Try light and fluffy buns with a delectable filling swirled inside! Make a batch of Breakfast Sweet Rolls with Coconut and Toffee.
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Oh, what a beautiful morning—when you wake up to a warm pan of sweet rolls like these! Cinnamon rolls are fine, of course, but why not try something a little different? And every bit as delicious. That's what you get with Breakfast Sweet Rolls With Coconut and Toffee.
The from-scratch, soft breakfast rolls are rolled up with a filling of shredded sweetened coconut, toffee bits, and brown sugar. Once baked the sweet buns are topped with a thick layer of homemade icing.
What's the difference between sweet rolls and cinnamon rolls?
Sweet rolls are a huge category of baked treats made from sweet dough. It normally refers to yeast-risen doughs like kolache, pain aux raisin, honey buns, and these Breakfast Sweet Rolls that are rolled up like a jelly roll with fillings. Sometimes pastries like Danish get lumped under this category, too
That means that cinnamon rolls are a type of sweet roll.
Try this sweet roll, too: Iced Lemon Rolls With Cardamom!
Why you'll love this recipe
Whether you like cinnamon or not, it's refreshing to find a different kind of sweet roll recipe, one with no cinnamon inside.
The homemade bread dough comes together easily, and my recipe shows you how to roll it out after it rises. The filling is a luscious combination of toffee candy bits and chewy coconut. Brown sugar and melted are perfect with both.
As you can tell from the name, the warm rolls are wonderful to serve for breakfast or brunch, but that sweet filling and gooey frosting means you can even enjoy them for dessert.
Have company coming for Christmas and the holidays? This is one of my favorite breakfasts to make for my overnight guests.
🔪 How To Make Breakfast Sweet Rolls with Coconut and Toffee
Sweet Rolls Ingredients:
- Active Dry Yeast: Use one envelope or 2-¼ teaspoons
- Milk: This is the liquid that activates the yeast
- Unsalted Butter: It's used in the dough, the filling, and the frosting
- Sugar: Use granulated sugar in the dough and frosting
- Eggs: Use size large eggs
- Salt: Just a pinch
- All-Purpose Flour: King Arthur Flour is my go-to brand
- Brown Sugar: Use this in the filling
- Sweetened Shredded Coconut: Look for this ingredient in the baking aisle
- Toffee Bits: Such as Heath Toffee Bits
- Confectioner's Sugar: The frosting for the sweet rolls is made with powdered sugar
- Vanilla Extract: Use a good quality extract in baking like Nielsen-Massey
Step 1: Make the dough
Activate the yeast in warm milk, then stir in butter, sugar, and eggs. Add in flour to make a sticky dough.
Turn the dough out onto a lightly floured surface, and knead until the dough is smooth.
Cover the sweet roll dough in a bowl with plastic wrap and let it rise for 90 minutes.
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Step 2: Make the rolls:
Roll out the dough into a large rectangle, and spread melted butter over the surface. Sprinkle the brown sugar, coconut, and toffee over the dough, and roll up the dough.
Slice it into 12 rolls.
Step 3: Let the rolls rise
Place the rolls into a prepared baking dish, cover it, and let the rolls rise for 30 minutes.
Step 4: Bake
Bake the rolls until they're browned and baked through.
Step 5: Add the frosting
Whisk together the ingredients for the sweet frosting, and spread it over the warm rolls. Enjoy!
FAQ
Yes, you can prepare the rolls and refrigerate them overnight. Follow the recipe all the way up to putting the twelve rolled pieces in the baking pan. Cover the pan with plastic wrap and pop them in the fridge.
The next morning, take the rolls out and let them rise/warm up in a room-temperature spot for an hour. Then bake them according to the directions.
Ready for a warm pan of gooey sweet rolls with crunchy candy bits and chewy coconut? Me too!
The recipe for Breakfast Sweet Rolls With Coconut and Toffee is below! And here are a few more breakfast treats that are mighty tasty, too:
💬 How do you like these sweet rolls? Leave a comment below!
📖 Recipe
Breakfast Sweet Rolls with Coconut and Toffee.
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Ingredients
For Dough:
- 8 ounces milk (1 cup)
- 2¼ teaspoons active dry yeast (1 envelope)
- 4 tablespoons butter, softened
- ⅓ cup granulated sugar
- 2 eggs
- ¾ teaspoon salt
- 4 cups all-purpose flour, unbleached, plus extra for kneading
- Nonstick spray or butter to grease the bowl
For Filling:
- 2 tablespoons melted unsalted butter
- ½ cup packed brown sugar
- ½ cup sweetened shredded coconut
- ½ cup toffee bits (like Heath Toffee Bits)
For Frosting:
- 4 tablespoons unsalted butter, softened
- 3 cups confectioners sugar
- 1 tablespoon vanilla extract
- 3 tablespoons milk
Instructions
Make the dough:
- Heat 1 cup of the milk in the microwave just until it is lukewarm—not hot. Stir the yeast into the milk and allow it to sit and activate for 15 minutes.
- Pour this mixture into the bowl of a stand mixer, and add in 4 tablespoons of the softened butter and ⅓ cup of the granulated sugar. Mix these ingredients together on medium speed.
- Mix in the eggs, one at a time, and then the salt.
- Pour the 4 cups of flour into the bowl and mix it in until a wet sticky dough forms and there are no lumps of butter. Dump the dough out onto a lightly floured surface.
- Knead the dough by hand for about 10 minutes on a lightly floured surface, until it is smooth and shiny. (A bench scraper is helpful to help scrape up the wet dough from the work surface.) Sprinkle a little more flour on the board as necessary if the dough is sticking.
- Shape the dough into a ball and place into a large, greased bowl. Cover loosely with a piece of plastic wrap. Allow the dough to rise in a warm place for 90 minutes: it should be doubled in size.
Fill, roll, and cut the dough:
- Turn the dough out onto a lightly floured surface and gently press the air out. Allow the dough to rest for 10 minutes.
- Line a 9x13-inch baking pan with parchment paper. (If you don't have parchment, grease the bottom and sides.)
- Roll the dough out into a 12" x 18" rectangle.
- Brush the dough rectangle with the melted butter. Sprinkle the brown sugar evenly over the butter. Sprinkle the coconut over the butter next, followed by the toffee bits.
- Starting at a long side, roll the dough up, jelly roll-style. Pinch along the entire, long seam until it's completely sealed.
- Cut the roll into 12 equal slices: I like to use a serrated bread knife but you can also use the dental floss method if you'd prefer. Fit the slices into the prepared baking pan. Cover the pan with a clean dish towel and let the rolls rise for 30 minutes.
Bake:
- Preheat the oven to 350° F.
- Bake the rolls for about 30 minutes: The tops should be golden brown. Once baked remove them from the oven and allow the rolls to cool in the pan for about 10 minutes.
Make the frosting:
- Beat the 4 tablespoons of softened butter until creamy. Slowly mix in the confectioner's sugar until it's completely blended with the butter. Add in the vanilla and then the milk. Beat the frosting on high speed until it's creamy and fluffy.
- Spread the frosting over the warm rolls, or let them cool completely before frosting. Serve the rolls warm or at room temperature.
- Store leftover rolls tightly covered for up to three days. Makes 12 rolls.
Notes
Tip:
To make the rolls ahead of time: Follow the recipe all the way up to putting the twelve rolled pieces in the baking pan. Cover the pan with plastic wrap and pop them in the fridge to rest overnight.The next morning, take the rolls out and let them rise/warm up in a room-temperature spot for an hour. Then bake them according to the directions.
Nutrition
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