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: 9-14 rolls

Ingredients

For the dough:

1⅓ cups warm water, about 100°F
1 package (2¼ tsp, 7g) Platinum Yeast by Red Star (2¼ teaspoons)
2 Tbsp granulated sugar
1 egg
2 Tbsp melted butter
4 cups all-purpose flour
1 tsp kosher salt

For the filling:

8 oz softened cream cheese
1 egg
½ cup granulated sugar
1 tsp vanilla
1 Tbsp flour
2 cups sweetened flaked coconut
Non-stick cooking spray

Instructions

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 and combine.
Add 2 cups of flour and kosher salt. Mix well.
Add more flour as needed, ¼ 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. You can also do this in a stand mixer with a dough hook.
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.
Mix filling together: Add cream cheese, egg, sugar, vanilla and flour until smooth. Add coconut and mix thoroughly.
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 1½ inch slices.
Spray two 10-inch pie plates with non-stick cooking spray.
Carefully place rolls into pie plates and set aside to rise 30 minutes to 1 hour.
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.
Recipe created in partnership with Miss in the Kitchen.