Rolls & BunsMiddle EasternMedium

Eid Rose Water Coconut Rolls

Name: Eid Rose Water Coconut Rolls
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 3½ cups (440 g) all-purpose flour; 2¼ teaspoons (7 g) instant yeast; ¾ teaspoon (4 g) fine sea salt; 3 tablespoons (38 g) granulated sugar; 1 cup (240 ml) whole milk, warmed to 110°F (43°C); 3 tablespoons (43 g) unsalted butter, melted, melted; ¼ teaspoon (½ g) ground cardamom; 1 whole (50 g) large egg, lightly beaten; 2 cups (160 g) shredded unsweetened coconut; 4 tablespoons (57 g) ghee, at room temperature; ½ cup (100 g) granulated sugar; 1½ tablespoons (23 ml) rose water; 1 cup (120 g) powdered sugar, sifted; 2 tablespoons (30 ml) rose water; 2 tablespoons (30 ml) whole milk; ¼ cup (30 g) shelled pistachios, finely chopped, finely chopped (optional)

From the MyKitchenBank Kitchen

Soft, pillowy rolls infused with the delicate aroma of rose water and filled with a sweet, buttery shredded coconut mixture. These festive rolls are perfect for celebrating Eid, holiday mornings, or any special occasion. A simple cardamom-kissed dough wraps around a fragrant rose water and ghee-enriched coconut filling, then they're baked until golden and brushed with a rose-scented sugar syrup.

Prep: 25 min
Cook: 25 min
Wait: 1 hr 45 min
Total: 2 hr 35 min
Makes: 12 rolls

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Ingredients

12 servings

For the dough
3½ cups (440 g) all-purpose flour
2¼ teaspoons (7 g) instant yeast
¾ teaspoon (4 g) fine sea salt
3 tablespoons (38 g) granulated sugar
1 cup (240 ml) whole milk, warmed to 110°F (43°C)
3 tablespoons (43 g) unsalted butter, melted, melted
¼ teaspoon (0.5 g) ground cardamom
1 whole (50 g) large egg, lightly beaten
For the filling
2 cups (160 g) shredded unsweetened coconut
4 tablespoons (57 g) ghee, at room temperature
½ cup (100 g) granulated sugar
1½ tablespoons (23 ml) rose water
For the rose water glaze
1 cup (120 g) powdered sugar, sifted
2 tablespoons (30 ml) rose water
2 tablespoons (30 ml) whole milk
For garnish
¼ cup (30 g) shelled pistachios, finely chopped, finely chopped (optional)

Equipment (7)

Large mixing bowl
Small bowl for yeast blooming
9×13-inch (23×33 cm) baking pan
Stand mixer with dough hook (or knead by hand)
Bench scraper or knife
Medium saucepan
Wire rack

Steps

Before you start

Warm the milk to 110°F (43°C) so the yeast activates properly
Have all ingredients at room temperature except ghee
Preheat the oven 15 minutes before baking to 375°F (190°C)

1
Bloom the yeast
- In a small bowl, combine the instant yeast and warm milk (110°F / 43°C).
- Let it sit undisturbed for 5 minutes until foamy on top.
- If it doesn't foam, the yeast is dead and you'll need to start over with fresh yeast.
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Ready when: Mixture is foamy on the surface
Tip: Water that's too hot kills yeast; too cold slows activation. 110°F is ideal.
2
Mix the dough
- In a large bowl or stand mixer, whisk together the flour, salt, sugar, and cardamom.
- Pour in the yeast mixture and melted butter.
- Stir with a wooden spoon or use the dough hook on low speed until a shaggy mass forms, about 2 minutes.
- Add the beaten egg and mix until a rough dough comes together.
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Ready when: Ingredients are combined into a rough dough
Tip: If mixing by hand, use about 50 strokes with a wooden spoon before switching to kneading.
3
Knead the dough
- Transfer to a clean counter and knead by hand for 8–10 minutes (or use the stand mixer dough hook for 6 minutes on medium-low), until the dough becomes smooth, elastic, and slightly tacky but not sticky.
- It should spring back slowly when poked.
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Ready when: Dough is smooth, elastic, and springs back slowly when poked
Tip: A light coating of oil on your hands prevents sticking without adding flour, which can toughen the dough.
4
First rise
- Shape the dough into a ball and place it in a lightly oiled bowl.
- Turn it once to coat lightly in oil, then cover the bowl with a damp kitchen towel or plastic wrap.
- Let it rise in a warm, draft-free spot for 60 minutes, until it has doubled in volume and springs back slowly when poked with a floured finger.
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Ready when: Dough has doubled and springs back slowly when poked
Tip: If your kitchen is cool, place the bowl in an oven with just the light on, or in a warming drawer.
5
Prepare the filling
- While the dough rises, make the coconut filling.
- In a medium bowl, combine the shredded coconut, granulated sugar, ghee, and rose water.
- Mix with a fork until the mixture is evenly moistened and well combined.
- The filling should feel slightly damp but not wet.
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Ready when: Coconut is evenly moistened with ghee and rose water
Tip: Don't overmix or the coconut will begin to clump too much; you want a crumbly, cohesive mixture.
6
Shape the rollsOven 375°F / 190°C
- Preheat the oven to 375°F (190°C).
- Gently punch down the risen dough and turn it out onto a lightly floured surface.
- Roll it into a 12×9-inch (30×23 cm) rectangle.
- Spread the coconut filling evenly over the dough, leaving a ½-inch (1.3 cm) border on all sides.
- Starting from the long side closest to you, tightly roll the dough into a log, pinching the seam as you go.
- Using a bench scraper or sharp knife, cut the log into 12 equal pieces, each about 1 inch (2.5 cm) thick.
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Ready when: Dough is rolled and cut into 12 equal pieces
Tip: Use a serrated knife or unflavored dental floss to cut rolls cleanly without squashing them.
7
Arrange in pan
- Arrange the 12 rolls cut-side up (or cut-side down for a different presentation) in the 9×13-inch (23×33 cm) baking pan, spacing them so they have about ½ inch (1.3 cm) between each one.
- Cover with a damp towel and let them proof for 40 minutes until they are puffy and almost touching each other.
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Ready when: Rolls are puffy and nearly touching
Tip: Don't skip the second rise—it gives you tender, airy rolls instead of dense ones.
8
Bake the rollsOven 375°F / 190°C
- Bake at 375°F (190°C) for 22–25 minutes, until the rolls are golden brown on top and a toothpick inserted into the center comes out clean.
- The rolls should feel light and sound hollow when tapped.
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Ready when: Rolls are golden brown on top, hollow-sounding when tapped, toothpick comes out clean
Tip: If the tops brown too quickly, loosely tent with foil for the last 5–8 minutes.
9
Make the rose water glaze
- While the rolls bake, prepare the glaze.
- In a small bowl, whisk together the sifted powdered sugar, rose water, and milk until you reach a smooth, thick but pourable glaze.
- It should coat the back of a spoon without running off immediately.
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Ready when: Glaze is smooth and pourable
Tip: Add milk a few drops at a time to avoid making the glaze too thin.
10
Glaze and cool
- Remove the pan from the oven and let the rolls cool in the pan for 5 minutes.
- Drizzle the rose water glaze over the warm rolls, allowing it to pool between them and drip down the sides.
- Sprinkle with chopped pistachios if using.
- Transfer the rolls to a wire rack to cool for 10–15 minutes before serving warm or at room temperature.
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Ready when: Glaze is set and rolls are warm or cooled to room temperature
Tip: Glazing warm rolls allows the glaze to seep slightly into the dough for flavor. Don't wait until they're completely cool.

Good to know

Tips

Test your rose water before using—it should smell floral and fresh, not chemical or off. Poor-quality rose water will flavor the entire batch negatively. Buy from trusted sources that specialize in Middle Eastern or Indian ingredients.
For a richer filling, brown the ghee briefly in a small pan before mixing it with the coconut. The nutty, caramelized flavor deepens the filling without overpowering the rose.
These rolls are best enjoyed warm, when the coconut filling is still slightly soft and the rose water glaze has just begun to set. They're wonderful for breakfast, brunch, or as an Eid celebration dessert.
If you don't have a warm spot in your kitchen for the first rise, microwave a mug of water for 3 minutes, place it in the oven with the dough bowl, and close the door. The steam creates a perfect proofing environment.

Make ahead

You can prepare the dough through the end of step 3 (after kneading), then refrigerate it tightly wrapped for up to 12 hours. Let it come to room temperature for 30 minutes before proceeding with the first rise. Alternatively, shape the rolls (steps 1–6), cover them tightly on the baking sheet, refrigerate overnight, then let them come to room temperature and proof for 45 minutes before baking.

Storage & reheating

Store in an airtight container at room temperature for up to 2 days. To reheat, wrap loosely in foil and warm in a 300°F (150°C) oven for 8–10 minutes. Freeze baked rolls for up to 1 month in a freezer-safe container; thaw and reheat as above. Unfrosted, unbaked rolls can be frozen on a baking sheet, then transferred to a freezer bag for up to 3 weeks—thaw at room temperature for 1 hour, proof for 30 minutes, then bake as usual.

Substitutions

rose water → 1 tablespoon (15 ml) orange blossom water or ½ teaspoon (2.5 ml) vanilla extract. Orange blossom water gives a floral but citrus note; vanilla adds warmth. Both reduce the intensity of rose flavor.
ghee, at room temperature → unsalted butter or coconut oil, at room temperature. Ghee has a nuttier flavor and higher smoke point. Butter works but may brown slightly during baking; coconut oil gives a subtle coconut taste.
shredded unsweetened coconut → 2 cups (160 g) finely chopped pistachios, almonds, or walnuts mixed with ½ cup (100 g) sugar. A nutty filling still balances rose water. Add 2 tablespoons (30 ml) melted ghee to keep it moist.
ground cardamom → ¼ teaspoon (0.5 g) ground cinnamon or a pinch of saffron threads crushed and dissolved in the warm milk. Cinnamon adds warmth; saffron brings luxury and color. Both complement rose water beautifully.