Skip to content

Buttery Coconut and Almond Breakfast Rolls

April 22, 2012

Do you ever tire of cinnamon buns?  I realize that cinnamon buns really are an occasional treat but do you ever yearn for something similar but totally different?  I have been on an alternative breakfast roll recipe for a while.  I have discovered quite a few very intriguing combinations that I would like to try over the course of the next month.  For example, sticky lemon breakfast rolls are one that I am completely enthralled in they are just screaming TRY ME!!  I can smell the invigorating zest already.  Before I go there though I really would like to know how you feel about coconut.  Are you a coconut fan or not?  Honestly, I can take it or leave it but when it’s in these buns I find myself taking it, A LOT!

Buttery Coconut and Almond Breakfast Rolls are just that, buttery and coconut-y!  I stumbled upon this recipe over at Willow Bird Baking, Julie is her name and WOW does she know how to make a recipe come to life!  She was recently nominated over at Saveur’s for Best Baking Blog and with good reason too, her writing and food composition are absolutely phenomenal. Just like these coconut almond breakfast rolls.  She is very inspirational 🙂 I can not begin to describe to you how heavenly they are.  They are so delicious.  When you bite into them the dough is so tender it really just melts in your mouth.  The filling is beyond words.  I had to stop myself from eating the entire pan, seriously.  I have not tasted anything so delicious in a long time.  In these breakfast rolls coconut and almond are the perfect compliment to one another.

Buttery Coconut & Almond Breakfast Rolls
Roll Ingredients

1 ⅛ teaspoons active dry yeast
2 tablespoons warm water (100-110 degrees F)
1 tablespoons white vinegar
1 cup milk minus 1 tablespoon, room temperature
⅓ cup cold butter
1 ½ tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 1/2 cups flour
1 tablespoon butter, melted, for after baking

Filling Ingredients

¾ cup butter, melted
1/4 teaspoon coconut extract
1/4 cup sugar
1 cups sweetened coconut flakes
¼ cup finely ground almonds

Glaze Ingredients

½ cup plus 2 tablespoons icing sugar
1/8 teaspoon almond extract
1/8 teaspoon coconut extract
1-2 tablespoons milk (to thin to drizzling consistency)

To Prepare

Mix the warm water and yeast in a medium bowl and let the yeast foam for about 10 minutes. Put 2 tablespoons white vinegar in a measuring cup and then add milk up to the 1 cup line. Set this aside. In the bowl of a mixer fitted with a dough hook, whisk together flour, sugar, salt, baking soda, and baking powder and cut the shortening into the mixture with two knives or a pastry cutter until the shortening looks like small peas. Stir yeast mixture and milk mixture into the dry ingredients and mix well, kneading just a few turns. Transfer the dough to a bowl lightly sprayed with cooking spray, cover tightly with plastic wrap, and store in refrigerator overnight.

The next morning, preheat the oven to 400 degrees F and lightly butter an 8 x 8-inch baking dish. Turn the chilled dough out onto a floured surface and roll it into a large rectangle about 1/8-inch thick.  Stir the coconut extract into the melted butter; then spread the melted butter all over the top of the dough. Sprinkle on the sugar, sweetened coconut, and finely ground almonds. Gently roll the dough up into a spiral and cut it into rolls, placing them close together in your prepared baking dish (at this point, you could wrap and freeze the rolls for later if you wanted).

Cover the rolls with a clean dish cloth and let them rise in a warm spot until they have doubled, about 1 1/2 – 2 hours. Bake them for about 15-20 minutes or until browned on top (if you take them out at just lightly golden brown, they may still be doughy in the center). Brush with 2 tablespoons melted butter and return to the oven for 1 more minute. Whisk together the glaze ingredients (adding milk to get it to drizzling consistency) and drizzle the glaze over the warm rolls. Serve immediately.

Makes 12 rolls

If you are a breakfast roll kinda person, you have to try these immediately!  Don’t worry about the leftover either, they are just as incredible the next day!

From our kitchen to yours,
Sydney Jones

7 Comments leave one →
  1. April 22, 2012 5:05 pm

    Thank you so much for your sweet words, Sydney — your rolls came out just gorgeous! I am SO thrilled that you enjoyed them; they’re totally one of my new favorites!!

    • April 22, 2012 5:28 pm

      Julie they are absolutely incredible!! Pure coconut heaven. I truly admire your writing and you blog 🙂 I love this recipe, it is absolutely divine! Thank you so much, best of luck with Saveur well deserved indeed.

  2. April 22, 2012 6:34 pm

    I like some degree of coconut. For example I love coconut milk and certain desserts but this buttery and coconut almond breakfast roll I am sure that I would love.

    • April 23, 2012 3:54 am

      I am certain you WILL love these Bam! They are incredible, and don’t worry they are a lot like a good wine and get better with age 🙂

  3. April 22, 2012 10:37 pm

    Okay it’s official, I love you. These are scrumptious. I adore anything with coconut in it but these are out of this world.


  1. Lunatic Loves These Links | Cravings of a Lunatic

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: