Coconut Lemon Sweet Rolls Recipe

Name: Coconut Lemon Sweet Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DOUGH:; 2-3/4 cups All-purpose Flour; 1 teaspoon Salt; 3/4 cups Lite Coconut Milk, Canned; 2 Tablespoons Unsalted Butter, Cubed; 1 package Active Dry Yeast; 1/4 cups Brown Sugar, Packed; 1 whole Large Egg, Beaten (room Temperature); FOR THE FILLING:; 1/4 cups Unsalted Butter, Softened To Room Temperature; 3/4 cups Brown Sugar, Packed; 1 Tablespoon Lemon Zest; 1/2 teaspoons Vanilla Extract; 1 cup Sweetened Shredded Coconut; FOR THE FROSTING:; 4 ounces, weight Cream Cheese, Softened To Room Temperature; 2 Tablespoons Unsalted Butter, Softened To Room Temperature; 1 Tablespoon Freshly Squeezed Lemon Juice; 1 Tablespoon Lite Coconut Milk, Canned; 1/4 cups White Chocolate Chip, Melted And Cooled To Room Temperature; 1 cup Powdered Sugar; 1/2 cups Toasted Coconut For Topping, Optional

Servings: persons

FOR THE DOUGH:
2-3/4 cups All-purpose Flour
1 teaspoon Salt
3/4 cups Lite Coconut Milk, Canned
2 Tablespoons Unsalted Butter, Cubed
1 package Active Dry Yeast
1/4 cups Brown Sugar, Packed
1 whole Large Egg, Beaten (room Temperature)
FOR THE FILLING:
1/4 cups Unsalted Butter, Softened To Room Temperature
3/4 cups Brown Sugar, Packed
1 Tablespoon Lemon Zest
1/2 teaspoons Vanilla Extract
1 cup Sweetened Shredded Coconut
FOR THE FROSTING:
4 ounces, weight Cream Cheese, Softened To Room Temperature
2 Tablespoons Unsalted Butter, Softened To Room Temperature
1 Tablespoon Freshly Squeezed Lemon Juice
1 Tablespoon Lite Coconut Milk, Canned
1/4 cups White Chocolate Chip, Melted And Cooled To Room Temperature
1 cup Powdered Sugar
1/2 cups Toasted Coconut For Topping, Optional

1
In a large bowl, whisk together the flour and salt set aside.
2
Heat the milk and butter together in the microwave until the butter is melted and the mixture is 110u00b0F. Stir in yeast and brown sugar. Let sit for 10 minutes. After 10 minutes, stir the milk/butter mixture into the flour mixture. Stir in the egg.
3
Once the dough has started to come together, lightly flour your surface, and knead the dough for about 2 minutes. Place the dough in a lightly greased bowl and let rest for about 10 minutes.
4
While the dough is resting, make the filling: In a medium sized bowl, stir the brown sugar, lemon zest, vanilla, and shredded coconut until well combined. Set aside.
5
After the dough has rested for 10 minutes, lightly flour your surface again and roll it out into a rectangle (1/4 in thick). Using your hand (or a spatula) spread the butter over the dough and then sprinkle on the lemon sugar filling. Gently press the mixture. Roll up the dough tightly. Cut into 9 even pieces and place in a lightly greased 8x8 square pan. Cover with a kitchen towel and let rise for 60 minutes. After the rolls have risen for 60 minutes, preheat the oven to 375u00b0F.
6
Bake for 15 minutes. Cover with foil and bake an additional 5 - 10 minutes, if necessary. Mine were perfect after 15 minutes.
7
Let cool slightly while you make the frosting. Using your stand mixer, cream together cream cheese and butter for about 60 seconds, or until fluffy. Scrape down your bowl. Add in lemon juice, coconut milk, and white chocolate. Stir until combined and then scrape down the bowl. Add in the powdered sugar and beat until combined.
8
Immediately frost the warm rolls and serve!

958

kcal

Calories

Fat

136

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 22 ingredients. The key ingredients include: FOR THE DOUGH:, 2-3/4 cups All-purpose Flour, 1 teaspoon Salt, 3/4 cups Lite Coconut Milk, Canned, and more.

Yes, Coconut Lemon Sweet 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 Lemon Sweet Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions