Delightful Lemon Coconut Cinnamon Rolls: A Zesty Twist on a Classic Treat
There’s a special kind of joy that comes from fresh produce, especially when it’s picked straight from the plant. My dream has always been to have a lemon tree, basking in the sun, offering its vibrant, aromatic fruit whenever inspiration strikes. Sadly, my parents’ garden struggles with even tomatoes, let alone a citrus tree. And while my landlord’s property boasts lovely peach and apple trees, a lemon tree remains a distant fantasy. So, for now, the journey for those essential zesty spheres leads me to the grocery store. It’s just not quite the same as plucking a sun-warmed lemon, but the culinary magic remains. Today, as we celebrate National Orange and Lemon Day, it feels like the perfect occasion to embrace the bright, uplifting spirit of citrus! That’s why I’m thrilled to share my recipe for **Lemon Coconut Cinnamon Rolls** – a familiar comfort given an invigorating springtime makeover.
Cinnamon rolls hold a truly special place in my heart. Perhaps it’s because I don’t bake or indulge in them often, consciously reserving them for truly special occasions. There’s something undeniably decadent about a warm, gooey cinnamon roll, bursting with sweet, spiced filling and topped with a luxurious glaze. While I confess I’m still mastering the art of rolling the dough perfectly tight – often guilty of overfilling them with deliciousness – the joy of the process and the end result always make it worthwhile. Will I ever achieve that perfectly uniform spiral? Time will tell, but for now, the slightly imperfect, lovingly homemade versions are just as delightful. Every bite is a reminder that some treats are worth savoring, and these **Lemon Coconut Cinnamon Rolls** are certainly one of them.
The combination of lemon and coconut is, without a doubt, one of my absolute favorite flavor pairings. Lemon, a truly versatile ingredient, shines in countless culinary applications, but its marriage with the sweet, tropical essence of coconut is simply divine. The idea of incorporating shredded coconut into both the irresistible filling and as a delightful garnish for these rolls truly elevates them. Furthermore, the vibrant citrus notes are woven throughout the entire creation, with fresh lemon juice finding its way into the tender, fluffy dough itself, creating a subtle tang that perfectly complements the sweetness. This thoughtful inclusion of lemon extends to the luscious glaze on top, ensuring a bright, zesty burst in every single bite. The result is a harmonious symphony of flavors and textures that dance on the palate, making these **Lemon Coconut Cinnamon Rolls** an unforgettable experience.
So, are cinnamon rolls a breakfast item or a dessert? This is a question often debated! Personally, I lean towards them being a delightful breakfast treat. However, given my rather late-rising habits, they often end up being enjoyed more like a decadent dessert. The beauty of it is, the leftovers make an absolutely perfect, easy breakfast the following day. It’s like a wonderful two-for-one deal – a spectacular sweet for either a morning indulgence or an afternoon pick-me-up, truly a versatile creation. These **Lemon Coconut Cinnamon Rolls** defy simple categorization, proving themselves to be an exceptional sweet bread that fits perfectly into any moment you crave something truly special. Whether you’re planning a lavish brunch, a cozy breakfast in bed, or a delightful after-dinner treat, these citrus-infused rolls are guaranteed to impress.
Crafting these homemade **Lemon Coconut Cinnamon Rolls** is a rewarding experience. From the moment the yeast activates and the dough begins its magical rise, to the comforting aroma of baking citrus and cinnamon filling your kitchen, the process itself is a treat. The texture of a perfectly baked cinnamon roll – soft, pillowy dough yielding to a sweet, sticky interior – is pure bliss. Adding the bright notes of lemon and the chewy texture of coconut takes this classic comfort food to an entirely new level, making it lighter, fresher, and utterly irresistible. The tangy lemon zest in the dough provides a subtle foundation, while the generous filling of brown sugar, cinnamon, and coconut, complemented by crunchy pecans, creates an explosion of flavor in every spiral. Finally, the simple yet impactful lemon glaze ties all the elements together, providing that essential touch of sweetness and a vibrant finish.
These rolls are perfect for any occasion, from a festive holiday brunch to a simple weekend indulgence. They evoke feelings of warmth, comfort, and pure joy. And while the idea of a personal lemon tree remains a dream, being able to create such a delectable treat with store-bought lemons makes that dream feel a little closer, one zesty roll at a time. Dive into this recipe and discover the pure delight of homemade **Lemon Coconut Cinnamon Rolls**.
Lemon Coconut Cinnamon Rolls Recipe
9 servings
These fluffy and zesty Lemon Coconut Cinnamon Rolls are a delightful twist on a classic, perfect for a special breakfast or dessert. If you want to make the rolls ahead of time, prepare them all the way through assembly. For the second rise time, cover them tightly with plastic wrap and store in the refrigerator overnight. Be sure to bring the rolls to room temperature (about 30-60 minutes) before baking for the best rise.
Ingredients
For the Dough:
- 1 teaspoon lemon zest
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted
- 1/2 cup milk (dairy or non-dairy, warmed to between 110°F-115°F)
- 1/2 teaspoon salt
- 1 large egg, at room temperature
- 1 2/3 cups all-purpose flour, plus more for dusting
- 1 1/4 teaspoon active dry yeast
For the Filling:
- 1/4 cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 cup shredded coconut (sweetened or unsweetened, as preferred)
- 1/2 cup pecans, finely chopped
For the Glaze:
- 3/4 cup powdered sugar (confectioners’ sugar)
- 1 tablespoon fresh lemon juice
- Few drops of vanilla extract (optional, but enhances flavor)
- Extra shredded coconut to garnish (optional)
Instructions
- **Prepare the Lemon Sugar:** In a small bowl, combine the lemon zest and granulated sugar. Use your fingertips to rub the zest into the sugar until fragrant. This helps release the lemon oils and infuses the sugar with citrus flavor. Set aside.
- **Combine Wet Ingredients:** In a microwavable measuring cup or a small saucepan, melt the butter. Remove from heat and whisk in the warmed milk, the prepared lemon sugar, and salt. Stir until the sugar and salt dissolve. Whisk in the room temperature egg until fully incorporated.
- **Form the Dough:** In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), add the flour and yeast. Pour the butter and milk mixture into the dry ingredients. Beat on low speed (or with the dough hook on low-medium speed) until the dough forms a soft mass and starts to pull away from the sides of the bowl, approximately 5 minutes. The dough will be slightly sticky but manageable.
- **Knead the Dough:** Remove the dough from the bowl and place it on a lightly floured surface. Knead the dough by hand until it is smooth and elastic, about 4-6 minutes. If using a stand mixer, continue with the dough hook, adding 1-2 tablespoons of additional flour if the dough is too sticky to handle.
- **First Rise:** Place the kneaded dough into a lightly greased bowl, turning once to coat. Cover the bowl with a clean dish towel or plastic wrap. Let it rise in a warm place until it has doubled in size, which typically takes about 45-60 minutes, depending on the warmth of your kitchen.
For the Filling:
- **Mix the Filling:** While the dough is rising, prepare the filling. In a medium bowl, whisk together the brown sugar, cinnamon, shredded coconut, and chopped pecans until well combined. Set aside.
Assembly:
- **Prepare Baking Pan:** Generously grease a 9×9 inch baking pan with 1 tablespoon of butter or cooking spray. Set aside.
- **Roll and Fill:** Once the dough has doubled, gently punch it down to release the air. On a lightly floured surface, roll the dough into an 8×10 inch rectangle. Spread the remaining 1 tablespoon of melted butter evenly over the dough, leaving a small border around the edges. Sprinkle the prepared filling mixture evenly over the buttered dough. Starting with one of the short ends (the 8-inch side), carefully roll up the dough into a tight cylinder. Using a sharp knife or unflavored dental floss, cut the cylinder into 9 equal pieces (approximately 1 inch thick). Place each piece, cut side up, into the prepared buttered pan. Cover the pan with a towel and let the rolls rise again in a warm place until doubled in size, another 45-60 minutes.
- **Bake:** Preheat your oven to 350°F (175°C). Bake the rolls for 15-17 minutes, or until the tops are lightly golden brown and the rolls are puffed up and cooked through. Remove from the oven and let cool in the pan for about 15 minutes before glazing.
For the Glaze:
- **Prepare and Glaze:** While the rolls are cooling slightly, prepare the glaze. In a medium bowl, whisk together the powdered sugar, fresh lemon juice, and a few drops of vanilla extract until smooth and creamy. If the glaze is too thick, add a tiny bit more lemon juice or milk; if too thin, add a little more powdered sugar. Drizzle the glaze generously over the warm cinnamon rolls. Optionally, sprinkle with extra shredded coconut for garnish. Serve warm and enjoy these delightful **Lemon Coconut Cinnamon Rolls**!
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Source: Adapted from I Love Cinnamon Rolls