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!
- for the dough:
- 4 c all purpose flour
- 1 pkg. rapid rise yeast
- 1 c milk
- ¼ c sugar
- ¼ c shortening
- 1 tsp salt
- 1 egg, extra large
- ½ c brown sugar
- for the caramel:
- 4 Tbs butter
- 2 Tbs corn syrup
- for the filling:
- 4 Tbs coconut oil
- ½ c brown sugar, packed
- ½ c toasted coconut
- ½ c miniature chocolate chips
- *optional toppings:
- ⅓ c toasted coconut
- ⅓ 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 ½ 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 ¼ c brown sugar, ¼ c toasted coconut and ¼ 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.