Bahama Roll Recipe

Bloom yeast

In a small bowl, combine warm water (about 110°F / 43°C) and 1 teaspoon of the granulated sugar. Sprinkle active dry yeast over the surface, stir gently, and let sit 5–8 minutes until foamy and fragrant.

Warm milk and combine

Gently warm the whole milk until lukewarm (not hot). In the bowl of a stand mixer fitted with the dough hook, combine 2 cups of flour, remaining 1 tablespoon sugar, and salt. Add the foamy yeast, lukewarm milk, softened butter (4 tbs), and the large egg. Mix on low until combined.

Knead dough

Gradually add the remaining 2 cups of flour, 1/2 cup at a time, mixing until a soft, slightly tacky dough forms. Knead on medium speed 6–8 minutes until smooth and elastic. If dough is too sticky, add up to 2 more tablespoons flour; if too dry add 1 tablespoon warm water.

First rise

Lightly oil a large bowl, place the dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Prepare filling

While the dough rises, make the coconut filling. In a medium bowl, beat softened cream cheese (4 oz) and 2 tbs softened butter until smooth. Add 1/2 cup powdered sugar, vanilla extract, and lime zest (if using); beat until combined. Fold in the sweetened shredded coconut (2 1/2 cups) until evenly moistened. The mixture should be spreadable but not runny; if too dry add 1 teaspoon milk, if too wet add 1–2 tablespoons shredded coconut.

Roll out dough

Punch down the risen dough and turn onto a lightly floured surface. Roll into a rectangle about 12 x 16 inches and roughly 1/4 inch thick.

Spread filling and roll

Evenly spread the coconut filling over the dough, leaving a 1/2-inch border on the long edge nearest you. Starting from the long edge, tightly roll the dough into a log (jelly-roll style). Pinch the seam to seal and tuck the ends under to create a smooth roll.

Slice and arrange

Using a sharp serrated knife or unfloured dental floss, cut the log into 8 equal rolls (about 1 1/2–2 inches each). Place the rolls cut-side up in a greased 9x13-inch baking pan, leaving a little space between them for expansion.

Second rise

Cover the pan loosely with plastic wrap or a kitchen towel and let the rolls rise until puffy and nearly doubled, about 35–45 minutes. Meanwhile preheat your oven to 350°F (175°C).

Egg wash and bake

Whisk together 1 egg and 1 tablespoon milk. Brush the tops of the risen rolls lightly with the egg wash to encourage browning. Bake in the preheated oven for 20–25 minutes, until golden brown on top and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C). If tops brown too quickly, tent loosely with foil for the last 5–8 minutes.

Optional butter brush

When the rolls come out of the oven, immediately brush lightly with 1 tablespoon melted butter for extra shine and richness.

Prepare glaze

While rolls bake, whisk together 1 1/2 cups powdered sugar, 3 tablespoons freshly squeezed orange juice, 1 tablespoon lime juice, and 1/2 teaspoon vanilla extract until smooth. Adjust thickness by adding more powdered sugar to thicken or a few drops more orange juice to thin. Stir in 1/4 teaspoon flaky sea salt for a bright-salty balance.

Toast coconut topping

Spread 1/2 cup shredded coconut in a small skillet over medium heat. Toast, stirring constantly, until golden and fragrant, about 3–4 minutes. Transfer to a plate to cool.

Glaze rolls

Allow rolls to cool 8–10 minutes until warm (not piping hot). Spoon or drizzle the citrus glaze evenly over the tops, letting some run into the swirls.

Finish and serve

Sprinkle the toasted shredded coconut over the glazed rolls. Let glaze set 10–15 minutes, then serve warm. Store any leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days; gently rewarm before serving.