Recipes > Coconut Cream Pie Sweet Rolls Find A Store 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. Yield 9 to 14 rolls Print Recipe Pin Recipe 0 Reviews IngredientsDough1 1/3 cups warm water (about 100°F)1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast2 tablespoons granulated sugar1 large egg2 tablespoons melted butter4 cups all-purpose flour1 teaspoon kosher saltFilling8 ounces cream cheese, softened1 large egg1/2 cup granulated sugar1 teaspoon vanilla1 tablespoon all-purpose flour2 cups sweetened flaked coconut InstructionsAdd 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 12×14-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. NotesStore leftover rolls covered in the refrigerator up to 3 days. Bring to room temperature before serving. Recipe by Miss in the Kitchen. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
