Breakfast Sweet Rolls with Coconut and Toffee.

Iced roll with coconut and toffee bits on a plate.

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Breakfast Sweet Rolls with Coconut and Toffee.

Try light and fluffy buns with a delectable filling swirled inside! Make a batch of Breakfast Sweet Rolls with Coconut and Toffee.

Prep Time1

Cook Time30

Rising Time2

Total Time3 30

Course: Bread, Breakfast, Brunch, Christmas, Comfort Food, Dessert, Glamping, Holidays, Make-Ahead Breakfast, Thanksgiving

Cuisine: American

Servings: rolls

Calories: 514kcal

Author: Nancy Mock

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 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 pure vanilla extract
3 tablespoons milk

US Customary - Metric

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