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Coconut Cinnamon Rolls

Course: Desserts
Cuisine: Caribbean
Servings: 28 rolls.
Author: Felix (Simply Trini Cooking)

Ingredients

  • 4 cups flour 3 cup all purpose and 1 cup whole wheat
  • 1 pk 11 g yeast
  • 1 tsp. salt
  • ½ tsp. nutmeg
  • 1 tsp. allspice
  • 2 tbsp. sugar
  • 1 cup finely grated coconut
  • water
  • 1 egg
  • 1 tbsp. cream or water
  • Coconut filling
  • 2 packs 2-20 g ground cinnamon
  • 1 ¼ cups of butter
  • 8 tablespoons sugar
  • 2 packs 2 -100 grams shredded coconut
  • Raisin filling
  • 2 packs 2-20 g cinnamon
  • 1 ¼ cups of butter
  • 8 tablespoons sugar
  • 1 ½ cups raisins

Instructions

  • Sift the flour, salt, nutmeg, spice and yeast together.
  • Add the grated coconut.
  • Note: You do not have to squeeze the grated coconut dry.
  • Whisk the egg and add water to it to make 1 cup.
  • Add 1 tbsp of cream or milk to the mixture.
  • Mix the liquid well. Then add the liquid to the dry ingredients.
  • Blend well and knead to a soft dough. Place the dough in a well greased container. Cover and leave to rest for about 45 minutes or until it doubles in size.
  • Allow the dough to rest. Now it is time to prepare the filling.
  • Here are two types of delicious filling for this coconut roll.
  • The shredded coconut is my personal favourite.
  • Note: If you are preparing half the amount with cinnamon and half with raisins, you can use half the amount of ingredients for the filling. Here is how to prepare the filling.
  • The Filling
  • Cinnamon-coconut filling:
  • Place the butter in a small sauce pan. Melt the butter and sugar together. Add the cinnamon. Mix the ingredients over a low heat – do not let it burn. Remove and add the shredded coconut. Mix well. Set aside.
  • Cinnamon-raisin filling:
  • Place the butter in a small sauce pan. Melt the butter and sugar together. Add the cinnamon and the raisins. Mix well over low heat. Remove and set aside.
  • Now to continue the recipe
  • cut the dough in four.
  • Roll out each at a time to about ½ “. Spread the filling on top with a spatula.
  • As you can see the coconut flake filling is a lot easier to spread on the dough.
  • Hold one end of the flattened dough and roll onto itself to form a long log. Press in the edges and slice, every two inches along the log.
  • The rest of the rolls are placed side by side, about 1 inch apart to allow for rising while it is baked.
  • Preheat the oven to 200 degrees F. Bake for about 30 minutes or until golden.