Save on Pinterest

Coconut Crescent Rolls

These rich, tender and slightly sweet rolls are a nice accompaniment to both brunch and dinner menus.—Mildred Bickley, Bristol, Virginia
  • Total Time
    Prep: 30 min. + chilling Bake: 15 min. + cooling
  • Makes
    16 rolls


  • 1-1/8 teaspoons active dry yeast
  • 2 tablespoons warm water (110° to 120°)
  • 1/2 cup warm heavy whipping cream, (110° to 120°)
  • 2 tablespoons plus 2 teaspoons sugar
  • 1 egg
  • 1-2/3 cups all-purpose flour, divided
  • 1/4 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 2 tablespoons butter, softened
  • 1/4 cup confectioners' sugar
  • 1/4 cup sweetened shredded coconut
  • GLAZE:
  • 1 egg
  • 2 tablespoons milk
  • 1/4 cup sweetened shredded coconut


  • In a small bowl, dissolve yeast in warm water. Stir in the warm cream, sugar, egg and 1/4 cup flour. Place salt and remaining flour in a large bowl; cut in butter until crumbly. Fold in yeast mixture just until blended. (Do not knead.) Cover and refrigerate for at least 2 to 3 hours or overnight.
  • For filling, combine butter and confectioners' sugar. Stir in coconut; set aside.
  • Punch dough down. Divide dough in half. Turn onto a lightly floured surface. Roll each portion into a 12-in. circle. Spread with filling mixture. Cut each circle into eight wedges.
  • Roll up wedges from the wide end and place with pointed side down 2 in. apart on greased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 1 hour.
  • For glaze, combine egg and milk. Brush over dough. Sprinkle with coconut. Bake at 375° for 13-18 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts
1 each: 152 calories, 9g fat (6g saturated fat), 48mg cholesterol, 87mg sodium, 16g carbohydrate (5g sugars, 1g fiber), 3g protein.

Recommended Video