Best 2 Coconut Crescent Rolls Recipes

ORANGE COCONUT CRESCENTS

Orange Coconut Crescents image

"These rich rolls are perfect for brunch when served with fresh fruit and just-perked coffee," notes Becky Bobier of South Sioux City, Nebraska. They start with convenient crescent rolls and get their special flavor from coconut and grated orange peel.

Provided by Taste of Home

Time 30m

Yield 8 rolls.

Number Of Ingredients 10

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
2 tablespoons butter, softened
1/3 cup sweetened shredded coconut
1/3 cup sugar
1 tablespoon grated orange zest
GLAZE:
1/4 cup sugar
1/4 cup sour cream
2 tablespoons orange juice
2 tablespoons butter

Steps:

Separate crescent rolls; spread with butter. In a bowl, combine coconut, sugar and orange zest. Set aside 2 tablespoons for topping. Sprinkle remaining coconut mixture over butter. , Roll up and place, point side down, on a greased baking sheet. Bake at 375° for 16-18 minutes or until golden brown. , Meanwhile, combine glaze ingredients in a saucepan. Bring to a boil; boil for 3 minutes or until mixture is glossy. Cool slightly; pour over warm rolls. Sprinkle with reserved coconut mixture.

Nutrition Facts : Calories 255 calories, Fat 14g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 295mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.

COCONUT CRESCENT ROLLS

Coconut Crescent Rolls image

These rich, tender and slightly sweet rolls are a nice accompaniment to both brunch and dinner menus.-Mildred Bickley, Bristol, Virginia

Provided by Taste of Home

Time 45m

Yield 16 rolls.

Number Of Ingredients 16

Ingredients

1-1/8 teaspoons active dry yeast
2 tablespoons warm water (110° to 120°)
1/2 cup warm heavy whipping cream, (110° to 120°)
2 tablespoons plus 2 teaspoons sugar
1 egg
1-2/3 cups all-purpose flour, divided
1/4 teaspoon salt
1/4 cup cold butter, cubed
FILLING:
2 tablespoons butter, softened
1/4 cup confectioners' sugar
1/4 cup sweetened shredded coconut
GLAZE:
1 egg
2 tablespoons milk
1/4 cup sweetened shredded coconut

Steps:

In a small bowl, dissolve yeast in warm water. Stir in the warm cream, sugar, egg and 1/4 cup flour. Place salt and remaining flour in a large bowl; cut in butter until crumbly. Fold in yeast mixture just until blended. (Do not knead.) Cover and refrigerate for at least 2 to 3 hours or overnight., For filling, combine butter and confectioners' sugar. Stir in coconut; set aside., Punch dough down. Divide dough in half. Turn onto a lightly floured surface. Roll each portion into a 12-in. circle. Spread with filling mixture. Cut each circle into eight wedges. , Roll up wedges from the wide end and place with pointed side down 2 in. apart on greased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 1 hour., For glaze, combine egg and milk. Brush over dough. Sprinkle with coconut. Bake at 375° for 13-18 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 152 calories, Fat 9g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 87mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.