These coconut lime pull-apart rolls use Rhodes frozen rolls, a coconut-lime sugar mixture, and butter; bake and finish with a bright lime glaze for a simple, delicious treat.
Summer calls for easy, crowd-pleasing recipes, and these Coconut Lime Pull-Apart Rolls fit the bill. They work equally well for breakfast, brunch, or dessert. Make them fresh from the oven or warm a leftover roll the next day—the texture and flavor hold up well for two to three days when stored properly.
These rolls are incredibly simple to prepare: thaw Rhodes rolls, brush with melted butter, sprinkle with coconut-lime sugar, bake until golden, and finish with a lime glaze. Here’s the full recipe so you can make them at home.
Coconut Lime Pull Apart Rolls
Ingredients
- 12 Rhodes White Dinner Rolls, thawed
- Zest of 2 limes
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (60 g) sweetened coconut flakes
- 3 tablespoons (42 g) butter, melted
- 3/4 cup (90 g) powdered sugar
- 1 1/2 tablespoons lime juice (about 1 lime)
Instructions
- Grease a 13×9-inch glass baking dish and arrange the 12 thawed Rhodes white dinner rolls inside. Cover the rolls with greased plastic wrap and let them come to room temperature. Using scissors, cut each roll in half. Place the cut side up so the topping adheres well.
- In a food processor, combine the granulated sugar, sweetened coconut flakes, and the zest of 2 limes. Pulse until the mixture is evenly combined.
- Melt 3 tablespoons of butter. Pour the melted butter over the cut rolls, then evenly sprinkle the coconut-lime sugar mixture on top.
- Cover the rolls again with greased plastic wrap and allow them to rise until puffy and touching each other.
- Remove the plastic wrap and bake at 350°F (175°C) for 20 to 25 minutes, or until the rolls are golden brown.
- While the rolls bake, whisk together 3/4 cup powdered sugar and 1 1/2 tablespoons fresh lime juice (about 1 lime) to make a smooth glaze.
- When the rolls come out of the oven, drizzle the lime glaze over them and serve warm.
Notes
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