Hungarian Coconut Swirl Rolls

Name: Hungarian Coconut Swirl Rolls
Prep time: 50 min
Total time: 50 min
Yield: 30 servings
Cuisine: Française
Ingredients: 2 packets active dry yeast (14 g each); ⅓ cup (75 g) granulated sugar (for dough); 2 cups (500 ml) warm milk; 3 large eggs; 1 tablespoon (15 g) margarine, melted (for dough); ¼ cup (60 ml) vegetable oil; 8 cups (1 kg) all-purpose flour; 5 tablespoons (75 g) softened margarine (for filling); 1 cup (200 g) granulated sugar (for filling); 1 cup (100 g) desiccated coconut; 2 cups (500 ml) whole milk (for syrup); 1 cup (200 g) granulated sugar (for syrup)

By Marie Lefebvre · Updated September 27, 2026

Pillowy soft Hungarian-style swirl rolls filled with sweet coconut cream and soaked in a warm milk syrup — a comforting Central European classic that's guaranteed to impress. One batch yields 30 generous servings, making it the ultimate crowd-pleaser for brunch, parties, or family gatherings.

Prep⏱️ 50 min

Servings👥 30 servings

Difficulty📊 Medium

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🛒 Ingredients

30 servings

2 packets active dry yeast (14 g each)
⅓ cup (75 g) granulated sugar (for dough)
2 cups (500 ml) warm milk
3 large eggs
1 tablespoon (15 g) margarine, melted (for dough)
¼ cup (60 ml) vegetable oil
8 cups (1 kg) all-purpose flour
5 tablespoons (75 g) softened margarine (for filling)
1 cup (200 g) granulated sugar (for filling)
1 cup (100 g) desiccated coconut
2 cups (500 ml) whole milk (for syrup)
1 cup (200 g) granulated sugar (for syrup)

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Combine yeast, sugar, and warm milk in a large bowl. Let stand for 10 minutes until foamy and activated.
2
Add eggs, melted margarine, and oil to the yeast mixture and stir until well combined.
3
Gradually incorporate the flour, kneading until the dough is smooth and no longer sticks to your hands.
4
Cover with a clean cloth and let rise in a warm spot for 30 minutes.
5
While the dough rises, make the filling: beat together softened margarine, sugar, and desiccated coconut until a creamy paste forms.
6
Divide the dough in half. On a floured surface, roll out one portion into a thin rectangle.
7
Spread half the coconut filling evenly over the dough and roll it up tightly into a log.
8
Slice into 3 cm rounds and arrange in greased baking pans. Repeat with remaining dough and filling.
9
Bake in a preheated oven at 350°F (180°C) for approximately 25 minutes until golden brown.
10
While the rolls bake, bring the milk and sugar to a boil to prepare the syrup.
11
Remove rolls from oven and immediately pour the hot syrup over them. Serve warm.

💡 Chef's Tip

Stir a teaspoon of vanilla extract or ground cinnamon into the coconut filling for extra depth of flavour. These rolls stay soft for up to 2 days in an airtight container — warm briefly in the microwave before serving to restore their fluffy texture.