Coconut Crescent Rolls Recipe

Name: Coconut Crescent Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/8 teaspoons active dry yeast; 2 tablespoons warm water (110u00b0 to 120u00b0); 1/2 cup warm heavy whipping cream, (110u00b0 to 120u00b0); 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; 2 tablespoons butter, softened; 1/4 cup confectioners' sugar; 1/4 cup sweetened shredded coconut; 1 egg; 2 tablespoons milk; 1/4 cup sweetened shredded coconut

Servings: persons

1-1/8 teaspoons active dry yeast
2 tablespoons warm water (110u00b0 to 120u00b0)
1/2 cup warm heavy whipping cream, (110u00b0 to 120u00b0)
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
2 tablespoons butter, softened
1/4 cup confectioners' sugar
1/4 cup sweetened shredded coconut
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
5
. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 1 hour.
6
For glaze, combine egg and milk. Brush over dough. Sprinkle with coconut. Bake at 375u00b0 for 13-18 minutes or until golden brown. Remove from pans to wire racks to cool.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1-1/8 teaspoons active dry yeast, 2 tablespoons warm water (110u00b0 to 120u00b0), 1/2 cup warm heavy whipping cream, (110u00b0 to 120u00b0), 2 tablespoons plus 2 teaspoons sugar, and more.

Yes, Coconut Crescent Rolls falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Crescent Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions