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Coconut Cheesecake Rolls

Makes:

16 Rolls

Ingredients

~Dough:

1 Cup Milk - warmed to 110°F

3 tsp Sugar

3 tsp Yeast

1/4 Cup Butter - Room temperature

1/2 tsp salt

1/4 Cup Sugar

1 Egg

3 Cup Flour, (add more if needed for a Soft dough *1 TBSP at a time.)


~Filling:

•1 Block Cream Cheese, room temperature.

•1/2 Cup Sugar

•1 package of Maizena de Coco

•1 tsp Vanilla extract

•1 TBSP of Milk

•1 1/2 Cups Toasted Coconut


~Icing:

2 Cup Powdered Sugar

1-2 TBSP Milk *depending on your desired consistency.

Preparation

•In a Container Mix together Warm Milk (110°F), yeast and 3 tsp sugar, set aside to until frothy.

•In a separate Medium size Bowl add Sugar, Butter, Salt, Egg and 1 Cup of the Flour. Mix together until well combined.

•Next add in the Yeast mixture, mix and keep adding in the remaining Flour, 1/2 Cup at a time

•Knead for a nice Soft dough.

•Cover and let rise until doubled in size

•While the Dough is rising, make the Cream Cheese mixture and prepare your baking sheets with Parchment Paper.

•In a small bowl, mix together Cream Cheese, Sugar, Maizena de Coco, Vanilla extract and Milk. Combine well and set aside.

•Once the Dough as doubled in size, place on a flat surface.

•With a Pin Roll, roll into a Rectangle shape.

•Spread on Cream Cheese Mixture

•Add Pecan pieces on Top of Cream Cheese mixture.

•Next Roll the dough, starting on the long side.

•Once Rolled, cut with a Knife or use thread to make your rolls.

•Place rolls on a prepared baking sheet, cover and let rise until doubled in size.

•Preheat oven to 350°F while rolls are rising.

•Bake them for 20-25 min, until internal temperature reaches 200°F.

•Once baked, remove from oven and let cool.

•While cooling, make the icing.

•Mix together Icing ingredients until smooth, if needed add 1 more TBSP of Milk for a thinner consistency.

•Glaze Rolls with pipping bag or spread on with a Spatula.


Enjoy!!

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