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Coconut Brioche Cinnamon Rolls with Rum Cream Cheese Frosting

These Coconut Brioche Cinnamon Rolls with Rum Cream Cheese Icing are so dreamy. The fluffiest texture loaded with cinnamon sugar flavor.
Course Breakfast, Dessert
Keyword Brunch, Christmas, Coconut, Coquito, Holidays, Rum
Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Servings 12
Author Leona G.

Ingredients

Dough

  • 4-41/2 cups all purpose flour
  • 2¼ tsp instant yeast or 1 packet
  • ½ tsp salt
  • ¼ cup sugar
  • 2 large eggs
  • 1 cup full fat coconut milk unsweetened from a can
  • 1 stick softened butter unsalted

Filling

  • 1 stick softened butter
  • 1 cup brown sugar dark or light
  • 2 tbs cinnamon
  • ¼ tsp nutmeg

Rum Cream Cheese Frosting

  • 6 oz softened cream cheese
  • 4 tbs softenend butter
  • ¾ cup powdered sugar
  • 1 tsp vanilla
  • ¼ tsp salt
  • 3 tbs rum or sub with coconut cream or milk

Instructions

Dough

  • In a saucepan, add the coconut milk and butter. Heat just until the bitter is melted. Set aside to cool.
  • In a stand mixer fitted with a dough hook, add your warmed coconut mixture, yeast & sugar. Give it a gentle mix and let it sit for 5. minutes. Next add in your eggs, beating after each addition. Gradually add in the flour and salt, and mix until absorbed. Mx on medium for 8-10 minutes until the dough pulls away from the sides of the bowl and is no longer sticky. Cover the dough and let it rise for 1-2 hours, or until doubled in size.
  • Meanwhile, make the filling. Whisk the softened butter, brown sugar, cinnamon and nutmeg until a thick paste forms. Set aside.
  • After the dough had doubled in size, punch it down to deflate and transfer to a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle Roughly 15×20 inches. It doesn’t have to be perfect. Using an offset spatula, spread your filling evenly over the dough. Tightly roll it up into a log lengthwise and cut it into 12 even pieces or more. Place them onto lightly greased 9×13 sheet pan and cover. Let them rise in a warm place for another 15-20 minutes until they’ve puffed up.
  • Preheat your oven to 350 degrees F. Drizzle the cream over the rolls and bake or 30 minutes until lightly golden brown all over. Spread the icing on while warm. Top with coconut flakes (optional).

Rum Cream Cheese Frosting

  • In a medium bowl, whisk the cream cheese, butter, vanilla and salt until smooth. Add in the powdered sugar and rum. Whisk until smooth. Set aside.

Notes

  • You can also make these the night before and bake in the morning. Once you've cut the the rolls. Arrange them onto a sheet pan and  cover. Place them in the fridge overnight. In the morning and allow them to sit at room temperature for 45-1 hr before baking.
  • For the Icing, white or dark rum works. This part is totally optional