Coconut-milk Pudding Rolls

Photo: Leo Gong; Styling: Dan Becker

The coconut milk added after the dough rises creates a thick pudding on the pan bottom--sort of a reverse frosting. Paired with a tropical fruit salad, these indulgent buns are perfect for a brunch party. Prep and Cook Time: 3 1/2 hours.

Yield: Makes 24 rolls
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 149
  • Calories from fat: 35%
  • Protein: 2.5g
  • Fat: 5.8g
  • Saturated fat: 4.4g
  • Carbohydrate: 22g
  • Fiber: 0.5g
  • Sodium: 124mg
  • Cholesterol: 14mg


  • 1 package dry active yeast
  • 3 1/4 cups plus 1 tbsp. all-purpose flour
  • 1 cup sugar
  • 1/4 cup butter, melted and cooled, plus more for buttering bowl
  • 1 teaspoon salt
  • 1 egg
  • 1 can (13 1/2 oz.) coconut milk


  1. 1. Dissolve yeast in 1 cup warm water in a large bowl. Stir in 1 1/2 cups flour, 1/4 cup sugar, melted butter, salt, and egg until smooth. Stir in 1 1/2 cups flour and knead into soft dough, adding up to 1/4 cup flour as needed. Put dough in a large buttered bowl. Cover and allow to rise until doubled in bulk, about 1 hour. Punch down and allow to double again, about 30 minutes.
  2. 2. Whisk together coconut milk, remaining 3/4 cup sugar, and 1 tbsp. flour until smooth. Set aside.
  3. 3. Divide dough into 24 small balls. Put them in a 9- by 13-in. baking pan, cover, and allow to double, about 30 minutes.
  4. 4. Preheat oven to 350°. Pour reserved coconut-milk mixture over raised rolls. Bake until golden brown, about 25 minutes.
  5. Note: Nutritional analysis is per roll.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Coconut-milk Pudding Rolls Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy