These Soft, Fluffy Coconut Swirl Buns Are Great For Parties And Picnics

November 20, 2023

Great easy-to-eat treats for sharing at big family gatherings or parties

Makes 12
Prep Time
Cook Time
Difficulty Level
3 / 5

Delectable buns that bear a striking resemblance to traditional cinnamon buns, yet infuse a tropical twist with luscious coconut filling. Here’s a bake that’s as simple as it is toothsome!





Combine bread flour, ⅔ cup (160 ml) warm water and the yeast in a medium bowl. Stand in a warm place for 10 mins or until mixture is frothy. Cover; refrigerate overnight. Stand for 1 hr at room temperature before using.


Place the extra bread flour, the plain flour, milk powder, salt, extra yeast, egg, caster sugar and ⅓ cup (80 ml) water in a large bowl of an electric mixer fitted with a dough hook. Add yeast mixture; mix until combined. Knead for 5 mins or until smooth and elastic. Mix in chopped butter, one piece at a time, until combined.


Transfer dough to an oiled large bowl; cover with plastic wrap. Stand in a warm place for 1½ hrs or until dough has doubled in size.


Meanwhile, make coconut filling.


Preheat oven to 190 C/170 C fan. Grease and line two 6-hole (¾ cup/180 ml) Texas muffin pans with baking paper.


Turn dough onto a lightly floured sheet of baking paper; roll into a 30 cm x 40 cm. Spread coconut filling on dough, leaving a 2 cm border on one of the long sides. Roll dough tightly to enclose filling. Cut log into 12 equal pieces. Place each piece, cut-side up, into a pan hole. Cover pans with oiled plastic wrap. Stand in a warm place for 1 hr or until dough has doubled in size.

Brush tops with combined melted extra butter and white sugar. Bake buns for 25 mins or until golden. Cool.


Stir ingredients in a small bowl until smooth.

TIP You will need to begin this recipe a day ahead. The butter should be at room temperature, not too soft.

Coconut buns are best baked on the day of serving. Can be frozen wrapped in plastic wrap or an airtight container for up to one month.