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
Scale
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
