Breakfast Sweet Rolls with Coconut and Toffee Recipe
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If you’re craving a morning treat that feels like a warm hug, look no further than this Breakfast Sweet Rolls with Coconut and Toffee Recipe. These rolls are soft, fluffy, and packed with toasted coconut and a rich brown sugar filling that melts into every bite. Topped with a luscious toffee sauce and a silky glaze, they transform a simple breakfast into an indulgent occasion you’ll want to savor again and again.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is delightfully straightforward. Each element plays its part in building the perfect balance of sweetness, texture, and flavor—from the soft dough to the gooey toffee sauce and the crisp coconut.
- 3 ½ cups all-purpose flour: The base of our dough, providing structure and softness.
- 1 packet (2 ¼ tsp) active dry yeast: Essential for that light, airy rise.
- ½ cup warm milk (110°F): Activates yeast and adds moisture for tenderness.
- ¼ cup granulated sugar: Sweetens and fuels the yeast.
- 2 large eggs: Adds richness and helps with dough elasticity.
- ½ cup unsalted butter, softened: Brings that buttery flavor and soft crumb.
- 1 tsp salt: Balances sweetness and enhances flavors.
- 1 cup shredded coconut, toasted: Adds a toasty crunch and tropical aroma.
- ½ cup brown sugar, packed: Infuses the filling and toffee sauce with deep caramel notes.
- 1 tsp cinnamon: A warm spice that complements coconut and sugar beautifully.
- ¼ cup unsalted butter, softened: For the luscious filling melt.
- ½ cup heavy cream: Creates a rich, creamy toffee sauce.
- ¼ cup unsalted butter: Adds velvet smoothness to the sauce.
- ½ tsp vanilla extract: Elevates the toffee and glaze with fragrant sweetness.
- Pinch of salt: Enhances all the sweet layers.
- ½ cup powdered sugar: For a delicate, sweet glaze finish.
- 1 tbsp milk: Thins the glaze to a perfect consistency.
How to Make Breakfast Sweet Rolls with Coconut and Toffee Recipe
Step 1: Make the dough
Start by activating your yeast in warm milk mixed with sugar, letting it bubble to life. Then, combine your flour and salt in a large bowl and add in the yeast mixture, eggs, and softened butter. Knead this into a smooth, elastic dough that feels just right—soft but not sticky. Cover it and let it rise in a warm spot until it doubles in size, which usually takes about an hour. This gentle rising period is where the magic of the airy texture happens.
Step 2: Prepare the filling
While your dough is resting, mix together the toasted shredded coconut, brown sugar, cinnamon, and softened butter. This combination creates a fragrant, melt-in-your-mouth filling with a perfect blend of sweetness and warm spice that will bring your rolls to life.
Step 3: Assemble the rolls
Once your dough has doubled, punch it down to release the air and roll it out into a 12 by 18-inch rectangle on a floured surface. Spread the coconut-toffee filling evenly over the dough, making sure to reach the edges for maximum flavor in each bite. Roll up the dough tightly from the long side into a log, then cut it into 12 equal slices and arrange them snugly in a greased baking dish. Let these beauties rise again for 30 minutes—they’ll puff up and get ready to bake into golden perfection.
Step 4: Bake the rolls
Pop the covered dish into a 350°F oven and bake for 25 to 30 minutes until the rolls are golden brown and irresistibly fragrant. The aroma alone will have you eagerly anticipating the next steps!
Step 5: Make the toffee sauce
While the rolls bake, combine heavy cream, butter, brown sugar, vanilla extract, and a pinch of salt in a small saucepan. Heat it gently and stir until everything melts together, then simmer for a few minutes until it thickens to a luscious sauce. This toffee is the crowning jewel that adds a sticky, sweet finish.
Step 6: Prepare the glaze
Whisk powdered sugar with milk and vanilla in a small bowl until smooth and glossy. This glaze will add a delicate sweetness and an elegant touch to your finished rolls.
Step 7: Assemble and serve
Once the rolls come out of the oven, drizzle the warm toffee sauce over them immediately so it seeps into every swirl. Follow with a gentle drizzle of the vanilla glaze for an extra layer of sweetness that’s simply irresistible. Serve these rolls warm and watch everyone’s eyes light up with delight!
How to Serve Breakfast Sweet Rolls with Coconut and Toffee Recipe
Garnishes
To elevate your Breakfast Sweet Rolls with Coconut and Toffee Recipe even further, sprinkle some extra toasted coconut flakes over the top for an added crunch and visual appeal. A light dusting of powdered sugar can add a whimsical snow-kissed look, or a few fresh berries can bring a pop of color and tartness to balance the sweetness.
Side Dishes
These sweet rolls pair wonderfully with a simple cup of freshly brewed coffee or a rich latte to cut through the sweetness. For a balanced breakfast, serve alongside a bowl of tangy Greek yogurt or some fresh fruit like sliced oranges or pineapple chunks which complement the tropical coconut notes beautifully.
Creative Ways to Present
Try serving your rolls on a wooden board or rustic plate for a cozy, homemade vibe. For a brunch gathering, place them in a pretty cake stand surrounded by small bowls of extra toffee sauce and glaze for guests to drizzle as they please. Wrapping individual rolls in parchment and tying with twine makes for a charming takeaway treat too!
Make Ahead and Storage
Storing Leftovers
If you have any rolls left (though that rarely happens), store them in an airtight container at room temperature for up to 2 days. This keeps them soft and fresh while maintaining that gooey toffee filling.
Freezing
These rolls freeze beautifully—wrap the cooled rolls tightly in plastic wrap and then foil, or place them in a freezer-safe bag. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating gently.
Reheating
To warm leftover rolls, pop them in a preheated 350°F oven for about 10 minutes or microwave covered with a damp paper towel for 20-30 seconds. Drizzle a little extra warmed toffee sauce if you want to revive that fresh-baked sensation.
FAQs
Can I use coconut flakes instead of shredded coconut?
Absolutely! Coconut flakes offer a slightly different texture and larger pieces, which can add a lovely chewiness to the rolls. Just make sure to toast them gently so they don’t overpower the filling.
Is it possible to make this recipe dairy-free?
Yes, you can substitute dairy butter with a plant-based alternative and use a non-dairy milk like almond or oat milk. For the toffee sauce, coconut cream works well in place of heavy cream to keep it rich and creamy.
Can I prepare the dough ahead of time?
Definitely! You can make the dough the night before and let it rise slowly in the fridge overnight. Bring it to room temperature before rolling out and assembling for a convenient morning bake.
What’s the best way to ensure the rolls are fully baked?
The rolls should be golden brown on top and spring back slightly when gently pressed. If you’re unsure, you can insert a toothpick in the center—it should come out clean or with a few moist crumbs.
Can I add nuts to the filling?
Yes, chopped pecans or walnuts make a great addition, adding extra crunch and complementing the toffee and coconut flavors perfectly. Just mix them into the filling before spreading it on the dough.
Final Thoughts
There’s something so comforting about waking up to warm Breakfast Sweet Rolls with Coconut and Toffee Recipe fresh from the oven. This recipe is a wonderful way to treat yourself and loved ones to a special start of the day without too much fuss. Give it a try and enjoy every sticky, sweet bite—it just might become your new favorite morning indulgence!
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Breakfast Sweet Rolls with Coconut and Toffee Recipe
- Total Time: 2 hours
- Yield: 12 rolls 1x
Description
Delight in these Breakfast Sweet Rolls with Coconut and Toffee, featuring a soft, fluffy dough filled with toasted coconut and cinnamon brown sugar, baked to golden perfection and topped with a luscious homemade toffee sauce and a smooth vanilla glaze. Perfect for a cozy morning treat or weekend brunch.
Ingredients
For the Dough:
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup warm milk (110°F)
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter, softened
- 1 tsp salt
For the Filling:
- 1 cup shredded coconut, toasted
- ½ cup brown sugar, packed
- 1 tsp cinnamon
- ¼ cup unsalted butter, softened
For the Toffee Sauce:
- ½ cup heavy cream
- ¼ cup unsalted butter
- ¼ cup brown sugar
- ½ tsp vanilla extract
- Pinch of salt
For the Glaze:
- ½ cup powdered sugar
- 1 tbsp milk
- ½ tsp vanilla extract
Instructions
- Make the dough: In a small bowl, dissolve sugar in warm milk. Sprinkle the yeast over the top and let it sit for 5-10 minutes, until foamy. In a large bowl, combine flour and salt. Add the yeast mixture, eggs, and softened butter. Mix until a dough forms. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
- Prepare the filling: In a small bowl, combine toasted shredded coconut, brown sugar, cinnamon, and softened butter. Mix thoroughly to create a uniform filling.
- Assemble the rolls: Preheat the oven to 350°F (175°C). Once the dough has risen, punch it down and roll it out on a floured surface into a 12×18 inch rectangle. Spread the coconut-toffee filling evenly over the dough. Starting from one long edge, roll the dough tightly into a log. Slice into 12 equal pieces and arrange them in a greased 9×13-inch baking dish.
- Let the rolls rise: Cover the baking dish with a towel and let the rolls rise for another 30 minutes until they puff up visibly.
- Bake the rolls: Bake in preheated oven for 25-30 minutes, until golden brown and cooked through. While baking, prepare the toffee sauce.
- Make the toffee sauce: In a small saucepan over medium heat, combine heavy cream, butter, brown sugar, vanilla extract, and a pinch of salt. Stir occasionally until the butter melts and the mixture simmers gently. Continue simmering for 3-4 minutes until slightly thickened.
- Make the glaze: Whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
- Finish the rolls: When rolls are baked, drizzle the warm toffee sauce over them, followed by a drizzle of the vanilla glaze for added sweetness and shine.
- Serve: Serve the sweet rolls warm for the best flavor and texture, perfect for a decadent breakfast or brunch treat.
Notes
- Ensure the milk is warm but not hot to activate the yeast properly.
- To toast coconut, spread it in a dry skillet over medium heat until lightly browned, stirring frequently to avoid burning.
- If the toffee sauce thickens too much upon cooling, gently reheat before drizzling.
- These rolls can be frozen after baking and cooled; reheat in oven before serving.
- For a dairy-free version, substitute butter and cream with plant-based alternatives and adjust accordingly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
