Coconut Cream Sweet Rolls

Shredded coconut is a popular ingredient in Spring desserts. We see it often used to decorate cakes and cupcakes or colored bright green to represent grass. Here it transforms Sweet Rolls.

When I think of Easter, I picture a coconut-covered bunny cake surrounded by pastel colored jelly beans nestled in green coconut grass.  These Coconut Cream Sweet Rolls from Cooking with Carlee are the adult version of my childhood memory.

These are a little more work than plain yellow cake covered in frosting and coconut, but I think you’ll agree that the flavor and texture are worth the added effort.  If you’re looking for something truly special for your Easter breakfast or brunch, this recipe is it.

Made with coconut oil, shredded coconut, and coconut extract – these are a coconut lover’s dream and sure to become an Easter tradition!

Prep Time: 2 Hours and 45 Minutes
Cook Time: 20 Minutes
Yield: 12 Servings
Difficulty: Medium



  • 1 Cup Mashed Potatoes, plain with 1/4 cup of the cooking water
  • 1 Cup Milk
  • 1/2 Cup + 1 Tablespoon Sugar
  • 1/2 Teaspoon Salt
  • 4 Tablespoons Butter
  • 2 1/2 Teaspoons Active Dry Yeast
  • 1 Egg, beaten
  • 1 Teaspoon Vanilla Extract
  • 4-5 Cups Flour, plus more for rolling


  • 1/3  Cup Coconut Oil
  • 1 Cup Sugar
  • 2 Cups Shredded Soconut


  • 1 Tablespoon Butter
  • 1-1 1/2 Cups Powdered Sugar
  • Pinch of Salt
  • A drop or two of Vanilla and/or Coconut Extract
  • 3 Tablespoons Cream
  • 1 Cup Lightly Toasted Coconut


  • First, get your potatoes ready. A large potato or a couple of medium potatoes would work. Peel and cut the potatoes, cut into cubes and boil until it's soft. Pour 1/4 cup of that water into a small bowl or measuring cup to proof the yeast. Drain the rest of the water and return the potato cubes to the saucepan. Mash until smooth.
  • Once water is about 110 F, add the Tablespoon of sugar and the yeast. Set aside while it activates.
  • Add the milk, butter, salt and 1/2 cup of sugar to the potatoes. Stir and warm over low heat until warmed through.
  • Butter a large mixing bowl and set aside. 
  • Place the warm potato mixture in the bowl of your mixer. Stir in the egg, vanilla and yeast mixture. 
  • Slowly add in the flour. Stop adding more flour while the dough is still sticky, but it should at least come together into a dough. Use the dough attachment, allow your mixer to knead the dough for about 5 minutes. Add a little more flour if needed, but don't add any more than you have to.  It should be loose, but it should come together into a dough. 
  • Turn the dough into the buttered bowl, being sure to scrape the bowl out all of the goodness. Cover and allow to rise to at least double its size, about an hour to an hour and a half. 
  • Punch down the dough and give it a couple of quick kneads to make sure it is deflated.
  • Place on a lightly floured surface. Let rest for about 10 minutes, then roll into an 18" square. 
  • Grease a 10x15 pan or a half sheet pan.
  • Brush with melted coconut oil and sprinkle with sugar and coconut flakes. 
  • Roll dough into a log and cut into 12 equal pieces. Place in greased Swiss Diamond Roasting Pan. Cover loosely with a towel and let rise for another hour.
  • Preheat oven to 375 F. Bake for 20 minutes, rotating the pan halfway through. The tops should be light golden down. 
  • Let sit for about 5 minutes, then put together the glaze.
  • In a small bowl, beat the glaze ingredients together. You want it to be thick, just barely thin enough to pour.
  • Drizzle glaze all over warm sweet rolls. Sprinkle with toasted coconut. Devour!