Coconut jam cinnamon rolls adds delicious tropical flavor to the classic cinnamon rolls.
I am always in pursuit of new exciting cinnamon roll variations. These coconut cinnamon rolls add a tropical flair to a classic favorite.
Skip the cream cheese frosting. These cinnamon rolls are topped with rich and creamy coconut jam!
For a good chunk of my childhood, I shied away from Asian foods in favor of more popular American foods. I wanted to fit in and eat chocolate cake, apple pie, and hamburgers. Now that I’m older, I appreciate the two cultures and love finding ways to incorporate them together.
Take your basic cinnamon rolls and pump them with exotic, sweet coconut jam. Best of all, this recipe makes two pans of cinnamon rolls- one to keep and one to share.
Ingredients
There are three components to this baked treat: 1) yeast dough, 2) cinnamon sugar filling, and 3) homemade coconut jam.
The yeast dough is comprised of yeast, sugar, milk, eggs, salt, flour, and butter. For consistency, I highly recommend measuring dry ingredients by weight. Use the “spoon and level” method for measuring flour if you don’t have a scale. Learn how to successfully use active dry yeast in this tutorial.
The cinnamon sugar filling is made with granulated sugar, coconut sugar, and ground cinnamon. If you don’t have coconut sugar (or palm sugar), simply use brown sugar (either light or dark variety).
Coconut jam is made by cooking down coconut milk and coconut sugar to a smooth, thick paste.
What is Coconut Jam?
Coconut jam is a sweet spread popular throughout Asia. Several countries and cuisines have their own variation. A quick visit to your local Asian market and you’ll find dozens and dozens of different jars of coconut jam.
It is known as kaya in Malaysia and Singapore, srikaya in Indonesia, and matamis na bao in the Philippines.
It can be a bit overwhelming and confusing. Some are watery, some are super thick. There are creamy pale colored jams as well as almost burnt, super dark caramel ones. Therefore, I highly recommend you make coconut jam from scratch! You just need coconut milk and sugar!
Filipino Matamis Na Bao
This recipe makes Filipino style coconut jam called matamis na bao in Tagalog (Filipino language).
Don’t confuse this with kaya, the popular more well known coconut jam of Malaysia and Singapore. The main difference matamis na bao and kaya: kaya includes eggs.
However, similar to kaya, Filipino coconut jam is spread on toast, especially on pan de sal.
In addition to bread, coconut jam is used extensively in all sorts of sweet glutinous rice desserts, rice puddings, and cassava cakes. Everything you spread coconut jam on becomes instantaneously delicious!
Brown Sugar Varieties
The varying colors of coconut jam is dependent on the type of brown sugar used. Obviously, the darker the sugar (the more molasses), the darker the jam.
You can use regular brown sugar for this recipe (either light or dark variety). Or try something new by using coconut palm sugar or panocha (panela or piloncillo).
I prefer to use coconut palm sugar. Coconut sugar is widely used in the Philippines because the islands are full of coconut trees! The sugar is derived from the sap of coconut trees.
Coconut sugar is available in disks like the ones photographed above, but many stores (like Trader Joe’s and Whole Foods) now sell granulated versions. Coconut sugar has a mild, subtle sweet flavor. Don’t be fooled- it doesn’t taste anything like coconut.
For a stronger, fuller sweet flavor, you can use panela or piloncillo. These are blocks of unrefined cane sugar.
To use coconut sugar or panela, place the chunks on a microwave safe plate. Microwave the sugar at intervals of 10 seconds until the sugar has warmed up and softened. Once the sugar is pliable, chop them up into small pieces or pulse them in a food processor.
How to Make Coconut Jam
Coconut jam is made by cooking together coconut milk and brown sugar. Typically, pandan leaves are steeped in the coconut milk. Pandan imparts a sweet, almost vanilla-like flavor. It is a very popular flavor in Southeast Asian desserts.
I used pandan extract, which I found at a local Asian market. It comes in a bottle similar to vanilla extract and the version I found is made by McCormick. If you can’t find it, feel free to omit it or sub in pure vanilla extract.
To make the jam, simply combine coconut milk and sugar. Bring to boil, then reduce heat. Simmer for about 15 minutes until mixture has substantially thickened. Stir the mixture often to ensure it doesn’t burn along the sides of the pot.
Cool to room temperature and store in the fridge. The coconut jam will continue to thicken as it cools.
What to do with leftover coconut jam? You’ve got plenty of options! Use coconut jam in place of sweetened condensed milk. Stir into coffee (like Vietnamese iced coffee), use it to sweetened oatmeals or yogurt, or spread it on bread or crackers.
Serving Suggestions
Coconut jam cinnamon rolls are best enjoyed fresh from the oven. Ideally, you should consume these the same day they are baked.
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave for 20-30 second intervals with a cup of water. The water will prevent the bread from turning gummy. Alternatively, reheat in a toaster over.
You may freeze unfrosted rolls and enjoy for later! For longer storage, cut and separate the rolls into individual portions. Wrap portions tightly in plastic wrap. Then, place in a resealable freezer bag. Store in the freezer for up to 2 months.
Defrost in the fridge overnight, or defrost roll at room temperature for a few hours. Reheat and necessary. Frost as usual
More Coconut Milk Recipes
Coconut Jam Cinnamon Rolls
Ingredients
Dough:
- ½ cup warm water, 100-110℉
- 2 ¼ teaspoon active dry yeast, (7 g)
- ¼ cup + 1 teaspoon granulated sugar, (54 g), divided
- ½ cup whole milk, room temp
- 1 large egg, room temp
- 1 large yolk, room temp
- 1 teaspoon fine sea salt
- 4 cups all-purpose flour, (500 g)
- 6 Tablespoons unsalted butter, (85 g), softened
Cinnamon Filling:
- ⅓ cup unsalted butter, (76 g) softened, room temp
- ⅓ cup granulated sugar, (65 g)
- ⅓ cup coconut sugar, (65 g) or palm sugar or light/dark brown sugar
- 1 Tablespoon ground cinnamon
Coconut Jam:
- 15 oz canned coconut milk, full-fat, unsweetened
- ½ cup coconut sugar, (110 g) or palm sugar or light/dark brown sugar
- ¼ teaspoon fine sea salt
- 2 teaspoon pandan extract, optional, or sub in 1 teaspoon vanilla extract
Instructions
- Dough: Sprinkle yeast over warm water. Add 1 tsp sugar and stir to combine. Let sit for 5-7 minutes to allow mixture to bubble and activate.
- In the bowl of a stand mixer, whisk together yeast mixture, remaining ¼ cup sugar, milk, egg and yolk. Whisk salt into flour. Add 2 cups of flour to mixing bowl.
- Use the hook attachment to mix dough together. Mix on low speed until flour is incorporated. Add another cup of flour. Continue to knead on low speed, adding softened butter one tablespoon at a time. Add remaining cup of flour and knead until the dough is smooth and cleans the sides of the bowl. *If dough is too sticky, add additional flour 1 Tbsp at a time until desired consistency is achieved.
- Transfer dough to a lightly greased bowl. Cover with plastic wrap and let dough rest at room temperature for about an hour until dough has doubled in volume.
- Cinnamon Filling: Stir softened butter in a small bowl. It should resemble the consistency of mayonnaise. Set aside.
- In a small bowl, mix together sugar, coconut sugar, and cinnamon. Set aside
- Coconut Jam: In a small sauce pot, combine coconut milk and coconut sugar. Set over medium heat and bring mixture to a boil. Once mixture has boiled, reduce heat and let simmer until thickened, about 8-12 minutes. Stir often to ensure mixture does not burn along the sides of the pot. Remove from heat.
- Add salt and pandan extract. Stir to combine. Pour jam into heat proof containers. Allow to cool to room temperature and then store in the fridge until ready to use. Jam will continue to thicken in the fridge.
Assembly:
- Punch down risen dough. Transfer to a lightly floured working surface. Roll dough into a 20 x 14 inch rectangle. Spread softened butter over dough. Sprinkle cinnamon filling and gently press into dough.
- Roll dough into a tight log, starting at the longest side. Slice the log into 18 equal parts*. Lightly grease two 8×8-inch baking pans. Divide rolls between the two pans, 9 pieces in each pan. Cover pans with plastic wrap and let rolls rest for 30-45 minutes at room temperature to allow rolls to rise.
- Preheat oven to 350℉. Remove plastic wrap and bake rolls for 30-35 minutes until golden brown on top and the internal temperature of the rolls hit 185℉. Allow rolls to rest for 5 minutes to slightly cool. Spread coconut jam all over warm rolls and serve immediately.
Notes
- Coconut Sugar may be substituted with palm sugar or light/dark brown sugar. For strong sweet flavor use panela, unrefined cane sugar.
- If using chunks of coconut sugar or panela, place on a microwave safe plate. Microwave at 10 second intervals until sugar has warmed up and softened. Once sugar is pliable, chop into smaller pieces or pulse in a food processor.
- Color of coconut jam depends on the type of sugar used.
- Use full-fat canned coconut milk. For best flavor and best results, find a coconut milk that lists coconut as the main ingredient.
- Coconut jam cinnamon rolls are best enjoyed fresh from the oven. Store leftovers in an airtight container in the fridge for up to three days.
- Coconut jam can be kept in the fridge for 2 weeks.
- What to do with leftover coconut jam? You’ve got plenty of options! Use coconut jam in place of sweetened condensed milk. Stir into coffee (like Vietnamese iced coffee), use it to sweetened oatmeals or yogurt, or spread it on bread or crackers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Hi! Is it ok to use instant yeast?
Yes, the recipe works with instant yeast or active dry yeast.
Thanks for such a lovely personal AND educational post! Can’t wait to make this.