Mango Jam Rolls with Mango-Coconut Cream

Like cinnanon rolls, but tropical. Mango jam runs through these soft rolls, which are topped off with summery mango-coconut cream.
Difficulty
Medium
Servings
12 rolls
Wait Time
1 Hr
Active Time
1 Hr

If you've ever made cinnamon rolls, pouring cream all over the dough before proofing may seem odd. We borrowed this step from pani popo, or Samoan coconut buns. Here, the mango rolls absorb the mango-coconut cream while proofing, which makes them soft—almost bread pudding-like—out of the oven. Then the baked rolls are sauced with even more cream, for good measure. Each bite tastes like a tropical summer.

Mango Jam Rolls

  • 4 ½ cups all-purpose flour
  • 2 tsp salt
  • ¼ cup sugar
  • 2 tsp instant yeast
  • 1 cup water
  • ½ cup melted butter
  • 1 cup mango jam

Mango-Coconut Cream

  • 1 cup mango concentrate
  • 1 cup coconut cream
  • ½ cup sugar
1

Make the dough: Combine flour, salt, sugar, and yeast in the bowl of a stand mixer fitted with a dough hook. Start on low speed and mix until dry ingredients are well combined. Add water and melted butter, then increase speed to medium. Mix until a rough dough forms the dough is smooth and elastic, about 10 minutes total.

2

Proof dough: Remove bowl from mixer and cover with plastic wrap. Let dough rise for 1 hour or until doubled in size.

3

Make mango-coconut cream: Add mango concentrate, coconut cream, and sugar. Whisk until well combined and set aside.

4

Roll dough: Lightly grease a 9×13-inch Pyrex or baking pan. Turn out proofed dough onto a floured surface. Using a rolling pin, roll the dough into a large rectangle, about 18×12 inches. Spread the mango jam evenly all over the dough, leaving a ½ inch border on top. Starting from the bottom, carefully roll the dough up into a log, ending with the seam side down.

5

Shape rolls: Score the log with into 12 pieces about 1 ½-inch thick. Use plain dental floss to slice the log—loop a long piece of floss underneath the score mark, then pull ends in opposite directions. Arrange rolls in the prepared pan cut-side up.

6

Proof rolls: Pour half of the mango-coconut cream all over the rolls; store the rest in the fridge and reserve it for later. Cover rolls with a damp towel or plastic wrap. Let rolls rise at room temperature for 1 hour or until rolls are doubled in size.

7

Bake: Preheat oven to 350°F. Bake rolls for 20-25 minutes, or until the dough registers above 195°F on an instant-read thermometer. Remove from oven and pour reserved mango-coconut cream over the rolls. Let cool before serving.

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