Lemon Coconut Cinnamon Rolls – I love lemons so much, I’ve always wanted a lemon tree. My parents barely have good soil for tomatoes and peppers let alone a tree. At my apartment, well my landlord does have peach and apple trees, but no lemon. I love being able to go pick fresh produce straight from the plant, and I almost always have lemons in my fridge. But for now, I guess I’ll have to settle for lemons from the store. So not the same. Did you know today is National Orange and Lemon Day? #SundaySupper decided to capitalize on the occasion and bring to you wonderful citrus recipes, including my Lemon Coconut Cinnamon Rolls – classic cinnamon rolls with a springtime twist!
I love cinnamon rolls. Maybe it’s because I don’t make nor eat them that often, deeming them to be a special treat. I’m also not very good at rolling the dough tightly, mainly because I almost always overfill them. Will I ever learn? Probably not.
Lemon and coconut is one of my favorite pairings. Lemon goes with a lot of flavors actually, but I like the idea of shredded coconut for the filling and topping. The dough has lemon juice in it as well as the glaze on top.
Are cinnamon rolls considered breakfast or dessert? I would say breakfast but I never get up that early, so I eat them like dessert. Then you eat the leftovers the next day for breakfast. I guess it’s like a two for? Both breakfast and dessert in one recipe.
- 1 teaspoon lemon zest
- 2 tablespoons sugar
- 2 tablespoons butter
- 1/2 cup milk (between 110°F-115°F)
- 1/2 teaspoon salt
- 1 egg, room temperature
- 1 2/3 cups flour
- 1 1/4 teaspoon yeast
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
- 1 cup shredded coconut
- 1/2 cup pecans, chopped
- 3/4 cup powdered sugar
- 1 tablespoon lemon juice
- Few drops of vanilla extract
- Coconut to garnish
- In a small bowl, rub the lemon zest into the sugar. Set aside.
- In a microwavable measuring cup or small saucepan, melt the butter. Remove from the heat and whisk in milk, lemon sugar, and salt. Whisk in the egg.
- In a large mixing bowl, add the flour and yeast. Pour in the butter mixture. Beat on low speed, until the dough forms a soft mass and starts the pull from the side of the bowl, about 5 minutes.
- Remove the dough from the bowl and place on a lightly floured surface. Knead the dough until smooth and elastic, about 4-6 minutes. Alternatively, you can use the dough hook on a stand mixer (you may need to add 1-2 tablespoons flour if too sticky).
- Place the dough into a greased bowl and cover with a dish towel. Let rise in a warm place until doubled, about 45-60 minutes.
- In a medium bowl, whisk together the brown sugar, cinnamon, coconut, and pecans.
- In a 9x9 pan, spread 1 tablespoon butter (or grease generously with cooking spray). Set aside.
- Roll the dough into a 8x10 rectangle. Spread remaining 1 tablespoon butter onto the dough. Sprinkle with the filling. Starting with one of the short ends, roll up the dough into a tight cylinder. Cut into 9 pieces and place each one cut side up into the buttered pan. Cover with a towel and let rise until doubled, about 45-60 minutes.
- Preheat oven to 350F. Bake for 15-17 minutes or until lightly browned on top. Let cool 15 minutes.
- In a medium bowl, whisk together the sugar, lemon juice, and vanilla. Spread on top of the rolls. Sprinkle with coconut.
Source: Adapted from I Love Cinnamon Rolls
Be sure to check out the rest of the #SundaySupper recipes for citrus ideas:
Better with Citrus Breakfasts:
- Orange Ricotta Pancakes from Gotta Get Baked
Big On Citrus Breads & Condiments:
- Honey Lime Dressing from Ruffles & Truffles
- Lemon Poppyseed Sweet Bread from Food Lust People Love
- Meyer Lemon Pistachio Loaf from The Girl in the Little Red Kitchen
- Moroccan Preserved Lemons from MarocMama
Make You Pucker Salads, Sides, & Main Dishes:
- Ceviche from Cookistry
- Cilantro Lime Rice from Crazy Foodie Stunts
- Citrus Ginger Chicken from Kudos Kitchen
- Easy Indian Lemon Chicken from Soni’s Food
- Grilled Orange & Lime Chicken Thighs from Big Bear’s Wife
- Meyer Lemon-Garlic Shrimp & Asparagus with Brown Rice from Daily Dish Recipes
- Orange Chicken from Cindy’s Recipes and Writings
- Red Cabbage and Red Pepper Salad with Citrus Dressing from Family Foodie
- Seared Cod with Grapefruit Fennel Slaw from Magnolia Days
- Tangy Lemon Rice with Grated Mango & Roasted Cashew from Sue’s Nutrition Buzz
Sour Citrusy Sweets & Desserts:
- Blood Orange Sorbet from My Cute Bride
- Broiled Oranges with Toasted Coconut from Neighborfood
- Clementine Curd from Small Wallet Big Appetite
- Creamsicle Cupcakes from The Meltaways
- Dairyfree Key Lime Meringue Bliss from The Not So Cheesy Kitchen
- Fresh Lemon Mousse from Comfy Cuisine
- Frozen Lemon Dessert from Gourmet Drizzles
- Gluten Free Orange Pound Cake from Simply Gourmet
- Honey and Lemon Cake from Happy Baking Days
- Key Lime Biscotti from Juanita’s Cocina
- Key Lime Cheesecake from Flour on My Face
- Key Lime Cookie Bars from Supper for a Steal
- Key Lime Truffles from What Smells So Good?
- Lemon Blueberry Polenta Cake from Vintage Kitchen Notes
- Lemon Coconut Cinnamon Rolls from Chocolate Moosey
- Lemon Cookies from Basic N Delicious
- Lemon Cream Pie Push Pops from Hezzi-D’s Books and Cooks
- Lemon Layer Cake from Crispy Bits & Burnt Ends
- Lemon Ricotta Cake from The Urban Mrs.
- Meyer Lemon Snack Cake with Lemon Cream Cheese Frosting from Peanut Butter and Peppers
- Mini Meyer Lemon Pies from Cravings of a Lunatic
- Mini Orange Cream & Lemon Cream Scones from The Foodie Army Wife
- No-Bake Lemon Cheese Cakes w/Blueberry-Lemon Sauce from Momma’s Meals
- Olive Oil Cake with Orange Marmalade from Hip Foodie Mom
- Omiyage California Citrus Cake from Ninja Baking
- Orange Cake with Orange Syrup from The Lovely Pantry
- Pink Grapefruit Pie from In the Kitchen With Audrey and Maurene
- Pink Lemonade Pound Cake from In the Kitchen with KP
- Sugar-Free Lemon Meringue Pie from Webicurean
- Tarte au Citron from That Skinny Chick Can Bake
Sour Sips & Drinks:
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