Get ready to fall in love with every buttery, gooey bite of these Breakfast Sweet Rolls with Coconut and Toffee. Imagine the softest sweet roll, spiraled with a luscious caramel-coconut filling and golden toffee bits that melt as they bake. These rolls are a dreamy treat that feels just a little bit tropical and a whole lot indulgent, perfect for lazy weekend mornings, cheerful brunches, or anytime you want a morning pick-me-up that tastes like pure joy.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of these Breakfast Sweet Rolls with Coconut and Toffee comes from simple, well-chosen ingredients that play beautifully together. Each item brings its own character to the table: warmth, crunch, sweetness, or a hint of spice. Gather your favorites and let’s make something unforgettable!
- Sweet roll dough: Whether you go classic with a can or homemade, this is your soft, pillowy base that holds all the delicious filling.
- Unsalted butter: Softened butter is the heart of the filling, giving it richness and helping vanilla and brown sugar swirl together.
- Light brown sugar: This bit of caramel sweetness adds depth and a soft chew to every roll.
- Sweetened shredded coconut: Adds a toasty, tropical bite and beautiful texture.
- Toffee bits: These sweet, crunchy morsels melt into the filling for bursts of buttery caramel flavor.
- Ground cinnamon: A sprinkle of spice warms up the flavor profile perfectly.
- Salt: Just a pinch balances out all the sweetness and brings everything to life.
- Powdered sugar: This is the base for your glaze, turning it smooth and dreamy.
- Milk: Thins the glaze to your preferred drizzling consistency.
- Vanilla extract: Adds a little extra comfort and richness to that final finishing touch.
How to Make Breakfast Sweet Rolls with Coconut and Toffee
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round or square baking dish with a bit of butter or nonstick spray for an easy release. This step is simple but important—there’s nothing sadder than a sweet roll that sticks!
Step 2: Shape the Dough
Unroll your sweet roll dough, or if you’re using homemade, gently press it into a nice, even rectangle. If using canned sheet dough, make sure it’s smooth and about 1/4 inch thick. This sets the stage for swirls that look bakery-perfect.
Step 3: Mix Up the Filling
In a small bowl, stir together the softened butter, brown sugar, cinnamon, salt, coconut, and toffee bits. You’re looking for a thick, spreadable mixture that smells like a candy shop vacation. Don’t forget to sneak a little taste—it’s irresistible!
Step 4: Fill, Roll, and Slice
Spread the coconut-toffee mixture evenly across your dough, going nearly to the edges. Starting from the long side, roll it up tightly into a log. It doesn’t have to be perfect, just snug enough to hold that treasure inside. Slice into 8 even pieces and arrange them, cut side up, in your baking dish.
Step 5: Bake to Golden Perfection
Pop the pan into your preheated oven and bake for 20 to 25 minutes. The rolls should puff up and turn a lovely golden brown. Your kitchen will smell like sweet heaven—a sign that something special is almost ready to serve.
Step 6: Whisk Up the Glaze
While the sweet rolls are baking, whisk together powdered sugar, 1 tablespoon of milk (adding more as needed for drizzling consistency), and vanilla extract. This quick glaze is the final touch that brings everything together in silky, sweet ribbons.
Step 7: Glaze and Serve Warm
Let your rolls cool just a little—5 to 10 minutes—then drizzle generously with the vanilla glaze. For extra flair, sprinkle a handful of extra toffee bits or some toasted coconut over the top. Serve warm for the absolute best experience.
How to Serve Breakfast Sweet Rolls with Coconut and Toffee
Garnishes
Bring out the beauty of these Breakfast Sweet Rolls with Coconut and Toffee by topping them with a shower of extra toasted coconut or a handful of fresh toffee bits after glazing. If you’re feeling fancy, a few fresh berries or a pinch of flaky salt adds even more visual and flavor appeal.
Side Dishes
Balance this sweet treat with something light and fresh, like a bowl of juicy fruit salad or a crisp citrus medley. For a heartier brunch, pair your rolls with fluffy scrambled eggs or a creamy Greek yogurt parfait.
Creative Ways to Present
Try serving each roll nestled in a cupcake liner for easy grabbing at gatherings, or line up the rolls on a pretty serving platter dusted with powdered sugar. For an extra-special touch, create a “roll bar” with little bowls of different toppings: extra coconut, toffee, fresh berries, or even a chocolate drizzle!
Make Ahead and Storage
Storing Leftovers
If you have any leftover Breakfast Sweet Rolls with Coconut and Toffee, store them in an airtight container at room temperature for up to two days. If you’d like to keep them fresher longer, tuck them into the fridge, where they’ll stay soft for up to five days.
Freezing
These sweet rolls freeze beautifully! Just wrap cooled, unglazed rolls tightly in plastic wrap and pop them in a freezer bag. They’ll keep for up to two months. Thaw overnight in the fridge, then reheat and glaze before serving.
Reheating
To enjoy that just-baked experience, warm leftover rolls in a 300°F oven for 8 to 10 minutes, or microwave individual rolls for about 20 seconds. Add the glaze after reheating for the best texture and flavor.
FAQs
Can I make Breakfast Sweet Rolls with Coconut and Toffee ahead of time?
Absolutely! Assemble the rolls up to the point of baking, cover, and refrigerate overnight. In the morning, let them come to room temperature while the oven preheats, then bake fresh for an effortless and impressive breakfast treat.
What kind of toffee bits work best in this recipe?
Use store-bought toffee baking bits (like Heath brand) or chop up your favorite toffee candy bar. Either will melt beautifully and add that classic buttery crunch.
Can I use unsweetened coconut instead of sweetened?
Yes, you can swap in unsweetened shredded coconut if you prefer a less sweet roll. The texture will still be delicious, but you might want to add a tablespoon more brown sugar to the filling.
Is it possible to make these rolls vegan?
Definitely! Use plant-based butter and a dairy-free sweet roll dough, and opt for a non-dairy milk in the glaze. Check that your toffee bits are vegan, as some brands contain dairy.
How can I prevent the filling from leaking out while baking?
Be sure to roll the dough fairly tight, but not so tight that the filling squishes out. Also, leaving a tiny border on the edges without filling helps prevent leaks as the rolls puff up.
Final Thoughts
Breakfast Sweet Rolls with Coconut and Toffee are my kind of morning magic: soft, sticky, sweet, and hard to resist. Whether you’re baking for a special gathering or just treating yourself to a cozy brunch at home, these rolls never fail to impress. Don’t wait to enjoy this tropical twist on a classic favorite—give them a try and make your breakfast table a little more joyful!
Print
Breakfast Sweet Rolls with Coconut and Toffee Recipe
- Total Time: 40 minutes
- Yield: 8 rolls 1x
- Diet: Vegetarian
Description
Indulge in these delectable Breakfast Sweet Rolls with Coconut and Toffee, a perfect treat for a leisurely morning. These rolls are filled with a delightful mix of coconut, toffee bits, and a hint of cinnamon, all wrapped in a soft, sweet dough and topped with a vanilla glaze.
Ingredients
Dough:
- 1 package (16 oz) refrigerated sweet roll dough or homemade sweet roll dough
Filling:
- 4 tablespoons unsalted butter, softened
- 1/3 cup light brown sugar
- 1/2 cup sweetened shredded coconut
- 1/2 cup toffee bits
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9-inch round or square baking dish.
- Prepare Dough: Unroll the sweet roll dough into a rectangle. In a bowl, mix butter, brown sugar, cinnamon, salt, coconut, and toffee bits. Spread mixture over dough. Roll up dough tightly, slice into 8 rolls, and place in the dish.
- Bake: Bake for 20-25 minutes until golden brown.
- Make Glaze: Whisk powdered sugar, milk, and vanilla extract for glaze. Drizzle over cooled rolls before serving.
Notes
- For extra crunch, add more toffee bits or toasted coconut on top.
- Prepare rolls the night before and bake in the morning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 21g
- Sodium: 270mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
