Raisin Coconut Rolls

Ingredients

• 375 g (3 cups)plain flour
• 300 ml (1¼ cups)warm milk
• 120 ml (½ cup)vegetable oil
• 50 g (¼ cup)sugar
• 30 g (¼ cup)powdered milk or coffee creamer
• 1 tbspyeast
• 1 tspbaking powder
• 160 g (2 cups)unsweetened shredded coconut
• 75 g (½ cup)California golden raisins
• 75 g (½ cup)California black raisins
• 150 g (½ cup)sweetened condensed milk
• 14 g (1 tbsp), optionalsoftened butter
• As neededsweetened condensed milk, for topping

Instructions

1. 1

   Mix the dough

   Stir the warm milk, yeast, sugar and oil together. Add the flour, baking powder and powdered milk or coffee creamer.

2. 2

   Knead until smooth

   Knead the mixture until it forms a soft, firm dough.

3. 3

   Rest the dough

   Cover the dough and leave it to rest for 30 minutes.

4. 4

   Add the filling

   After 30 minutes, add the filling to the dough and roll it up tightly.

5. 5

   Cut into rolls

   Cut the roll into evenly sized small pieces and arrange them on a baking tray.

6. 6

   Proof and bake

   Cover the rolls and leave them to rest for another 30 minutes. Bake at 200°C (400°F) for about 10 minutes, until golden.

7. 7

   Drizzle and serve

   Take the rolls out of the oven, drizzle with sweetened condensed milk and serve warm.

8. 8

   Store leftovers

   Keep any leftover rolls in a tightly closed container.

What are raisin coconut rolls?

These are small, enriched dough rolls with a filling of coconut, raisins and sweetened condensed milk. The recipe does not specify a particular regional origin, but its soft, sweet dough and condensed-milk finish make it a comforting bake for sharing.

The combination works because the raisins bring concentrated fruit sweetness while the coconut adds chew and a mild toasted flavour. The short bake keeps the rolls tender rather than crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1225 calories, 20g protein, 164g carbs, 55g fat.

Most of the carbohydrates come from the flour, sugar, raisins and condensed milk; the oil and coconut contribute much of the fat. The dough and milk ingredients provide some protein, with smaller amounts from the coconut and raisins. Balance a roll with fresh fruit or plain yoghurt, and keep the finishing drizzle modest if you prefer less sweetness.

The dough ingredients

Warm milk: it should feel comfortably warm, not hot, so it can be mixed with the yeast without overheating it.

Oil and milk powder: the oil enriches the dough, while powdered milk or coffee creamer adds richness. The recipe offers either powdered milk or creamer; use one, not both.

Flour and leaveners: yeast provides the main rise, with baking powder included as written. Knead until the dough holds together and feels soft but manageable.

Getting the filling into the dough

Filling: combine the coconut, both types of raisins and condensed milk, adding the optional softened butter if desired. The method does not give a separate mixing instruction, so make sure the ingredients are distributed before filling the dough.

Rolling: keep the filled dough snug as you roll it so the slices hold their shape. If the filling is very loose, take care not to squeeze it out at the seam.

Proofing and baking cues

First rest: cover the kneaded dough and let it stand for 30 minutes. A covered bowl helps keep the surface from drying out.

Second rest: after shaping, cover the rolls and leave them for another 30 minutes. Bake for about 10 minutes at 200°C, checking for a golden surface rather than relying on time alone.

Serving the rolls

Serve them warm, when the dough is soft and the condensed-milk drizzle is still glossy. A little drizzle goes a long way because the filling is already sweet.

For a simple snack or breakfast, serve alongside tea or coffee and some fresh fruit to add a fresh contrast to the rich, chewy rolls.

Shaping evenly

Even slices: cut the rolled dough into pieces of similar thickness so they bake at roughly the same rate. A sharp knife helps avoid flattening the spiral.

Room on the tray: leave a little space between rolls so they can rise without sticking together. If the tray is crowded, bake them in batches.

Recipe notes & tips

• Measure the flour accurately and add only enough to bring the dough together, since too much can make the rolls dense.
• Use warm rather than hot milk when mixing the yeast.
• Soften the optional butter before mixing it into the filling so it combines more easily.
• Cut the roll into evenly sized pieces for more consistent baking.
• Check the rolls at around 10 minutes, as oven performance can affect how quickly they colour.
• Add the condensed-milk topping gradually so the rolls do not become overly sweet or sticky.

Variations

• Use one raisin type: replace the two varieties with 150 g of either golden or black raisins.
• Add a warm spice: mix a little ground cinnamon into the coconut filling.
• Include chopped nuts: replace some of the raisins with chopped walnuts or almonds.
• Make the filling less sweet: reduce the condensed milk inside the filling and use only a light drizzle on top.
• Add citrus: mix finely grated orange zest into the coconut and raisin filling.

Common mistakes to avoid

• Milk too hot: it can interfere with the yeast, so use milk that feels warm but not hot.
• Dry dough: it will be difficult to roll, so knead until soft and add flour sparingly.
• Loose filling: it can spill while shaping, so distribute it evenly and roll the dough firmly without squeezing.
• Uneven pieces: they may bake at different rates, so cut the roll into similar-sized slices.
• Overbaking: the rolls can dry out, so take them out when golden and check them at about 10 minutes.
• Too much topping: it can make the rolls sticky and very sweet, so drizzle a little at a time.

How to store

Once cool, store the rolls in a tightly sealed container at room temperature for up to 2 days. Warm them briefly in a low oven or microwave before serving; add any extra condensed-milk drizzle just before eating.

Frequently asked questions