Go Back
Print

Rum Glazed Coquito Cinnamon Rolls

These Coquito Cinnamon Rolls those have the same delicious flavors as the popular Puerto Rican Holiday drink. They are delicously fluffy and the perfect Christmas morning breakfast.
Course Breakfast, Dessert
Keyword Brunch, Christmas, Coconut, Coquito, Holidays, Rum
Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Servings 6

Equipment

  • Stand mixer fitted with a dough hook
  • 9x13 baking dish or sheet pan
  • Spatula or whisk

Ingredients

Dough

  • 3⅓ cup flour
  • tsp instant yeast or 1 packet
  • ½ tsp salt
  • 3 tbs sugar
  • 1 cup coconut cream or milk unsweetened from a can
  • 1 stick softened butter unsalted

Filling

  • 1 stick softened butter
  • ½ cup brown sugar dark or light
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • 3 tbsp coconut cream

Glaze

  • 1 cup powdered sugar
  • 1 tsp vanilla
  • pinch of salt
  • 1 tbs softenend butter
  • 2-4 tbs rum or sub with coconut cream or milk

Instructions

Dough

  • In a stand mixer fitted with a dough hook, add your warmed coconut cream, 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. Add the softened butter 1 tbs at a time and mix for 5 minutes until the dough is cohesive and the butter is absorbed. Leave the dough in the mixing bowl and cover. Let it rise for 1-2 hours, or until doubled in size.
  • Meanwhile, make the filling. Whisk the softened butter, brown sugar, cinnamon, nutmeg & coconut cream until a thick paste forms. Set aside.
  • Punch the dough down to deflate and transfer to a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle about 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. Place them onto lightly greased 9×13 sheet pan and cover. Let them rise in a warm place for another 30-45 minutes until they’ve puffed up.
  • Preheat your oven to 350 degrees F. Bake the rolls for 30 minutes until lightly golden brown all over. Spread the glaze on the warm rolls. Top with shredded coconut (optional) and enjoy!

Rum Glaze

  • Whisk the powdered sugar, butter, vanilla & salt. ingredients into a small bowl. Add in the rum 1 tbs at a time until a smooth but pourable glaze forms. set aside

Notes

  • You can also make these the night before and bake in the morning. Once you've cut the the rolls. Cover them and place them in the fridge overnight. Remove them from the fridge in the morning and allow them to sit at room temperature for 45-1 hr before baking.
  • For the glaze, white or dark rum works. Or coconut cream of milk.