Coconut Pecan Rolls Recipes

COCONUT PECAN BARS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt and baking powder; gradually add to the creamed mixture and mix well. Stir in coconut and pecans (batter will be thick). , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

THE WORLD'S EASIEST STICKY BUNS

Steps:

• In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the almond milk and vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees (43C), or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
• Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add sugar and the salt and stir (you should see some foaming / bubbling if the yeast is fresh and the water temperature is correct).
• Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball, adding more flour as you go and as it will absorb. Rinse your mixing bowl out, coat it with avocado oil or other neutral oil, and add your dough ball back in. Roll around to coat all sides. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.
• While dough is rising, prepare sticky glaze by mixing butter and brown sugar and spreading it in an even layer on the bottom of an 8x8 baking dish (adjust if altering batch size). Top with pecans and set aside.
• On a lightly floured surface, roll out the dough into a thin rectangle. Brush with melted vegan butter and top with brown sugar (or granulated sugar) and cinnamon.
• Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 - 2 inch sections and position in your 8x8 dish with the glaze layer on the bottom (you should have about 10 rolls as original recipe is written // adjust if altering batch size). Cover with plastic wrap and set on top of the oven to let it briefly rise again while you preheat oven to 350 degrees (176 C).
• Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes, carefully invert, and then serve immediately.

COCONUT PECAN FROSTING II

Steps:

• In a saucepan over medium heat, combine milk, sugar, egg yolks, butter and vanilla. Cook, stirring frequently, until thickened. Remove from heat and stir in coconut and pecans.

COCONUT PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish.
• Beat butter, eggs, lemon juice, and vanilla extract together in a bowl; beat in sugar until smooth. Fold coconut and pecans into butter mixture; pour into pie crust.
• Bake in the preheated oven until pie is set in the middle, 45 to 50 minutes.

COCONUT PECAN SWEET ROLLS - BREAD MACHINE

Steps:

• Place dough ingredients in bread pan in order listed, select dough setting, then press start.
• When dough cycle is complete; remove dough and turn out onto a lightly floured surface. Gently roll and stretch dough into a 20 inch rope.
• Divide dough into 12 pieces and roll each piece into a ball.
• Spread frosting on botton of a 9x13x2-inch pan or two round 8 or 9-inch cake pans; Sprinkle pecans evenly on top.
• Place dough balls in prepared pan(s) Cover, let rise in warm place until doubled about 30-45 minutes.
• Preheat oven to 350 degrees. Bake for 25-30 minutes until brown.
• Remove from oven, invert onto serving dish. Serve warm.
• Enjoy!

THOSE COCONUT PECAN ROLLS

Steps:

• 1. Place everything in the bread pan except for chopped pecans and frosting.
• 2. Turn machine on, and when it beeps that the dough is made, take dough out and turn a floured counter top.
• 3. Gently stretch and roll into a 20 inch rope.
• 4. Spread frosting on bottom of a 9x13 pan, sprinkle pecans on top.
• 5. With a sharp knife divide dough into 12 pieces, then roll into a ball. Place into the prepared pan, cover and let rise in a warm place.
• 6. A good hint to rise is to turn oven on to warm setting, let heat 2 min, then turn off. Place pan in warmed oven and let rise until doubled maybe 45 minutes.
• 7. Preheat oven to 350 degrees, bake for 25 to 30 minutes, or until golden brown.
• 8. Invert to serving dish, and don't worry about leftovers, you won't have any