These tropical coconut rolls, known in Rio as Pão Doce de Coco, are denser and less sweet than American cinnamon rolls. They are filled with a mixture of sweetened condensed milk and coconut flakes (doce de coco) and deliciously topped with a smooth and sweet coconut glaze. These are one of the best coffee treats that you will ever have!
Life is just sweeter with a treat to comfort and bring joy, don’t you think?
If you are like me, you will crave once and a while some sweet bread rolls accompanied by a cup of coffee. It is a simple pleasure yet able to brighten my busy days… and also a good excuse to take a break.
Moreover, it also brings me fond memories of my childhood. I still remember as a child going to the padaria (bakery) to buy different types of bread, including pão doce which can be literally translated as sweet bread.
Forget the candies… What I wanted were these sweet rolls!!! 🙂 I loved getting there in the afternoon, just when one of the batches was leaving the oven, warm and aromatic as only the most wonderful treats can be…
Fortunately this time, I won’t have to close my eyes to remember the marvelous aroma of this favorite treat of mine. I can experience it in my own kitchen!
I hope they make you excited too!
What’s pão doce?
Pão doce is a type of Brazilian sweet bread that looks like a roll. They are denser than the classic American cinnamon rolls and less sweet as well.
In Brazil, it is common to find some filled with guava paste (pão doce com goiabada) and others with coconut (pão doce com coco or pão doce de coco). A few also have vanilla custardy topping similar to the pastry cream.
If you use a ring pan to bake them, each individually will still look like a coconut roll although the whole will look like a round wreath, similar to a roscón/rosca de reyes (Three King’s cake) although the toppings are different.
Keep in mind they have nothing to do with the coconut wafers sold by Costco and Sprouts under the name crispy coconut rolls.
In fact, our coconut roll recipe is quite different. You can either make the dough for these yeast sweet bread rolls from scratch or use a store-bought one for crescent rolls like you would do to make semi-homemade cinnamon rolls, cutting down the prep time a lot.
In addition, do not confuse our coconut bread rolls with the Samoan Pani Popo which is smaller, less sweet, and has no filling. It looks like more a sweet bun than a roll.
Depending on the diet you follow, you may find similar recipes for coconut flour rolls which are often keto, or for coconut date rolls, made with Medjool dates and a hit among vegans.
As you can see, the Brazilian coconut rolls are unique! The dough is very Portuguese while the flavor is quite Brazilian. 🙂
Serve them with a good cup of coffee for breakfast or as a treat in the afternoon.
How to Make Coconut Rolls (Pão Doce de Coco)
There are 2 ways to get the dough for these Brazilian coconut rolls ready. You can either make it from scratch or buy one for refrigerated crescent rolls and save some time. It is up to you!
But here is how to prepare our sweet coconut rolls:
- Make the dough: In a large bowl, mix the yeast with the sugar. Stir in the warm milk and let rest for 5 minutes. Stir in the egg, then the flour, coconut milk, and butter. Knead the dough and let rest in the bowl, covered with a warm, wet towel in a warm place until doubled in volume, about 1 hour.
- Then prepare the filling: Mix the coconut, condensed milk, vanilla, and nutmeg together in a medium bowl. Reserve!
- Roll out the dough on a floured surface to form a 15-inch rectangle, then brush most of the melted butter on top of the dough and spread the filling, leaving 1-2 inches free on the edges. SEE PIC. 1 Sprinkle brown sugar on top, distributing evenly. Roll up tightly like a cinnamon roll log and cut into 12 slices.
- Grease and line with parchment paper a 13” x 9” rectangular baking pan. Arrange the coconut rolls into the pan in a single layer, keeping them about at least 1-inch apart. Brush the remaining melted butter on top of the rolls, and let rest at room temperature for 30 minutes as they will continue to rise. SEE PIC. 2
- If you are using a store-bought refrigerated crescent roll dough, try to roll out the dough on a floured surface as a whole as you can and then mend the pieces together forming a rectangle. Follow the same directions to fill it, roll it up into a log, cut, and brush with melted butter. There will be no need to wait for 30 minutes because they will not rise! In fact, you will save more than 90 minutes because you won’t prepare the dough from scratch and wait to rise it two times.
- Bake in a preheated oven for about 25-30 minutes at 390° F (200° C) if the dough is from scratch or at 350° F (180° C) if the dough is pre-made. Cover loosely with a sheet of aluminum foil for the last 15 minutes, especially if the dough is homemade. You don’t want them to brown too much on top. They are ready when puffy and golden brown! SEE PIC. 3
- Meanwhile, make the topping or coconut frosting. Using an electric mixer, beat together the cream cheese, butter, and powdered sugar until smooth (no lumps). Then beat in the sweetened condensed milk and coconut milk. If you want, stir in coconut extract. Spread evenly the frosting over the warm coconut rolls (SEE PIC. 4) and then sprinkle coconut flakes on top. SEE PICS. 5 & 6 Enjoy!
Expert Tips for Coconut Rolls
- Use brown sugar in the filling for extra flavor. It will complement the nutmeg and add a comforting caramelized flavor to the rolls while contrasting well with the tropical coconut flavors.
- The best pan to use: I prefer a 9×13-inch metal pan because it will bake them evenly. Avoid ceramic pans that can take longer to bake them through.
- For evenly baked and golden brown coconut rolls, tent a loose piece of foil over the rolls after about 15 minutes in the oven (halfway baked through). This will make the center and tops bake evenly and avoid them brown too much on top before the centers cook.
- You may skip on the cream cheese for the topping but the glaze won’t be as creamy. Actually, this ingredient is not used in the traditional Brazilian recipe. Try with and also without and see which one works best for you. I prefer mine with cream cheese!
- Roll up TIGHTLY into a log so the rolls won’t be opening while baking. It is ok if the filling runs down to the pan. You will have rolls with crunchy edges on the bottom. It is delicious!
- When spreading the filling, make sure to leave 1-2 inches free on the edges; otherwise, you will have a mess to clean when rolling up into a log.
Storage
Store coconut rolls (frosted or unfrosted) in an airtight container at room temp for up to 3 days or in the fridge for up to 4 days.
You may freeze them into freezer bags or containers in a single layer for up to 6 weeks, unfrosted. But for that, only bake them for 10 minutes and then let them cool in order to freeze them. To serve, take the rolls out of the freezer and let them thaw overnight in the fridge. Once thawed, finish baking them for about 15-20 minutes and frost.
It is one of those easy freezer meals that you can enjoy later just like our Brazilian cheese bread, no yeast bread, and garlic bread rolls.
Still, nothing is better than freshly made and baked rolls.
Other coconut treats:
- Quindim
- Chocolate chip coconut cookies
- Coconut ice cream (keto)
- Beijinhos (Brazilian Coconut kisses)
- Cocada (Brazilian coconut bars)
- Coconut flour pancakes
- Lemon coconut pound cake
- Coconut sugar cookies
- Mango coconut muffins
- Blueberry coconut oatmeal pudding
PIN & ENJOY!
Coconut Rolls
Equipment
- oven
- bowls
- Baking pan
- knife
Ingredients
For the dough:
- 2 packets active dry yeast about 14-15 g total
- 8 tablespoons granulated sugar
- 1/2 cup warm whole milk 120 ml
- 1 large egg at room temperature
- 5 ¾ cups all-purpose flour
- 1 ¼ cups canned coconut milk 300 ml
- 7 tablespoons unsalted butter melted (100 g or 3.5 ounces)
For the filling:
- 1 cup sweetened coconut flakes about 100 g or 3.5 ounces
- 1/2 can sweetened condensed milk 200g or 7 oz
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground nutmeg
- 4 tablespoons unsalted butter melted (1/2 stick)
- ¼ cup light brown sugar
For the topping (frosting):
- 4 oz cream cheese at room temperature or softened
- 4 tbsp unsalted butter softened
- 1 cup powdered sugar
- ¼ cup sweetened condensed milk
- 3 tbsp canned coconut milk
- 1 tsp coconut extract OPTIONAL
- Sweetened coconut flakes to sprinkle on top preferably toasted
Instructions
- Make the dough: In a large bowl, mix the yeast with the sugar. Stir in the warm milk and let rest for 5 minutes. Stir in the egg, then the flour, coconut milk, and butter. Knead the dough and let rest in the bowl, covered with a warm, wet towel in a warm place until doubled in volume, about 1 hour.
- Then prepare the filling: Mix the coconut, condensed milk, vanilla, and nutmeg together in a medium bowl. Reserve!
- Roll out the dough on a floured surface to form a 15-inch rectangle, then brush most of the melted butter on top of the dough and spread the filling. Sprinkle brown sugar on top, distributing evenly. Roll up tightly like a cinnamon roll log and cut into 12 slices.
- Grease and line with parchment paper a 13” x 9” rectangular baking pan. Arrange the coconut rolls into the pan in a single layer, keeping them about at least 1-inch apart. Brush the remaining melted butter on top of the rolls, and let rest at room temperature for 30 minutes as they will continue to rise.
- If you are using a store-bought refrigerated crescent roll dough, try to roll out the dough on a floured surface as a whole as you can and then mend the pieces together forming a rectangle. Follow the same directions to fill it, roll it up into a log, cut, and brush with melted butter. There will be no need to wait for 30 minutes because they will not rise! In fact, you will save more than 90 minutes because you won’t prepare the dough from scratch and wait to rise it two times.
- Bake in a preheated oven for about 25-30 minutes at 390° F (200° C) if the dough is from scratch or at 350° F (180° C) if the dough is pre-made. Cover loosely with a sheet of aluminum foil for the last 15 minutes, especially if the dough is homemade. You don’t want them to brown too much on top. They are ready when puffy and golden brown!
- Meanwhile, make the topping or coconut frosting. Using an electric mixer, beat together the cream cheese, butter, and powdered sugar until smooth (no lumps). Then beat in the sweetened condensed milk and coconut milk. If you want, stir in coconut extract. Spread evenly the frosting over the warm coconut rolls and then sprinkle coconut flakes on top. Enjoy!
Recipe Notes
Nutrition
Post first published on June 12, 2013.
The Café Sucre Farine says
Oh my, with shredded coconut and coconut milk, these have to be quite sensational! And yes, I could not be trusted to eat just one, for sure!
Denise Browning says
Chris: I have already eaten quite a bit… They taste like the best time of my life: childhood!!! 🙂
Daniela says
That’s a gorgeous, luscious recipe!
We all love cinnamon rolls in our family but this touch of coconut on the rolls sounds so good..
Denise Browning says
Thanks, Daniela! It’s quite delicious! It reminds my childhood in Brazil.
SallyBR says
ah, mais uma lembranca brasileira na minha telinha… Pao doce me lembra muito dos tempos de escola, mas nunca comi essa variacao com coco… deve ser maravilhosa!
Denise Browning says
Sally: É Uma delícia… Fazia é tempo que eu não colocava pão doce na minha boca e aí quando finalmente resolvi fazer, coloquei um dos meus ingredientes favoritos: coco. xx
Abbe@This is How I Cook says
Oh Mama Mia! these look too good to be true! And I do need sweets in my life. They help me stay sane!
Denise Browning says
LOL Thanks, Abbe! I hope you give it a try.
Denise Browning says
I see. Sweets also help me keep my sanity. 🙂
Anne ~ Uni Homemaker says
These look outstanding! I love cinnamon rolls for breakfast so I know I’ll love the coconut version. A cup of coffee sounds so good right about now with this. Delicious!
Denise Browning says
Thanks so much, Anne! I hope you try this coconut version accompanied by a good cup of coffee. It is the perfect treat to both starting the day or just to putting a smile on your face in the middle of the afternoon. Have a great day and thanks for stopping by!!!
Deb says
Oh my goodness, what a phenomenal recipe! Reminiscent of the Cinnamon Rolls I grew up with, they are just divine with coconut sparkle!
Denise Browning says
Thanks, Deb! You grew up eating cinnamon rolls, and I, coconut rolls.
Nami | Just One Cookbook says
Your children are so lucky to get to eat these special cocnut rolls! YUM. I love coconut and I am catching up all the coconut intake that I missed growing up (it’s not so popular in Japan – I rarely see it). What a delicious looking rolls… I need a big cup of coffe with this. 🙂
Denise Browning says
Thanks, Nami! I think coffee would be the perfect accompaniment for these rolls.
Dina says
these sound so sweet and yummy!
Denise Browning says
Thanks, Dina! They are…I hope you try this recipe. Wishing you a great evening!!!
Liz says
Whoa, these look amazing! Why have I never made coconut rolls???? I better get on this mission quick!!!
Denise Browning says
I hope you try to make them one of these days, Liz! You won’t regret it.
Coffee and Crumpets says
YUMMY!! I love coconut and condensed milk! I also love any kind of rolls so these are perfect for me! BTW Denise, for some reason your posts are all going to my spam box and I even tagged them not spam and they are still going there. I wondered why you hadn’t posted anything so I checked and there is a new post from 2 days ago! Did someone tag you as spam? Have you checked your Google listing?
Nazneen
Denise Browning says
Nazneen:
I don’t know if someone has tagged my email as spam.
I know that you always comment my posts and there were several of them that has no comment from you so I imagined that you were not visiting me because you were busy moving, etc. I have no idea why your email is tagging my posts as spam. Strange! I’ll check my Google listing. Thank you for stopping by and letting me know. xx
lama says
lovely. Where can i get these cups plz?
Denise Browning says
Lama: I got these cups at Pier 1 Imports months ago. It is a set of four.
Raymund says
This is really nice! I guess this can be an easy favourite in a Filipino table, we share a lot of similar flavour notes. Got to try this some time 🙂
Sugar et al says
Oh Denise, you are so right! Life is definitely sweeter with sweets. Especially if they are as wonderful as your coconut rolls. What a lovely combination of ingredients and the pictures are mouthwatering
Denise Browning says
Thanks a lot, Sonali! I have always been a big fan of coconut…
Wizzy says
I love this! So many of your recipes feel so very familiar to me even though they vary ever so slightly. I feel right at home here.
Denise Browning says
Thanks, Wizzy!!! It makes me happy to know that you feel at home here.
Juliana says
Oh Denise, que saudades deste pao recheado com coco, adorei o leite condensado…como gostaria de ter um destes…
Thanks for the recipe and have a lovely week my dear 😀
Denise Browning says
Thank you for always stopping by, Juliana!!!! Have a great week as well.
Julia | JuliasAlbum.com says
Coconut rolls sounds absolutely delicious! They would make not only a great dessert, but of course breakfast, too! Pinned!
Denise Browning says
Thanks a lot, Julia!!!!
Kiran @ KiranTarun.com says
You do know I have a sweet sweet spot for anything coconut, right? YUM!
Denise Browning says
I do, Kiran! Coconut makes everything better.
A Star on the Forehead says
Eu adoro rosquinha de coco. I can’t wait to try it! 🙂
Denise Browning says
Eu acho que você iria gostar. Adorei o seu artigo sobre os protestos no Brasil. Muito bem escrito!
Mi Vida en un Dulce says
Para chuparse los dedos…!!!
Delicious, I like rolls so much…!!!
Lail | With A Spin says
I love love love coconut and these rolls look fantastic. Drooling over my laptop screen 🙂
Denise Browning says
Thanks so much, Lail! I wish you were here to eat them.
Heather says
I was making the recipe and it said 5- 1/2 cups plus….. Well, I read this as I would any recipe and put in 5 and 1/2 cups. After doing so it seems very clear that is should be 5, 1/2 cups (as in 2.5 cups). Please confirm this very confusing measurement
Denise Browning says
Hi, Heather! The dough asks for 5 and a half cups (5-1/2 or 5 and 1/2) plus 3 tablespoons plus 2 teaspoons of all-purpose flour. You did right when you used 5 and 1/2 cups plus all the tablespoons and teaspoons asked in the recipe. I hope this helps!
Ana Paula McCool says
Uau! Esses parecem divinos! Vou ter que fazer, amo pao de coco! Obrigada pela receita!
Denise Browning says
De nada, Ana Paula! Se você quiser, pode adicionar mais açúcar à cobertura de coco. É opcional! Um bom fim de semana pra você desfrutando do nosso pãozinho de coco.
Margaret Fernandes says
Ola Denise,
When we lived in Curitiba, we had something called Ninho de coco at a bakery store called Brioche. Is Pao Doce com Coco, the same?
Abs e bjs
Denise Browning says
Oi Margaret! I have been to Curitiba but I have never eaten this pao doce there. In some areas of Brazil, our pao doce nordestino is known as Ninho de Abelha com Coco (sul) and other areas as Rosquinha de Coco. But if not the same, they are very similar especially the dough. Some cover them with a topping of nata and coco while mine has sweetened condensed milk mixed with other ingredients. Mine is not too sweet but you can taste and adjust the amount of sugar for the topping if you prefer. Enjoy!
John / Kitchen Riffs says
Don’t think I’ve ever had a coconut roll. Like the idea, a lot. These look good — thanks.