My obsession with coconut buns began during a culinary tour through Southeast Asia, where I was captivated by the pillowy-soft milk bread filled with sweet coconut cream found in many morning markets. When I returned to my Asheville kitchen, I spent weeks perfecting this recipe, balancing traditional techniques with accessible ingredients. There’s something incredibly satisfying about pulling apart these warm, fragrant buns on a leisurely weekend morning that instantly transports me back to those bustling market stalls.
Coconut Cream Sweet Breakfast Buns
Pillowy soft breakfast buns filled with rich coconut cream and topped with toasted coconut, a Southeast Asian-inspired morning treat worth waking up for.
Prepare the Dough
In the bowl of a stand mixer fitted with the dough hook, combine flour, sugar, yeast, and salt. In a separate bowl, whisk together warm milk, melted butter, egg, and vanilla. With the mixer on low speed, gradually add the wet ingredients to the dry ingredients. Mix until a soft dough forms, about 5 minutes. The dough should be slightly tacky but not sticky.
First Rise
Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm place until doubled in size, about 1 hour.
Make the Coconut Filling
While the dough rises, prepare the filling. In a medium bowl, combine shredded coconut, cream of coconut, softened butter, sugar, flour, coconut extract (if using), and salt. Mix until well combined. Set aside.
Shape the Buns
Punch down the risen dough and turn out onto a lightly floured surface. Roll the dough into a 16x12-inch rectangle. Spread the coconut filling evenly over the dough, leaving a 1/2-inch border around the edges. Starting with the long edge, roll the dough into a tight log.
Cut and Arrange
Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces. Place the buns, cut side up, in a greased 9x13-inch baking dish or on a large parchment-lined baking sheet, spacing them about 1 inch apart.
Second Rise
Cover the buns with plastic wrap or a clean kitchen towel and let rise until puffy, about 30-45 minutes. Meanwhile, preheat the oven to 375°F (190°C).
Bake
Brush the tops of the buns with egg wash and sprinkle with toasted coconut flakes. Bake until golden brown and the internal temperature reaches 190°F (88°C), about 15-18 minutes.
Glaze and Serve
If using the glaze, whisk together powdered sugar, coconut milk, and extract until smooth. Drizzle over slightly cooled buns. Serve warm or at room temperature.
The Best Coconut Cream Buns
Learn how to make delicious coconut cream buns from scratch for a special breakfast treat.
These buns are the ultimate make-ahead breakfast solution! The dough can be prepared and shaped the evening before, then refrigerated overnight for a slow rise that actually enhances the flavor development. Simply bring to room temperature while the oven preheats in the morning. The coconut filling provides healthy fats that keep you satisfied longer than typical breakfast pastries, and the recipe easily adapts to different dietary needs—coconut milk can replace dairy milk for a dairy-free version with equally delicious results.
Each bun offers a beautiful contrast of textures—a soft, tender bread exterior giving way to a luscious, creamy coconut filling that melts in your mouth. The subtle sweetness is balanced by a hint of salt, while the toasted coconut topping adds wonderful nutty dimension. The aroma is simply intoxicating—warm bread mingled with tropical coconut notes that fill your kitchen with the most inviting scent.
Consider making a double batch when you have overnight guests or for holiday morning gatherings. These buns freeze beautifully after baking—simply reheat in a 300°F oven for 10-15 minutes to refresh. Try serving them alongside fresh tropical fruits like mango or pineapple for a complete breakfast experience that feels like a mini vacation. Your family will request these special treats again and again!
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