Finally an excuse to eat cookies for breakfast, these Samoa Sweet Rolls have all the classic flavors of the beloved cookie but in a sweet roll.
Can you believe Easter is Sunday? Where has this month gone? Are you all planned and ready for the holiday? I am mostly, but just incase you’re still trying to decide what to make for breakfast this weekend; today I am happy to be sharing these delicious Samoa Sweet Rolls that I guest posted last month over at A Little Claireification. They’re delicious, decadent and would make the perfect Easter morning treat to share with your family or friends.
I think most of us could use a good excuse to eat cookies for breakfast and these Samoa Sweet Rolls are just that, sort of. For this recipe, I decided to turn my favorite Girl Scout cookie into something a little more socially acceptable for breakfast – you know just in case you feel guilty eating a cookie for breakfast. I love eating a little something sweet in the morning most days and these Samoa Sweet Rolls have all the classic flavors of the beloved cookie but in a roll.
Toasted coconut, caramel and chocolate all rolled up together into one decadent sweet roll. Top them off with a little extra coconut and a drizzle of chocolate syrup or enjoy them warm from the pan without all the fixings. Either way they make a delicious breakfast or a truly indulgent dessert, especially when paired with a scoop of ice cream.
One thing I love about this recipe is that you can make the dough a day or two in advance and then store it in the fridge until you’re ready to bake. Or even better, bake up a batch mid-week and freeze the second one for an easy weekend breakfast. Have a great Easter weekend, I hope you’ll enjoy it and try these Samoa Sweet Rolls, happy baking!
Samoas Sweet Rolls
Yield 2 dozen
- for the dough:
- 4 c all purpose flour
- 1 pkg. rapid rise yeast
- 1 c milk
- 1/4 c sugar
- 1/4 c shortening
- 1 tsp salt
- 1 egg, extra large
- 1/2 c brown sugar
- for the caramel:
- 4 Tbs butter
- 2 Tbs corn syrup
- for the filling:
- 4 Tbs coconut oil
- 1/2 c brown sugar, packed
- 1/2 c toasted coconut
- 1/2 c miniature chocolate chips
- *optional toppings:
- 1/3 c toasted coconut
- 1/3 c chocolate syrup
- In the bowl of your stand mixer fitted with the dough hook, combine 2 c of the flour and the yeast.
- In a saucepan over medium/low heat combine the milk, sugar, shortening and salt and cook until the shortening melts, do not boil.
- Add the wet mixture to the dry and add the egg, beat at low speed until combined.
- Add the remaining flour and knead the dough for 5-6 minutes, until elastic.
- Coat a large mixing bowl with vegetable oil and turn the dough to coat.
- Cover and let rise in a warm place for 1 hour.
- Punch it down and divide the dough into two equal balls, cover and let rest 10 minutes.
- In a saucepan over medium heat cook the 1/2 c brown sugar, 4 Tbs butter and 2 Tbs corn syrup, until smooth.
- Grease two 8" or 9" cake pans and divide the caramel mixture between the two pans, set aside.
- Roll the dough into 8"x12" rectangles.
- Spread 2 Tbs of coconut oil over the dough and top with 1/4 c brown sugar, 1/4 c toasted coconut and 1/4 c miniature chocolate chips, repeat process for second rectangle of dough.
- Starting at the long side roll the dough towards yourself and pinch the seam together to seal.
- Slice the roll in half and cut each half into 6 equal slices.
- Place the rolls in the prepared cake pans and cover, let rise 30 minutes.
- Preheat your oven to 375º F and bake for 18-20 minutes until lightly golden.
- Cool in the pan 5 minutes, turn onto a serving platter and top with toasted coconut and drizzle with chocolate syrup.
- Serve warm or cool freshly baked rolls completely, wrap in foil and place in a freezer safe bag, freeze for up to 3 months.
recipe adapted from Caramel-Pecan Rolls in Better Homes and Gardens Complete Step-By-Step Cook Book
Courses breakfast, dessert, sweet roll
Serving Size 1 roll
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Zainab @ Blahnik Baker says
Perfect timing!! These will make my weekend 🙂 I love samoas and now that all my cookies are gone, I can still enjoy the flavors in this sweet rolls.
Thanks Zainab, I am definitely making them again for Easter Sunday!
Jamie @ Love Bakes Good Cakes says
Oh, Emily!! These sound absolutely delish! I will have to make these one of these weekends! 🙂
Thank you Jamie, you’re going to love them!
I am such a sucker for sweet rolls and these Samoa ones are such a fantastic idea! They look delicious and would be perfect for a special breakfast or brunch! Hope you have a Happy Easter Emily 🙂
Thanks Kelly, Happy Easter to you too!
I love any kind of sweet roll- but when it’s drizzled with chocolate has and coconut I love it!
Thanks, I feel the same way Jessica!
Jo @ The Contented Baker says
Gosh, these rolls are beautiful both visually and in flavour!
Thank you Jo!
Gloria // Simply Gloria says
Emily, you had me at toasted coconut, caramel and chocolate… all wrapped up! So delish, and gorgeous! Thanks for sharing these at the party!
thank you Gloria!
Saw your post at the C.R.A.F.T party! I had to stop by since your photo really caught my eye!
My husband loves Samoas, so this is perfect to save to make for him! Thank you!
Anyway, I’m so glad I found your blog–I’m following you now, and I look forward to your new posts! 🙂
Would love it if you stopped by our Facebook page and said “hi!”
THank you for stopping by Cathy, I hope you and your husband enjoy them too!
Jess @HungryHarps says
I am absolutely loving these Samoa Sweet Rolls! What a delicious idea – and great way to start the day. 🙂
Thank you Jess!
Roxana | Roxana's Home Baking says
Samoa cookies are my favorite girl scout cookies and your rolls look fantastic! Perfect for weekend breakfast.
Would love if you bring these rolls to the chocolate party I’m throwing this month. It’s all about chocolate and coconut. http://roxanashomebaking.com/chocolate-coconut-cake-recipe/