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Coconut Cream Cinnamon Rolls

Coconut Cream Cinnamon Rolls

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Indulge in the warmth and sweetness of Coconut Cream Cinnamon Rolls, a delightful treat that will elevate your brunch or dessert table. These fluffy rolls are infused with creamy coconut and aromatic cinnamon, making each bite a comforting experience. Perfect for family gatherings or cozy mornings, they offer a unique twist on the classic cinnamon roll. Whether enjoyed fresh from the oven or reheated later, these rolls are sure to become a beloved favorite in your home.

Ingredients

Scale
  • 1 large potato
  • 1 cup milk
  • ½ cup + 1 Tbsp granulated sugar
  • 4 cups all-purpose flour plus more for rolling
  • ½ tsp salt
  • 4 Tbsp butter
  • 2½ tsp active dry yeast
  • 1 tsp vanilla extract
  • 1 egg beaten
  • â…“ cup coconut oil
  • 1 cup shredded coconut
  • 3 Tbsp heavy cream
  • 1 cup powdered sugar

Instructions

  1. Prepare the potato by peeling and cubing it, then boil until tender. Reserve about ¼ cup of the cooking water.
  2. Allow the reserved potato water to cool to about 110°F, mix with one tablespoon of sugar and yeast; let it foam for a few minutes.
  3. In a saucepan, combine mashed potatoes, milk, butter, salt, and half a cup of sugar; warm through.
  4. Transfer the potato mixture into a mixing bowl, add the yeast mixture, beaten egg, and vanilla extract. Gradually incorporate flour until a slightly sticky dough forms.
  5. Place dough in a greased bowl, cover with a towel, and let rise until doubled (about 1 to 1.5 hours).
  6. Punch down the dough and let it rest on a floured surface for ten minutes before rolling into an 18-inch square.
  7. Brush melted coconut oil on the dough and sprinkle with sugar and shredded coconut. Roll tightly and slice into twelve pieces.
  8. Arrange in a greased baking dish; let rise again for about an hour while preheating the oven to 375°F.
  9. Bake for around twenty minutes until golden brown; rotate halfway through.
  10. Mix powdered sugar with heavy cream for glaze; drizzle over warm rolls before serving.

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