Coconut Almond Rolls

These soft, fluffy rolls are filled with a rich coconut-almond swirl and finished with a creamy coconut cream cheese icing. Sweet, nutty, and perfectly indulgent, they’re a bakery-style treat that feels both cozy and elevated—perfect for special mornings or dessert.

Yield: 16 jumbo, 24-32 regular

Author: Kelli Bowman

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Coconut Almond Rolls

Prep time: 40 MinCook time: 18 MinInactive time: 3 HourTotal time: 3 H & 58 M

These soft, fluffy rolls are filled with a rich coconut-almond swirl and finished with a creamy coconut cream cheese icing. Sweet, nutty, and perfectly indulgent, they’re a bakery-style treat that feels both cozy and elevated—perfect for special mornings or dessert.

Ingredients

Dough

• 4 cups milk
• 1 cup butter
• 1 cup sugar
• 1 Tbsp active dry yeast
• 9 cups all-purpose flour (or 7 cups Caputo Fioreglut GF flour)
• 1 tsp baking powder
• ½ tsp baking soda
• 1 Tbsp salt

Filling

• ½ cup butter, melted
• ½ cup coconut cream
• 1 cup cane sugar
• 1 cup brown sugar
• 1 Tbsp cornstarch
• ½ tsp almond extract
• 2 cups sweetened shredded coconut

Icing

• 4 cups powdered sugar
• 8 oz cream cheese, softened
• 1 tsp vanilla extract
• 1 tsp almond extract
• ¼ cup coconut cream
• Pinch of salt
• (optional: 1 cup toasted coconut (bake at 350°F for 10–12 minutes, stirring occasionally)

Instructions

1. In a large pot, combine milk, butter, and sugar. Heat over medium until melted and warmed through (do not boil).
2. Remove from heat and let cool until warm to the touch (about 100–105°F).
3. Add yeast, stir, cover, and let sit for 5–7 minutes until foamy.
4. Add 7 cups flour (or 6 cups GF flour). Mix well, cover, and let rise for 1 hour, until doubled.
5. Add remaining flour (2 cups AP or 1 cup GF) along with baking powder, baking soda, and salt.
6. Mix until a soft, workable dough forms.
7. Use immediately or refrigerate (covered) for up to 2–3 days. If chilled, let sit at room temperature for 1 hour before rolling.
8. In a bowl, mix melted butter, coconut cream, cane sugar, brown sugar, cornstarch, almond extract, and shredded coconut until well combined.
9. Lightly flour your surface and roll dough into a large rectangle about ¼ inch thick.
10. Spread filling evenly over the dough, leaving a ½-inch border.
11. Roll tightly toward you, keeping the swirl snug. Pinch seams closed.
12. Slice into 16 jumbo rolls or 24–32 smaller rolls.
13. Place rolls on baking sheets (you’ll need 2).
14. Cover and let rise for 1 hour. (Optional: Freeze at this stage for up to 1–2 months. Thaw overnight before baking.)
15. Preheat oven to 375°F.
16. Bake for 18–22 minutes, until golden brown and set in the center.
17. In a bowl, whisk together powdered sugar, cream cheese, vanilla, almond extract, coconut cream, and salt until smooth.
18. Let rolls cool for about 5 minutes, then spread icing over the top.
19. Sprinkle with toasted coconut if desired.

Recommended Products

Caputo Italian 00 Flour

Caputo Fioreglut Gluten Free Flour

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