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Coconut Crescent Rolls

 Coconut Crescent Rolls
These rich, tender and slightly sweet rolls are a nice accompaniment to both brunch and dinner menus.—Mildred Bickley, Bristol, Virginia
16 ServingsPrep: 30 min. + chilling Bake: 15 min. + cooling

Ingredients

  • 1-1/8 teaspoons active dry yeast
  • 2 tablespoons warm water (110° to 120°)
  • 1/2 cup warm heavy whipping cream, (110° to 120°)
  • 2 tablespoons plus 2 teaspoons sugar
  • 1 egg
  • 1-2/3 cups all-purpose flour, divided
  • 1/4 teaspoon salt
  • 1/4 cup cold butter, cubed
  • FILLING:
  • 2 tablespoons butter, softened
  • 1/4 cup confectioners' sugar
  • 1/4 cup flaked coconut
  • GLAZE:
  • 1 egg
  • 2 tablespoons milk
  • 1/4 cup flaked coconut

Directions

  • In a small bowl, dissolve yeast in warm water. Stir in the warm
  • cream, sugar, egg and 1/4 cup flour. Place salt and remaining flour
  • in a large bowl; cut in butter until crumbly. Fold in yeast mixture
  • just until blended. (Do not knead.) Cover and refrigerate for at
  • least 2 to 3 hours or overnight.
  • For filling, combine butter and confectioners' sugar. Stir in
  • coconut; set aside.

2 of 2

Coconut Crescent Rolls (continued)

Directions (continued)

  • Punch dough down. Divide dough in half. Turn onto a lightly floured
  • surface. Roll each portion into a 12-in. circle. Spread with filling
  • mixture. Cut each circle into eight wedges.
  • Roll up wedges from the wide end and place with pointed side down 2
  • in. apart on greased baking sheets. Curve ends to form a crescent
  • shape. Cover and let rise in a warm place until doubled, about 1
  • hour.
  • For glaze, combine egg and milk. Brush over dough. Sprinkle with
  • coconut. Bake at 375° for 13-18 minutes or until golden brown.
  • Remove from pans to wire racks to cool. Yield: 16 rolls.
Nutritional Facts: 1 roll equals 152 calories, 9 g fat (6 g saturated fat), 48 mg cholesterol, 87 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein.