Coconut Cream Pie Sweet Rolls are the ultimate morning treat. Fluffy sweet rolls filled with coconut cream filling and baked to perfection. The perfect weekend breakfast or a great addition to a holiday brunch.
Coconut Cream Pie Sweet Rolls
There’s nothing better than a pan of homemade sweet rolls right out of the oven. Pair these Coconut Cream Pie Sweet Rolls with a cup of coffee or a tall glass of milk and we are talking pure bliss.
This is a sponsored post in partnership with Red Star Yeast. All thoughts and opinions are my own.
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Easter is just around the corner and these Coconut Cream Pie Sweet Rolls would be perfect to nibble on for breakfast or a sweet addition to your Easter brunch or maybe a batch of these Peach Pie Cinnamon Rolls, okay both would be the best!
If you have never made sweet rolls, don’t be intimidated. I have step by step photos and directions for you. Visit Red Star Yeast for additional tips and troubleshooting for baking with yeast. If you are pretty new to baking with yeast you will love the Yeast & Baking Lessons!
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How to Make Coconut Cream Pie Sweet Rolls:
I start with Red Star Yeast for all of my homemade doughs. I love using Red Star Platinum Superior Baking Yeast for making sweet rolls. It has dough enhancers that give you a bakery quality dough right at home.
Start with warm water in a large bowl, with sugar and Red Star Platinum Yeast. Give it a stir to combine. Let the mixture set for 5 to 10 minutes until the yeast starts to bubble.
Add egg and melted butter and mix well.
You might notice I’m using a Danish dough whisk to mix the ingredients. I highly recommend it. A great tool for mixing any kind of dough!
Add 2 cups of the flour and the salt and stir until dough starts to come together. Add additional flour 1/4 cup at a time until dough forms a ball. Pour dough onto a floured surface and knead.
Cover dough and allow to rise in a warm place for one hour.
In a medium size bowl, add softened cream cheese, sugar, flour, egg and vanilla. Beat until creamy. Add coconut and mix well.
Punch dough down and roll into about a 12 x 14 inch rectangle, or in my case oblong shape. It’s easy to even up the dough after you roll it up. Spread filling evenly over dough. Roll up from the long side and pinch to seal.
Using a serrated knife, slice into 1 1/2 inch rolls and place into a greased pie plate. Set aside to rise while the oven preheats.
Bake for 25 minutes or until golden brown.
Tips for making the best sweet rolls:
You want to make sure your yeast is fresh. There will be an expiration date on the package.
Use the best quality ingredients that you can, like Red Star Platinum Superior Baking Yeast and I prefer King Arthur Flour for baking bread. All purpose or bread flour will work in this recipe.
Use warm water about 100°.
Knead your dough by hand for 3-5 minutes or use a stand mixer with a dough hook. Knead until dough is no longer sticky.
How do you know if your dough has doubled in size?
Place dough in a warm place to rise at least an hour until doubled in size. Use Red Star Yeast’s Rising & Ripe Test if you are not sure.
You will punch the dough down after it rises and remove all of the air bubbles before rolling it out.
Roll out the dough on a well floured surface to keep the dough from sticking. If the dough is hard to shape, let it rest for a few minutes to let the dough relax.
Spread filling evenly over dough. Start with the long edge and roll tightly. Pinch edges to seal the roll. When you have a heavy filling, like the coconut cream pie filling, just go slow and don’t worry if it gets a little messy.
You can always dust a little more flour to the outside or to your hands to make handling the dough easier.
You can gently squeeze the dough to evenly shape it all the way down. A serrated knife works great to slice the dough. Again, this is a bit messy with the filling. A silicone spatula works great to handle the slices into the baking dish.
Place slices on a buttered or greased baking pan and allow to rise a second time, usually 30 minutes to one hour.
These Coconut Cream Pie Sweet Rolls are incredibly decadent and delicious. They are a guaranteed hit for anyone who loves coconut! A great sweet roll to bake and share or for feeding a crowd. This will make 14-16 sweet rolls.
Storing Sweet Rolls:
Since these sweet rolls have a cream filling, leftovers are best stored covered in the refrigerator. Bring to room temperature before serving. Should keep 2-3 days but best the first 2 days.
More Sweet Rolls to Enjoy:
Sweet rolls are a weekend favorite on the ranch. I make them often and I can always count on Red Star Yeast to make them soft, fluffy and delicious.
Cream Cheese Filled Brioche Rolls are perfectly light and fluffy with sweet filling and brown butter and maple glaze that will knock your socks off. Lemon Sweet Rolls are perfect for spring or any occasion that you need something bright and delicious. For something over the top, try these Peanut Butter Sweet Rolls with Chocolate Drizzle or Chocolate Chip Sweet Rolls with Peanut Butter Icing.
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Store leftover rolls covered in the refrigerator up to 3 days. Bring to room temperature before serving. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
For the sweet rolls:
For the filling
Serving Size: 1
Amount Per Serving:Calories: 267 Total Fat: 10g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 41mg Sodium: 229mg Carbohydrates: 39g Fiber: 2g Sugar: 12g Protein: 5g
Store leftover rolls covered in the refrigerator up to 3 days. Bring to room temperature before serving.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.