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  • 1 Cup Heavy cream

  • 1 Cup Whole Milk
  • ½ Cup C&H® Granulated Sugar
  • 2 Teaspoon Active Dry Yeast
  • 1 ½ Teaspoon Kosher Salt
  • 4 Cup All-purpose Flour

  • 1 Cup Roasted Unsalted Macadamia Nut

  • 1 Cup Unsweetened Shredded Coconut
  • A Pinch Kosher Salt
  • 1 Tablespoon All-purpose Flour
  • 4 oz Unsalted Butter
  • 1 Large Egg
  • ½ Teaspoon Pure Vanilla Extract
  • ¾ Cup C&H® Light Brown Sugar

    Coconut Sauce
  • 1 Can (13.5 oz) Coconut Milk

  • ⅓ Cup C&H® Light Brown Sugar
  • A Pinch Kosher Salt
  • 1 Tablespoon Cornstarch

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Prep Time: 45 mins (active) 4 hours (inactive) hours / Cook Time: 30 minutes / Yields: 12 rolls

Step 1

Add cream, milk and C&H® Granulated Sugar to a small saucepan and bring to a simmer over medium heat, stirring constantly, about 5 minutes. Transfer to the stand mixer bowl and allow the mixture to cool down to below 110°F, check with a thermometer.

Step 2

Sprinkle active dry yeast over the top of the milk mixture, stir and let it bloom for about 20 minutes. The mixture should visibly puff up.

Step 3

Sift the flour and stir in the salt. Add flour to the liquid mixture and knead with the dough hook on low speed until everything is incorporated and a wet dough forms.

Step 4

Scrape the dough out onto a floured countertop and knead a few times to form a ball. Place the dough ball into an oiled large bowl, cover with plastic, and allow to rise in a warm spot until double in size, about 2 hours.

Chef's Tip

You can also use C&H® Dark Brown Sugar for even a deeper flavor and more molasses taste in the filling and sauce.

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Recipe by

Trang Doan


Trang is a self-taught baker, food photographer and recipe developer behind the blog Wild Wild Whisk. A chemical engineer by trade, she is obsessed with ingredients and all the chemical reactions happening underneath the surface of delicious baked goods.