Delicious soft and fluffy sweet coconut rolls with lemon glaze

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil enhances coconut flavor.

shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: desiccated coconut

Unsweetened coconut flakes reduce sugar content.

Combine 500 grams of flour, 40 grams of sugar, 1 packet of dry yeast, 1 egg, 40 grams of melted butter, and 250 milliliters of lukewarm milk in a mixing bowl.

Knead the dough for 5 - 7 minutes until it becomes soft and slightly sticky.

Cover the dough with plastic wrap and a kitchen towel, letting it rise for 1 hour at room temperature.

After the dough has risen, place it on a floured surface and roll it out.

Spread 50 grams of softened butter over the rolled-out dough.

Mix 50 grams of coconut flakes with 100 grams of sugar, 1 teaspoon of grated lemon zest, and 2 teaspoons of vanilla sugar, then sprinkle this mixture over the dough.

Roll up the dough tightly and reshape it with your hands.

Cut the rolled dough into slices about 2 fingers wide, yielding 8 large rolls.

Place the rolls close to each other on a baking sheet lined with parchment paper and cover them to rise for another 10 minutes.

Drizzle the rolls with 50 ml of milk before baking.

Bake in a preheated oven at 170 degrees Celsius for about 25 minutes, checking for doneness as baking time may vary by oven.

Prepare the lemon glaze by mixing 200 grams of cream cheese, 80 grams of powdered sugar, lemon extract, and 1 teaspoon of grated lemon zest, adding 50 ml of milk gradually while stirring until smooth.

Once the rolls are baked, let them stand for 2 - 3 minutes, then spread them with the lemon glaze.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens