Samoan Coconut Cream Buns

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Samoan Coconut Cream Buns are pillowy soft yeast rolls baked directly in a sweet, rich coconut cream bath that they soak up as they rise and bake. The result is a tender, fragrant bread with a custard-like bottom layer and a fluffy golden top, a beloved Sunday morning treat across Samoa.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 20 gFat
• 13 gSaturated Fat
• 47 gCarbs
• 2 gFiber
• 18 gSugar
• 6 gProtein
• 210 mgSodium
• 180 mgPotassium
• 55 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the dough

• 3 cups (390 g) all-purpose flour
• 1 packet (7 g) active dry yeast
• 1/3 cup (65 g) granulated sugar
• 1/2 teaspoon salt
• 3/4 cup (180 ml) warm whole milk (110°F/43°C)
• 1 large egg
• 1/4 cup (55 g) unsalted butter, melted
• 1 teaspoon vanilla extract

All-purpose flourActive dry yeastGranulated sugarSaltWarm whole milkLarge eggUnsalted butterVanilla extract

For the coconut cream bath

• 2 cups (480 ml) thick coconut cream
• 1/2 cup (100 g) granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted

Thick coconut creamGranulated sugarSaltVanilla extractMelted unsalted butter

For the topping

• 2 tablespoons melted butter
• 2 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon toasted shredded coconut

Granulated sugarGround cinnamonToasted shredded coconut

Directions

1. In a small bowl, stir the yeast and 1 tablespoon of the sugar into the warm milk and let stand 5-7 minutes until foamy.
2. In a large mixing bowl, whisk together the flour, remaining sugar, and salt. Add the yeast mixture, egg, melted butter, and vanilla, then stir to form a soft dough.
3. Turn the dough onto a lightly floured surface and knead 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
4. While the dough rises, whisk the coconut cream, sugar, salt, vanilla, and melted butter together in a bowl. Pour this mixture into a 9×13-inch (23×33 cm) baking dish so it sits about 1/2 inch deep.
5. Punch down the dough, divide it into 8 equal pieces, and shape each piece into a smooth round ball.
6. Arrange the dough balls evenly in the coconut cream bath, leaving a little space between them. Cover loosely and let rise 30 minutes until puffy.
7. Preheat the oven to 375°F (190°C). Brush the risen dough tops with melted butter and sprinkle evenly with sugar, cinnamon, and toasted coconut.
8. Bake 30-35 minutes until the tops are golden and the coconut cream has thickened and reduced slightly around the buns.
9. Let the rolls cool in the pan for 10 minutes so they absorb more coconut cream, then serve warm, spooning extra cream from the bottom of the pan over each roll.

Cook’s Notes

• Use full-fat canned coconut cream rather than coconut milk for the richest, most authentic flavor and texture.
• For a more traditional flavor, swap the butter in the coconut bath for an equal amount of virgin coconut oil.
• The rolls are best eaten the same day while still warm and tender at their custardy base.
• If the tops brown too quickly, tent loosely with foil for the last 10 minutes of baking.
• Leftover rolls revive nicely when reheated with a small splash of warm coconut cream drizzled over the top.

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