Coconut Crescent Rolls Recipe

Coconut Crescent Rolls Recipe
Coconut Crescent Rolls Recipe photo by Taste of Home
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Coconut Crescent Rolls Recipe

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These rich, tender and slightly sweet rolls are a nice accompaniment to both brunch and dinner menus.—Mildred Bickley, Bristol, Virginia
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 15 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 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 sweetened shredded coconut
  • GLAZE:
  • 1 egg
  • 2 tablespoons milk
  • 1/4 cup sweetened shredded 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.
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.
Originally published as Coconut Crescent Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p28

Nutritional Facts

1 each: 152 calories, 9g fat (6g saturated fat), 48mg cholesterol, 87mg sodium, 16g carbohydrate (5g sugars, 1g fiber), 3g protein.

  • 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 sweetened shredded coconut
  • GLAZE:
  • 1 egg
  • 2 tablespoons milk
  • 1/4 cup sweetened shredded coconut
  1. 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.
  2. For filling, combine butter and confectioners' sugar. Stir in coconut; set aside.
  3. 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.
  4. 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.
  5. 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.
Originally published as Coconut Crescent Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p28

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