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Coconut Cream Pie Sweet Rolls

Coconut Cream Pie Sweet Rolls are an amazing breakfast treat. Serve these fluffy and delicious sweet rolls for a holiday brunch, or bake and share with your friends and neighbors.
Coconut Cream Pie Sweet Rolls
Yield 9 to 14 rolls



  • 1 1/3 cups warm water (about 100°F)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 2 tablespoons granulated sugar
  • 1 large egg
  • 2 tablespoons melted butter
  • 4 cups all-purpose flour
  • 1 teaspoon kosher salt


  • 8 ounces cream cheese, softened
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 tablespoon all-purpose flour
  • 2 cups sweetened flaked coconut


  • Add warm water to a large mixing bowl. Add yeast and sugar, stir to mix. Set aside for 5 to 10 minutes or until yeast starts to bubble.
  • Add egg and melted butter to yeast mixture. Using a wooden spoon or dough whisk, stir to combine. Add 2 cups of flour and kosher salt. Mix well.
  • Add more flour as needed, 1/4 cup at a time until dough forms a ball and pulls away from sides of the bowl.
  • Turn dough onto a floured surface and knead for 3-5 minutes until dough is no longer sticky.
    (NOTE: If using a stand mixer: follow instructions above, mix with paddle attachment in step 2. Switch to dough hook attachment in step 3.)
  • Place dough in a greased bowl and cover with clean tea towel or plastic wrap. Set in a warm place and allow dough to rise about an hour, or until doubled in size.
  • Prepare filling: Add cream cheese, egg, sugar, vanilla and flour to clean bowl; mix until smooth. Add coconut and mix thoroughly.
  • Spray two 10-inch pie plates with non-stick cooking spray. Set aside.
  • Punch down dough and turn out onto a clean counter or mat. Roll into about 12x14-inch rectangle. Spread filling evenly over dough. From the long side, carefully roll as tightly as possible. Pinching edges to seal. Using a sharp serrated knife (or dental floss), slice into 1 to 1 1/2 inch slices.
  • Carefully place rolls into prepared pie plates. Cover; set aside to rise 30 minutes to 1 hour, until doubled in size.
  • Preheat oven to 375°F.
  • Bake rolls for 25 minutes or until golden brown and center rolls are cooked through.
  • Serve immediately or at room temperature.


Store leftover rolls covered in the refrigerator up to 3 days. Bring to room temperature before serving.
Recipe by Miss in the Kitchen.