I’m really going for it this week. Ham, Cheese and more Cheese. So why not cap it with a big fat cinnamon roll?

But at least I gussied it up really pretty for Easter? I really, really did try! I wanted to come up with something that would help you all out with brunch on Sunday. And this was my solution to making a cinnamon roll “Springy”: Coconut.

Did it work? I sure think they are pretty. And let me tell you, if you like or love coconut, than these are for you. Triple Coconut Cinnamon Rolls. Coconut in the dough, the filling and sprinkled all over the top. You won’t be looking for the coconut flavor. And truly pretty enough to serve at Easter brunch.

I hope that you all have a wonderful Holiday on Sunday. I will be at my moms with friends and family watching the kids do an out of control egg hunt, drinking wine and gorging on Easter candy. What are you doing?

To make these Coconut Cinnamon Rolls, this is what you do:

In a small saucepan over low heat, heat the 1⁄2 cup of milk and the
2 tablespoons of sugar until the sugar has disintegrated. Transfer to a small bowl. When the milk cools to 110°, sprinkle in the yeast. Set aside for about 20 minutes, for the yeast to get puffy.

In a small saucepan over medium heat, combine the 1 cup sugar, salt and 1⁄2 cup milk, butter and salt. Cook, stirring until everything is melted and well combined, about 5 minutes. Remove from the heat and transfer to the bowl of a standing mixer fitted with the dough hook. With the mixer on low speed, add in the coconut oil and mix until well incorporated. Add the eggs and mix well. Then add in the yeast mixture.

With the mixer running on low speed, add the flour, 1 cup at a time. After you have added all the flour, increase the speed to medium and keep mixing until you have a smooth dough, about 3 to 4 minutes.

Grease a large mixing bowl and transfer the dough to the bowl. Cover the top of the bowl with plastic wrap and put the bowl somewhere warm. Let the dough rise for at least 1 hour, and up to 3 hours.

On a lightly floured surface, roll the dough out into a large rectangle, about 1⁄4 inch thick. Rub the coconut oil over the surface of the dough. Combine the sugar and cinnamon and then sprinkle it over the coconut oil.

Follow by sprinkling half of a bag of the shredded coconut over the top of the sugar.

Carefully Roll the dough into a huge round log.

Slice into desired size (I made 12 rolls). Put them on a sheet pan and let them rise while the oven heats up about 15-20 minutes.

Preheat the oven to 350 degrees.

Bake the cinnamon rolls at 350 degrees for about 40 minutes or until barely golden on top and baked through.

For the frosting:
In a large bowl combine the butter, powdered sugar and milk. Beat together with an electric mixer until fluffy. Drizzle the frosting over the warm rolls.

Sprinkle with a generous amount of the remaining shredded sweetened coconut.