COCONUT CRESCENT ROLLS

Coconut Crescent Rolls image

These rich, tender and slightly sweet rolls are a nice accompaniment to both brunch and dinner menus.-Mildred Bickley, Bristol, Virginia

Provided by Taste of Home

Time 45m

Yield 16 rolls.

Number Of Ingredients 16

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Ingredients

1-1/8 teaspoons active dry yeast
2 tablespoons warm water (110° to 120°)
1/2 cup warm heavy whipping cream, (110° to 120°)
2 tablespoons plus 2 teaspoons sugar
1 egg
1-2/3 cups all-purpose flour, divided
1/4 teaspoon salt
1/4 cup cold butter, cubed
FILLING:
2 tablespoons butter, softened
1/4 cup confectioners' sugar
1/4 cup sweetened shredded coconut
GLAZE:
1 egg
2 tablespoons milk
1/4 cup sweetened shredded coconut

Steps:

In a small bowl, dissolve yeast in warm water. Stir in the warm cream, sugar, egg and 1/4 cup flour. Place salt and remaining flour in a large bowl; cut in butter until crumbly. Fold in yeast mixture just until blended. (Do not knead.) Cover and refrigerate for at least 2 to 3 hours or overnight., For filling, combine butter and confectioners' sugar. Stir in coconut; set aside., Punch dough down. Divide dough in half. Turn onto a lightly floured surface. Roll each portion into a 12-in. circle. Spread with filling mixture. Cut each circle into eight wedges. , Roll up wedges from the wide end and place with pointed side down 2 in. apart on greased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 1 hour., For glaze, combine egg and milk. Brush over dough. Sprinkle with coconut. Bake at 375° for 13-18 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 152 calories, Fat 9g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 87mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.