Jumbo Coconut Rolls


If bigger is better, give these oversize spirals a try for a can’t-beat brunch treat.

Jumbo Coconut Rolls
Makes 4
  • 3½ cups plus 2½ tablespoons all-purpose flour, divided
  • ½ cup granulated sugar, divided
  • 1 (0.25-ounce) package active dry yeast
  • 1½ teaspoons kosher salt
  • 1¼ cups canned unsweetened coconut milk, divided
  • ⅔ cup unsalted butter, softened and divided
  • 1 large egg
  • 5 tablespoons sweetened flaked coconut
  • 1 cup confectioners’ sugar
  • Garnish: toasted sweetened flaked coconut
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups flour, ¼ cup granulated sugar, yeast, and salt.
  2. In a small saucepan, heat 1 cup coconut milk and ⅓ cup butter over medium heat until butter is melted and mixture registers 120° to 130° on an instant-read thermometer. Add to flour mixture, beating at medium-low speed until combined, stopping to scrape sides of bowl. Add egg, beating until combined. Reduce mixer to low, and gradually beat in 2 cups flour, stopping to scrape sides of bowl.
  3. Switch to dough hook attachment. Beat at low speed until a soft, slightly sticky dough forms, 14 to 16 minutes, stopping to scrape sides of bowl as needed. (Beat in up to remaining 2½ tablespoons flour, adding ½ tablespoon at a time, if dough is too sticky.)
  4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
  5. Lightly punch down dough. Cover and let stand for 10 minutes. Preheat oven to 350°. Spray 4 (6-inch) cast-iron skillets with baking spray with flour.
  6. On a lightly floured surface, roll dough to an 18×5-inch rectangle. In a small bowl, stir together coconut and remaining ¼ cup granulated sugar; sprinkle onto dough. Starting at one short side, roll up dough into a log. Cut log into 4 (1¼-inch-thick) slices, sightly tucking end of dough pieces underneath. Place slices, end side down, in prepared pans. Cover and let rise in a warm, draft-free place (75°) until puffed, about 40 minutes.
  7. Bake until rolls are lightly browned, 25 to 30 minutes. Remove from oven, and let cool on a wire rack for 10 minutes.
  8. In a small bowl, whisk together confectioners’ sugar and remaining ¼ cup coconut milk until smooth. Drizzle onto warm rolls; garnish with toasted coconut, if desired. Serve warm.
Be sure to use canned unsweetened coconut milk, not refrigerated coconut milk, and shake the can well before you use it.