Chocolate Coconut Almond Rolls Recipe – Easy Caramel Glaze

Last Updated on 4 months by Neha Deshmukh

Chocolate Coconut Almond Rolls Recipe – Easy Caramel Glaze

Hey everyone! If you’re anything like me, a warm, gooey roll with a sweet glaze is pure comfort food. I stumbled upon this recipe a few years ago, and it’s become a total family favorite – especially around the holidays. These Chocolate Coconut Almond Rolls are seriously addictive, and the caramel glaze? Oh my goodness. You need to try them!

Why You’ll Love This Recipe

These aren’t your average cinnamon rolls. The combination of rich chocolate, sweet coconut, and crunchy almonds is just divine. Plus, the soft, fluffy dough and that luscious caramel glaze take everything to the next level. They’re a little bit special, a little bit indulgent, and totally worth the effort. Trust me, your kitchen will smell amazing while these bake!

Ingredients

Here’s what you’ll need to make these dreamy rolls:

• 3 cups all-purpose flour (about 375g)
• 2 teaspoons instant yeast (about 6g)
• ¾ cup milk (180ml)
• ¾ cup sour cream (177ml)
• 3 tablespoons butter (42g), plus 2 tablespoons for brushing and greasing
• 3 tablespoons water (45ml)
• 1 large egg
• 3 tablespoons granulated sugar (37g)
• 1 cup chocolate chips (about 170g)
• ½ cup sweetened coconut (about 50g)
• 1 tablespoon sugar (12g)
• ¾ cup sliced almonds (about 85g)
• ¾ cup granulated sugar (150g)
• ¾ cup heavy cream (180ml)

Ingredient Notes

Let’s talk ingredients for a sec!

• Instant Yeast: I love using instant yeast because you don’t need to proof it first – it goes straight into the dry ingredients. It makes the whole process so much easier!
• Coconut & Chocolate: The pairing of coconut and chocolate is a match made in heaven, isn’t it? It adds such a lovely tropical twist to these rolls. Feel free to experiment with different types of chocolate chips too!
• Caramel Glaze: Don’t skip the caramel glaze! It’s what really makes these rolls sing. The slight bitterness of the caramel balances the sweetness perfectly. It’s easier to make than you think, I promise.

Step-By-Step Instructions

Alright, let’s get baking!

1. In a stand mixer bowl, combine the flour, instant yeast, and granulated sugar. Give it a quick whisk to combine.
2. In a separate microwave-safe bowl, heat the milk and 3 tablespoons of butter until the butter is melted. Stir in the sour cream.
3. Add the wet ingredients and the egg to the dry ingredients. Beat with the paddle attachment until a shaggy dough forms.
4. Switch to the dough hook and knead for about 5 minutes, until the dough is smooth and elastic.
5. Place the dough in a lightly greased bowl, turning to coat. Cover and let rise in a warm place for 1-2 hours, or until doubled in size.
6. Once the dough has risen, gently roll it out into a 10×12-inch rectangle.
7. Brush the dough with the 2 tablespoons of melted butter. Sprinkle evenly with chocolate chips, coconut, 1 tablespoon of sugar, and sliced almonds.
8. Tightly roll the dough into a log. Using a sharp knife, slice into 2.5-inch pieces.
9. Place the rolls, cut-side up, in a buttered 9×13 inch baking skillet. Cover and let rise for another 45 minutes.
10. Preheat your oven to 350°F (175°C). Bake for 30 minutes, or until golden brown.
11. While the rolls are baking, make the caramel glaze. In a skillet, melt ¾ cup granulated sugar over medium heat, stirring constantly, until it turns a beautiful amber color. Carefully stir in the heavy cream (it will bubble up!).
12. Once the rolls are out of the oven, let them cool for about 30 minutes before drizzling generously with the caramel glaze.

Expert Tips

• Don’t Overbake: Keep a close eye on the rolls while they’re baking. You want them to be golden brown, but not burnt.
• Warm Milk: Make sure your milk isn’t too hot when melting the butter, or it might cook the egg when you add it. Lukewarm is perfect.
• Sharp Knife: A sharp knife is key for clean slices. If your knife is sticking, try running it under hot water and wiping it clean between each slice.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: You can easily make these rolls vegan by using plant-based butter, milk, and sour cream alternatives. There are some fantastic options available these days!
• Gluten-Free Adaptation: For a gluten-free version, use a good quality gluten-free flour blend. Just be sure to check the package instructions, as you may need to adjust the liquid slightly.
• Spice Level: N/A – These rolls are all about sweet indulgence!
• Festival Adaptations: These rolls are perfect for a Christmas or holiday brunch. They’re festive, delicious, and always a crowd-pleaser. My Aunt Sheila always makes them for Thanksgiving!

Serving Suggestions

These rolls are amazing on their own, but they’re even better with a cup of hot coffee or a glass of cold milk. They also pair beautifully with a side of fresh fruit.

Storage Instructions

Store leftover rolls in an airtight container at room temperature for up to 2 days. You can also freeze them for up to 2 months. Just wrap them tightly in plastic wrap and then in foil.

FAQs

Let’s answer some common questions:

• What type of flour is best for these rolls? All-purpose flour works great! You can also use bread flour for a slightly chewier texture.
• Can I make the dough ahead of time? Absolutely! You can make the dough the night before and let it rise slowly in the refrigerator. Just bring it to room temperature before rolling it out.
• How do I prevent the rolls from drying out? Make sure to cover them tightly while they’re rising and store them in an airtight container.
• Can I use dark chocolate chips instead of milk chocolate? Yes, definitely! Dark chocolate chips will give the rolls a richer, more intense flavor.
• What is the best way to store leftover caramel glaze? Store leftover caramel glaze in an airtight container in the refrigerator. It will harden as it cools, but you can reheat it gently in the microwave.

Enjoy these rolls, and let me know what you think! Happy baking!