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Lemon Coconut Cinnamon Rolls


Lemon Coconut Cinnamon Rolls | www.chocolatemoosey.com

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 Coconut Cinnamon Rolls | www.chocolatemoosey.com
Lemon Coconut Cinnamon Rolls | www.chocolatemoosey.com
Lemon Coconut Cinnamon Rolls | www.chocolatemoosey.com
Lemon Coconut Cinnamon Rolls | www.chocolatemoosey.com

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.


Lemon Coconut Cinnamon Rolls | www.chocolatemoosey.com

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.
Lemon Coconut Cinnamon Rolls

Lemon Coconut Cinnamon Rolls

Yield: 9

If you want to make the rolls ahead of time, make the rolls all the way through assembly. For the second rise time, cover with plastic wrap and store in the refrigerator. Bring the rolls to room temperature before baking.

Ingredients

Dough

  • 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

Filling

  • 1/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 1 cup shredded coconut
  • 1/2 cup pecans, chopped

Glaze

  • 3/4 cup powdered sugar
  • 1 tablespoon lemon juice
  • Few drops of vanilla extract
  • Coconut to garnish

Instructions

Make the dough:

  2. In a small bowl, rub the lemon zest into the sugar. Set aside.
  3. 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.
  4. 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.
  5. 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).
  6. 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.

For the filling

  2. In a medium bowl, whisk together the brown sugar, cinnamon, coconut, and pecans.

Assembly

  2. In a 9x9 pan, spread 1 tablespoon butter (or grease generously with cooking spray). Set aside.
  3. 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.
  4. Preheat oven to 350F. Bake for 15-17 minutes or until lightly browned on top. Let cool 15 minutes.

For the glaze

  2. In a medium bowl, whisk together the sugar, lemon juice, and vanilla. Spread on top of the rolls. Sprinkle with coconut.

Notes

© Chocolate Moosey. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish a recipe, please rewrite it in your own words or link back to the post for the recipe.

© Carla Cardello (www.chocolatemoosey.com)

Source: Adapted from I Love Cinnamon Rolls

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Reader Interactions

Comments

  8. So creative, and just wow… and yum!!! Beautiful photos too, love the green and yellow together- so fresh looking. Thanks for sharing such a wonderful recipe!

    Reply

  12. Ooh, I love these! I have made a lot of orange rolls in my day, but never lemon! And topped with coconut makes them even more irresistible!!!

    Reply

  16. I can’t get enough of recipes with lemons (even if just a little is used) – my parens have a huge lemon tree and they always send me bags of lemons. Which is nice, but after a while you start to become a bit desperate because you get tired of using them in the same ways, and there are too many of them and you don’t want to waste them.

    Reply

  18. These look amazing! Do you have a patio where you could fit a dwarf lemon tree? We had one in our yard when I was growing up, and it produced quite a bit of fruit, yet didn’t take up too much space!

    Reply

  21. There ain’t nothin’ wrong with an overfilled cinnamon roll. I’d do it on purpose! I’ve never made cinnamon rolls from scratch – they’re on my bucket list. I love how many variations there are on them, including this fabulous lemon coconut one. These look insanely good, Carla. If only I were a rich woman – I’d move you into my apartment and pay you to bake for me. That’s not creepy at all, right?!

    Reply

  26. Gorgeous, Gooey and delish !! You can market these. Maybe one day when I get better at baking, will try these. till them will just dream of them :) Great pics !!

    Reply

  27. These cinnamon rolls look INCREDIBLE! The lemon and coconut combination is definitely a winner in my book! Love your blog… ah, so much baking talent in the blogsphere :) Especially in regards to cinnamon rolls (we don’t really eat them over here – in Australia – and I think I need to change that!). Thanks for sharing your beautiful recipe! x

    Reply

  29. I tried making these & the dough didn’t rise AT ALL. It was the same size & really stiff. Any suggestions? I plan on trying to make these again tomorrow…

    Reply

    • Hi Angela,

      Sounds like your yeast wasn’t playing very nice! Here are some possible reasons:

      1. Your yeast is no longer active. Try proofing it, which will let you know if your yeast is still good to use. To do this, put the milk into a small bowl. The milk should be between 110°-115° (which I’ll go specify). Add a pinch of sugar, which will feed the yeast and help it grow. Then add in the yeast. Give it a little stir. After about 5-10 minutes, bubbles will begin to appear, which is called proofing. If this does not happen, you need to buy new yeast.
      2. The liquids (the milk, the melted butter, and the egg) are too cold (below 110°-115°). Being too cold means the yeast won’t activate.
      3. The liquids listed above are too warm (above 110°-115°). Being too warm kills the yeast.

      Hope this helps!

      Reply

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