Cranberry Coconut Sweet Rolls with Spiked Eggnog Cream Cheese Glaze #breakfast #holidays

Cranberry coconut rolls

Cranberry coconut rolls
Course Breakfast
Cuisine American
Keyword cinnamon rolls
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 9 rolls
Calories 412 kcal
Author Anna


  • 3 1/4 c all-purpose flour
  • 2 1/2 tsp active dry yeast 1 pkg
  • 1 c milk
  • 1/4 c granulated sugar
  • 1/3 c unsalted butter room temperature
  • 1 beaten egg
  • 2 Tbsp butter melted
  • 1 c frozen cranberries
  • 3/4 c sweetened shredded coconut
  • 2 Tbsp granulated sugar
  • 4 oz . cream cheese softened
  • 1/2 c powdered sugar
  • 1 Tbsp eggnog or milk
US Customary - Metric


  1. In a bowl of your stand mixer, whisk together 1 1/4 cup of flour and yeast.
  2. In a medium saucepan, heat together milk, sugar, butter and 3/4 tsp salt until warm ( not hot! ) and the butter is almost melted.
  3. Add the milk butter mixture along with egg to flour yeast mixture. Beat on low for 30 seconds.
  4. Increase the speed to high and beat 3 minutes.
  5. Decrease the speed to low and slowly add the rest of the flour.
  6. Transfer the dough onto your counter top, lightly dusted with flour. Knead until smooth and elastic.
  7. Place in a large bowl sprayed with cooking spray. Turn the dough few times in the bowl to coat it with the oil. Cover with kitchen towel.
  8. Place in a warm and draft-free place. ( see notes for tip )
  9. Let rise until doubled in size, at least 1 hr.
  10. Punch the dough down. Transfer the dough onto counter top. Let rest for 10 minutes.
  11. In the meantime, cut your cranberries in half, sprinkle with granulated sugar. Set aside.
  12. Roll out the dough into a 1/4 inch thick rectangle. Brush with melted butter. Do not over-saturate the dough. You may have some butter leftover. Set it aside.
  13. Sprinkle the dough with coconut. Top with sugared cranberries.
  14. Roll the dough, starting from the longest side. Roll it tight. When you get to the end, use the rest of the melted butter as a glue to close the seam.
  15. Slice the roll into 1 to 1 1/2 inch thick disk. Place them in prepared pan. Cover and let rest in a warm and draft-free place for 30 minutes, until doubled in size and there is no more space between the rolls.
  16. Preheat the oven to 375 degrees F and bake the rolls for 18 to 20 minutes or until the tops are golden brown.
  17. Prepare the glaze by mixing cream cheese with eggnog and powdered sugar. For a kid-friendly version, simply use milk instead of eggnog. Mix until smooth and drizzle over warm but not hot rolls.
Nutrition Facts
Cranberry coconut rolls
Amount Per Serving
Calories 412 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 59mg20%
Sodium 103mg4%
Potassium 144mg4%
Carbohydrates 55g18%
Fiber 1g4%
Sugar 19g21%
Protein 7g14%
Vitamin A 530IU11%
Calcium 56mg6%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.