Vegan Coconut Rolls

Name: Vegan Coconut Rolls
Prep time: 80 min
Cook time: 30 min
Total time: 110 min
Yield: 24 servings
Ingredients: 1recipe Vegan Rolls Dough; 400g Shredded Coconut; 500ml Vegan Sweet Cream; 1tbsp Grated Orange Peel; 50ml Rum; 100g Vegan Sour Cream; 50g Sugar; 2tbsp Cornstarch; 1tbsp Maple Syrup; 40ml Oat Milk; 2tbsp All Purpose Flour

These Vegan Coconut Rolls are soft, sweet, and packed with coconut flavor — like a cozy bakery treat, but made at home. The fluffy yeast dough is filled with a creamy coconut-orange filling with a little rum for warmth, then sliced into swirly rolls and baked until golden. Finished with a simple maple-oat glaze, they’re perfect with coffee and they freeze beautifully.

Total Time

110 min

Difficulty

Servings

24 servings

Categories: Breads Breakfast Desserts

Allergens: Gluten

Dough Instructions

Prepare the vegan rolls dough according to its recipe and let it rise until doubled.

Coconut Filling Instructions

Warm the vegan sweet cream in a saucepan until steaming hot (not boiling).
Pour the hot sweet cream over the shredded coconut in a mixing bowl and stir well.
Add the orange zest, rum, vegan sour cream, sugar, and cornstarch. Mix until everything is fully incorporated and you have a thick, spreadable filling.
Set the filling aside to cool to room temperature before spreading (it will thicken as it cools).

Glaze Instructions

Warm the oat milk until just warm (not hot), then stir in the maple syrup until combined.

Shaping and Baking Instructions

Line a sheet pan with parchment paper.
Preheat the oven to 180°C.
On a lightly floured surface, roll out the risen dough into a square about 3–4mm thick.
Spread the cooled coconut filling evenly over the dough.
Roll the dough up into a tight log.
Using a very sharp knife, slice into 1cm thick pieces.
Place the rolls on the prepared sheet pan, leaving space between them because they will rise and spread.
Brush the tops gently with the glaze.
Bake for 20–25 minutes, until lightly golden and set.
Cool completely on a wire rack before serving.
Store in an airtight container at room temperature for up to 1 week.
To freeze: cool completely, then freeze in a sealed container. Thaw at room temperature about 2 hours before serving.

Notes

Let the filling cool before spreading — it thickens as it cools and won’t leak as much during baking.
Cornstarch helps bind the filling, but it needs a good mix to avoid little lumps.
If the filling seems very loose, let it stand 10–15 minutes before using.
A sharp knife makes clean slices (wipe the blade between cuts if it gets sticky).
These freeze great: freeze fully cooled rolls and thaw at room temperature for about 2 hours.

Equipment Needed

Mixing Bowl
Kitchen Towel
Saucepan
Stove
Spatula
Kitchen Scale
Measuring Cups
Grater
Bowl
Whisk
Sheet Pan
Parchment Paper
Oven
Rolling Pin
Cutting Board
Knife
Pastry Brush
Wire Rack
Plastic Wrap