These Samoa Sweet Rolls are made with a super simple cake-mix dough and have a delicious brown sugar toasted coconut filling and mini chocolate chips. They are topped with THE BEST caramel frosting, garnished with toasted coconut and drizzled with caramel and chocolate. They are unbelievably good!
Samoa Girl Scout Cookies happen to be one of my very favorite cookies.
The caramel, chocolate, coconut combination is absolutely heavenly. As you can tell by now, I like to take this delicious ingredient combo and transform it into various desserts. Today’s recipe is nothing short of extraordinary!
I took the dough from my Cake Batter Cinnamon Rolls and adapted it and changed it to make this tasty version! I LOVE this dough because it is such a delicious texture when baked and it could not be any easier to make! It is not overly sweet but perfect for making sweet rolls.
The Samoa sweet rolls have the most delicious brown sugar-toasted coconut filling. The toasted coconut is grinder down to a powdery size and perfect for rolling up.
After baked they are topped with my favorite caramel frosting and garnished with additional toasted coconut. Next, they are drizzled with caramel and chocolate for the perfect finishing touch.
These sweet roll will blow your mind! They are over-the-top sheer perfection! Do not pass up on this recipe! It is a complete SHOW STOPPER!
- 1 box White Cake Mix, powder mix only, I use Betty Crocker brand
- 2 package active dry yeast
- 2½ cups warm water
- 1 teaspoon salt
- 1 teaspoon vanilla
- 5 cups bread flour
- 10 Tablespoons butter
- 1⅓ cup brown sugar
- 4 Tablespoons flour
- ¾ cup mini chocolate chips
- 1 cup toasted coconut
- 6 Tbsp. butter
- ½ cup heavy cream
- 1 cup packed brown sugar
- 2 teaspoon vanilla
- 2 cups powdered sugar
- 2 cup toasted coconut
- 4 ounces caramel, I use Peter's Caramel
- ¼ cup mini chocolate chips + 2 Tablespoons shortening
- In a large liquid measuring cup, measure out 2½ cups warm water. Almost to hot to touch but not scorching. Pour in the 2 packets of active dry yeast and let it activate and foam up. (you could just pour the measured water into a bowl as well, I just find this easiest)
- Once yeast is active pour into bowl of a stand mixer. Add cake mix, salt, vanilla and bread flour. Use dough hook attachment to knead dough together, just for a minute or two.
- Spray a large bowl with cooking spray and place dough inside. Cover with saran wrap. Let sit for an hour until doubled in size. Punch dough down with fists and cover again and let rise for an additional hour until double in size.
- Once dough has gone through its second rise, remove and placed on a clean floured surface. Divide dough in two halves. Roll out into a large rectangle shape.
- Divide half of the filling mixture.
- Carefully spread filling mixture over dough.
- On one of the long sides, roll up to make a long and skinny log. Slice into even rolls. It should yield 24-29 rolls depending on how thick you slice them.
- Place in a greased 9x13 baking pan, 12 rolls per pan.
- Cover with plastic wrap and let cinnamon rolls rise a final time in the pan, about 30 minutes, or until they have doubled in size.
- Bake at 350 degrees F for 15-20 minutes.
- Combine all ingredients together in a small mixing bowl.
- In a medium saucepan over medium heat, combine butter, heavy cream and brown sugar.
- Cook, stirring occasionally until mixture just begins to boil; remove from heat and stir in vanilla. Let cool, then stir in the powdered sugar.
- Spread frosting over warm sweet rolls.
- Sprinkle the top of frosting with toasted coconut.
- Melt Caramel in a small microwavable bowl with cream for 40 seconds. Stir until smooth. Drizzle over frosted sweet rolls.
- Melt chocolate chips in microwavable bowl with 2 Tablespoons of vegetable shortening in 30 second increments, stirring between each increment until melted. Drizzle over caramel layer.