus, they’re ready in just 50 minutes of active preparation!
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Recipe Information
Ingredients
- 1 cup Whole milk
- 1 tablespoon Sugar
- 2.25 teaspoons Active dry yeast
- 0.25 cup Unsalted butter
- 2 large Eggs
- 4 cups All-purpose flour
- 1 teaspoon Salt
- 0.75 cup Brown sugar
- 1 tablespoon Ground cinnamon
- 1 cup Coconut flakes
- 2 teaspoons Vanilla extract
- 1 cup Powdered sugar
- 3 tablespoons Coconut milk
- 3 tablespoons Additional butter for filling
Instructions
Warm the milk in a small saucepan or microwave until it is lukewarm (about 110°F/43°C).
Stir the sugar into the milk and add the active dry yeast. Let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the frothy yeast mixture, melted butter, eggs, vanilla extract, and salt.
Gradually add the flour, one cup at a time, mixing until a dough forms. Knead the dough by hand or with a stand mixer fitted with a dough hook for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place for 1-2 hours until it doubles in size.
In a small bowl, mix the brown sugar and ground cinnamon. Set aside.
Once the dough has doubled in size, punch it down and roll it out on a floured surface into a 12x18-inch rectangle.
Spread the softened butter (for filling) evenly over the rolled-out dough. Sprinkle the cinnamon-sugar mixture evenly over the top, followed by the coconut flakes.
Starting from the long edge, tightly roll up the dough into a log. Cut the log into 12 equal slices and place them in a greased 9x13-inch baking dish.
Cover the dish with a towel and let the rolls rise again for 30-45 minutes until they have puffed up.
Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they are golden brown.
While the rolls are baking, make the glaze by whisking together powdered sugar, coconut milk, and vanilla extract until smooth.
Once the rolls are done baking, remove from the oven and let them cool for about 10 minutes. Drizzle the glaze over the warm rolls and serve.
Nutrition Facts
Calories |
4186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.4 g | 176% | |
| Saturated Fat | 94.2 g | 471% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2686 mg | 117% | |
| Total Carbohydrate | 656.1 g | 239% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 259.2 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 612 mg | 47% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 1912 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
