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Coconut Macaroon Cinnamon Rolls

2023-02-20 - Written by: Emily J. Wilson

breakfast dessert cinnamon coconut macaroons

Coconut Macaroon Cinnamon Rolls

Sweet and indulgent coconut macaroon cinnamon rolls that will satisfy your cravings.

Coconut Macaroon Cinnamon Rolls

Description

Indulge in the delightful combination of sweet coconut macaroons and soft cinnamon rolls. This unique breakfast or dessert recipe features layers of fluffy dough, crunchy macaroon topping, and a hint of coconut magic.

Ingredients

For the Dough

  • 1 cup warm milk (105°F to 115°F)
  • 2 teaspoons active dry yeast
  • 3 tablespoons sugar
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup coconut oil

For the Coconut Macaroon Topping

  • 1 1/2 cups sweetened shredded coconut
  • 1/4 cup confectioners' sugar
  • 3 ounces unsalted macadamia nuts, finely chopped
  • 1 teaspoon vanilla extract

For the Cinnamon Swirl

  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Instructions

Make the Dough

  1. In a small bowl, combine warm milk and yeast. Stir to dissolve, then let it sit for 5-10 minutes until frothy.
  2. Add sugar, flour, and salt to a large mixing bowl. Mix until combined.
  3. Add eggs, melted butter, and coconut oil. Mix until a shaggy dough forms.
  4. Gradually add yeast mixture, kneading the dough until it becomes smooth and elastic (about 10-12 minutes).
  5. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.

Make the Coconut Macaroon Topping

  1. In a medium bowl, mix together coconut, confectioners' sugar, macadamia nuts, and vanilla extract.
  2. Set aside to use later.

Make the Cinnamon Swirl

  1. In a small bowl, combine softened butter, granulated sugar, cinnamon, and nutmeg.
  2. Mix until well combined and set aside.

Assemble and Bake the Rolls

  1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  2. On a lightly floured surface, roll out dough to about 1/4-inch thickness.
  3. Spread cinnamon swirl mixture evenly over dough, leaving a 1-inch border around the edges.
  4. Sprinkle coconut macaroon topping over the cinnamon layer, making sure to leave some space between each macaroon for even baking.
  5. Roll dough into tight log shapes and place on prepared baking sheets, seam-side down.
  6. Bake for 18-20 minutes or until golden brown.

Tips

  • For an added crunch, sprinkle a pinch of confectioners' sugar over the rolls before serving.
  • Store leftover coconut macaroon cinnamon rolls in an airtight container at room temperature for up to 2 days.

Hope you enjoy this delightful recipe!