Cherry Coconut Rolls
Make these Cherry Coconut Rolls for a breakfast pastry that combines tart cherries and sweet coconut in a soft roll. This recipe is suitable for home bakers looking for a new sweet roll for brunch or special occasions.
Equipment
- Large mixing bowl
- 9x13-inch baking dish
Ingredients
For the Dough
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast (1 packet)
- 1 teaspoon salt
- 3/4 cup whole milk warmed
- 1/4 cup unsalted butter melted
- 2 large eggs
For the Filling
- 1 cup dried cherries chopped
- 1 cup sweetened shredded coconut
- 1/3 cup brown sugar
- 3 tablespoons unsalted butter softened
For the Glaze
- 1 cup powdered sugar
- 2 to 3 milk tablespoons
- 1/2 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine 2 cups flour, sugar, yeast, and salt. Add warm milk, melted butter, and eggs. Mix until well combined, then gradually add remaining flour until a soft dough forms.
- Knead the dough on a lightly floured surface for 6 to 8 minutes until smooth and elastic. Place in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
- While dough rises, prepare the filling by mixing chopped dried cherries, shredded coconut, and brown sugar in a bowl. Set aside.
- Punch down the dough and roll it out on a floured surface into a 12x16-inch rectangle. Spread softened butter evenly over the dough, leaving a 1/2-inch border around the edges.
- Sprinkle the cherry coconut mixture evenly over the buttered dough. Starting from the long side, roll the dough tightly into a log. Cut into 12 equal pieces using a sharp knife or dental floss.
- Place rolls in a greased 9x13-inch baking dish, cover loosely with plastic wrap, and let rise for 30 to 40 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake rolls for 25 to 28 minutes until golden brown on top.
- While rolls bake, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth and pourable.
- Remove rolls from oven and let cool for 5 minutes, then drizzle with glaze while still warm.
- Serve warm with coffee or tea.
Notes
I created these Cherry Coconut Rolls after finding dried cherries in my pantry. Inspired by coconut macaroons and cherry pie, I combined these flavors in a soft roll. The tartness of the cherries balances the sweet coconut, making a pastry that is eaten quickly in my house.