Description
Delight in these Breakfast Sweet Rolls with Coconut and Toffee, a decadent treat blending soft, fluffy dough with rich coconut, crunchy toffee bits, and a creamy vanilla frosting. Perfect for a cozy morning or special brunch, these rolls offer a delicious balance of sweetness and texture, making breakfast truly memorable.
Ingredients
Scale
Dough Ingredients
- 8 ounces milk (1 cup)
- 2¼ teaspoons active dry yeast (1 envelope)
- 4 tablespoons butter, softened
- â…“ cup granulated sugar
- 2 eggs
- ¾ teaspoon salt
- 4 cups all-purpose flour, unbleached (plus extra for kneading)
- Nonstick spray or butter to grease the bowl
Filling Ingredients
- 2 tablespoons melted unsalted butter
- ½ cup packed brown sugar
- ½ cup sweetened shredded coconut
- ½ cup toffee bits (like Heath Toffee Bits)
Frosting Ingredients
- 4 tablespoons unsalted butter, softened
- 3 cups confectioners sugar
- 1 tablespoon vanilla extract
- 3 tablespoons milk
Instructions
- Activate Yeast: Heat 1 cup of milk until lukewarm, then stir in active dry yeast. Let it sit for 15 minutes to activate and become frothy.
- Mix Dough Base: In the bowl of a stand mixer, combine the activated yeast mixture with softened butter and granulated sugar. Mix on medium speed until blended.
- Add Eggs and Salt: Incorporate eggs one at a time, mixing well after each addition, then add salt to the mixture.
- Add Flour and Form Dough: Gradually add 4 cups of flour to form a wet, sticky dough ensuring no lumps of butter remain.
- Knead Dough: Turn dough onto a floured surface and knead by hand for about 10 minutes until smooth and shiny, adding flour as needed to prevent sticking.
- First Rise: Shape dough into a ball, place in a greased bowl, cover with plastic wrap, and let rise in a warm place for 90 minutes until doubled in size.
- Prepare for Filling: After rising, turn dough onto a floured surface and gently press air out. Let rest for 10 minutes.
- Prepare Pan: Line a 9×13-inch baking pan with parchment paper or grease it if parchment is not available.
- Shape Dough: Roll dough into a 12×18 inch rectangle on a floured surface.
- Add Filling: Brush dough with melted butter, sprinkle evenly with brown sugar, followed by shredded coconut and toffee bits.
- Roll Up Dough: Starting from a long edge, roll the dough jelly roll-style. Seal the long seam by pinching it closed completely.
- Cut Rolls: Slice the roll into 12 equal pieces using a serrated bread knife or dental floss method.
- Second Rise: Arrange rolls cut side up in prepared pan, cover with a clean dish towel, and let rise for 30 minutes.
- Preheat Oven: Heat the oven to 350°F (175°C).
- Bake Rolls: Bake for about 30 minutes until the tops are golden brown. Remove and cool rolls in the pan for 10 minutes.
- Make Frosting: Beat softened butter until creamy. Gradually add confectioners sugar, then vanilla extract, and milk. Beat on high speed until smooth and fluffy.
- Frost Rolls: Spread frosting over warm rolls or wait until completely cooled before frosting.
- Serve and Store: Serve rolls warm or at room temperature. Store leftovers tightly covered for up to three days.
Notes
- Make sure the milk is lukewarm, not hot, to properly activate the yeast.
- Kneading by hand helps develop gluten for a tender yet structured roll.
- If you do not have a stand mixer, you can mix and knead the dough entirely by hand.
- Using parchment paper makes cleanup easier and prevents sticking.
- The frosting can be adjusted for thickness by adding more milk or powdered sugar as needed.
- For extra flavor, consider adding a pinch of cinnamon to the filling mixture.
