Sweet Coconut Almond Swirls

These are sweet and soft rolls that are delicious and flavorful that are packed with almond and coconut flavors, and with a delicious sweet almond drizzle! The coconut jam adds a heavenly flavor. These make your breakfast a special one and are perfect to bake for the holidays.

I received samples to aid the process of developing recipes and the views expressed are my own only. I received samples from Taylor and Colledge and Dixie Crystals pure granulated sugar. I have used Dixie Crystals sugar and Taylor and Colledge almond extract paste in this recipe. These products are of great quality and give amazing flavor.

Do you want something different and comforting for your breakfast? Then you are in the right place. Ditch your regular cinnamon rolls and try these coconut and almond rolls. There is no cinnamon in these rolls but the flavors of the Filipino coconut jam, Minatamis na Bao, will take you to paradise. Simple and sweet rolls make the most delicious breakfast! This is a perfect one to make for your family and guests and remember to hear all the “wow”s! Rolls are my favorite and try these Peppermint Swirls, Pumpkin Paneer and Cranberry Rolls, and Tangzhong Pumpkin Cinnamon Buns for a delicious idea!

Marzipan is used in many of the Christmas baked goods. That almond flavor that it adds to breads and pastries is simply amazing. If you want to experience the same flavor, I would recommend using Taylor & Colledge almond extract paste. Sometimes it just so happens that you might realize that you are not having an ingredient after you start with the process. It happened to me and I found that I ran out of marzipan. I used some almond flour and almond extract paste and tweaked my original recipe and made these ultimate rolls.

These rolls are easy to make. These ultimate and soft rolls are made with dough that is enriched with butter, milk, almond extract paste, and almond flour. Once the yeasted dough doubles in size, it is punched and kneaded, and then rolled to a 8X16-in rectangle. Minatamis na Bao is then spread evenly and sliced almonds are sprinkled. Roll into a log and slice just like how you do your cinnamon rolls. Allow them to prove once more and bake them until light golden. It doesn’t require any fancy equipment and anyone can follow this recipe and make it. I use my bread machine most of the time to knead and proof the dough (saved my elbow grease!) Stand mixers can be used or the dough can be kneaded manually.

These rolls can be stored at room temperature for a couple of days and even longer if you refrigerate them. These can be warmed in the oven for a few minutes to serve them warm. I have not tried freezing them as these are devoured before you realize.

For a variation, try adding a little of your favorite spices. I love adding a couple of pinches of powdered cardamom. That would make these rolls the most ultimate in flavors. That’s my personal favorite but cinnamon could also be used. For a vegan version, vegan butter and plant based milk can be used in this recipe. 

 #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. This month Swathi is hosting with the theme Christmas Breads. Check the links at the bottom of the post for delicious Christmas breads that you can bake and enjoy with your family.

I am also linking this to Sundays on Silverado, What’s For Dinner, and Happiness is Homemade.

Ingredients

Makes 12 rolls

All purpose flour - 2 and 3/4 cups

Almond flour - 3/4 cups

Dixie Crystals sugar - 1/4 cup plus 1 tsp

Active dry yeast - 2 and 1/4 tsp

Heavy cream - 2/3 cup

Milk - 1/4 cup

Aquafaba - 4 tbsp

Salt - 3/4 tsp

Taylor & Colledge Almond extract paste - 1 tsp

Minatamis na Bao - 1/2 cup

Sliced almonds - 1/3 cup

For the Glaze

Powdered sugar - 1 cup

Almond extract paste - 1/4 tsp

Water - 1 tbsp

Method

Activate the yeast with warm milk and a teaspoon of sugar.

Add the activated yeast, heavy cream, aquafaba, and Taylor & Colledge almond extract paste to the bread machine. Add the Dixie Crystals sugar, all purpose flour, almond flour, salt, and set it on dough cycle.

Once the dough is doubled in size, transfer to a floured surface, punch and knead to a soft ball.

Roll into a 16x8-in rectangle. Spread the Filipino coconut jam and sprinkle with sliced almonds.

Start from one longer edge and slowly roll into a log.

Slice into 12 equal portions. Use a thread for slicing to give neat shape to the slices. Transfer to a baking dish dusted with corn meal.

Cover and set aside to prove for 30 minutes. In the meantime preheat the oven to 350 degrees F.

Bake at 350 degrees F for 18-20 minutes or until the bottom sounds hollow/ or internal bread temperature is about 200degrees. Cool on a wire rack.

 Mix the powdered sugar, almond extract paste, and water to make a glaze. 

Drizzle this generously on the baked buns. Serve with coffee/tea.

Here are the links to this month's #BreadBakers recipes.

Garlic Parmesan Sourdough Dinner rolls from Karen's Kitchen Stories

Black Buns from A Messy Kitchen

Soft and Fluffy Croissants Bread Rolls from Sneha's Recipe

Julekage/ from Ambrosia

Sourdough St.Lucia Buns from Zesty South Indian Kitchen