Coconut Cream Pie Sweet Rolls

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.

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.

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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Step-By-Step Directions for 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. 

1. Start with warm water in a large bowl, add 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. 

2. 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!

3. 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. 

4. Cover dough and allow to rise in a warm place for one hour.

5. In a medium size bowl, add softened cream cheese, sugar, flour, egg and vanilla. Beat until creamy. Add coconut and mix well.

6. 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. 

7. 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. 

8. Bake for 25 minutes or until golden brown. 

Tips for making the best sweet rolls

• Yeast: You want to make sure your yeast is fresh. There will be an expiration date on the package. 
• Ingredients: 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.
• Water Temperature: Use warm water about 100°.
• Kneading: 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. 

Rising, Filling and Shaping Sweet Rolls

• 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. 

If you are a coconut lover, you’ll also love these No Bake Coconut Cheesecakes that are easy enough for any night of the week.

• 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. My kids love these Pineapple Sweet Rolls with cream cheese icing.
• Blackberry Pie Sweet Rolls are always a brunch favorite. 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. 

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. 

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Print Recipe

5 from 7 votes

Coconut Cream Pie Sweet Rolls

Coconut Cream Pie Sweet Rolls are light and fluffy and filled with the best cream cheese and coconut filling. Great for breakfast or brunch.

Prep Time20 minutes mins

Cook Time25 minutes mins

Additional Time2 hours hrs

Total Time2 hours hrs 45 minutes mins

Course: Breakfast

Cuisine: American

Keyword: baking with yeast, coconut cream pie rolls, coconut rolls, Easter brunch, sweet rolls, yeast rolls

Servings: 14 Rolls

Calories: 267kcal

Author: Milisa

Equipment

• Platinum Superior Baking Yeast - 3 CT
• Danish Dough Whisk - Stainless Steel & Wooden Handle - Large 13.5" Professional Grade Hand Whisk

Ingredients

For the sweet rolls:

• 1 1/3 cup warm water - about 100°
• 1 package Red Star Platinum Superior Baking Yeast 2 1/4 teaspoons
• 2 tablespoons sugar
• 1 egg
• 2 tablespoons melted butter
• 4 cups all purpose flour
• 1 teaspoon kosher salt

For the filling

• 8 oz softened cream cheese
• 1 egg
• 1/2 cup sugar
• 1 tablespoon flour
• 2 cup sweetened flaked coconut
• 1 teaspoon vanilla
• non-stick cooking spray

Instructions

• Add warm water to a large mixing bowl. Add Red Star Yeast and sugar, stir to mix. Set aside for 5 to 10 minutes or until yeast starts to bubble.
• Add egg and melted butter and combine.
• Add 2 cups of flour and kosher salt. Mixing well.
• Add more flour as needed, 1/4 cup at a time until dough forms a ball and pulls away from sides of the bowl.
• Pour dough onto a floured surface and knead for 3-5 minutes until dough is no longer sticky. You can also do this in a stand mixer with a dough hook.
• Place dough over floured surface or in a greased bowl and cover.
• Set in a warm place and allow dough to rise about an hour or until doubled in size.
• Punch down dough and roll into about 12 x 14 inch rectangle.
• Mix filling together: Add cream cheese, egg, sugar, 1 tablespoon flour and vanilla until smooth. Add coconut and mix thoroughly.
• Spread filling evenly over dough.
• From the long side, carefully roll as tightly as possible. Pinching edges to seal.
• Using a serrated knife, slice into 1 inch slices.
• Spray two 10" pie plates with non-stick cooking spray.
• Carefully place rolls into pie plate and set aside to rise 30 minutes to 1 hour.
• Preheat oven to 375°.
• Bake rolls for 25 minutes or until golden brown and center rolls are cooked through.
• Serve immediately or at room temperature.

Notes

Store leftover rolls covered in the refrigerator up to 3 days. Bring to room temperature before serving.

Nutrition

Serving: 1g | Calories: 267kcal | Carbohydrates: 39g | Protein: 5g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 229mg | Fiber: 2g | Sugar: 12g