Sticky Coco Jam Rolls

These sticky coco jam rolls are a crossover between sticky buns and dinner rolls, with tearable pieces topped with a sticky coco jam topping.
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6–8 servings
Wait Time
1 Hr
Active Time
1 Hr

These sticky coco jam rolls are a miraculous crossover of sticky buns and dinner rolls. It's a great recipe for beginners; it's simple and isn't as time-consuming compared to your usual breads and pastries.

Despite its simplicity, it's a tad step up from other basic bread recipes—soft rolls with a slight toasty crunch, covered in a sticky coconut-y topping.


  • 4 ½ cups bread or all-purpose flour
  • 2 tsp salt
  • ¼ cup sugar
  • 3 tsp instant yeast
  • ½ cup water
  • ½ cup milk
  • ½ cup butter, melted

Sticky Coco Jam

  • 1 ½ cups coconut jam
  • 1 cup coconut cream


  • powdered sugar, for dusting

Combine flour, salt, sugar, and yeast into the bowl of a stand mixer fitted with a dough hook.


Turn the mixer on to low speed and mix until dry ingredients are well combined.


Add water, milk, and ½ cup melted butter. Turn mixer to medium speed and run for 3–5 minutes or until a rough dough forms.


Continue to work the dough until smooth and elastic, about 10–15 minutes total. Set aside.


Whisk together the coconut jam and coconut cream then pour into a 9x13 inch baking pan.


Remove dough from mixer and cut into 24 equal pieces.


Roll the pieces into balls and place seam side up into the coconut mixture.


Repeat until all the dough has been shaped and added to the pan.


Cover then let rise for 1 hour or until double in size. Meanwhile, preheat oven to 350°F (180°C).


Place the rolls in the oven and bake for 20–25 minutes or until the dough registers above 195°F on a thermometer. The liquid will be absorbed almost completely by the rolls and they should almost double in size.


Remove from oven. Let the rolls rest for 10 minutes, then transfer to a platter.


Dust with powdered sugar before serving warm.

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