Blueberry Brie Coconut Milk Coffee Rolls – by Anthony Salemme

by Anthony Salemme, contributing chef

In honor of National Cheese Lovers Day, which was yesterday, January 20, 2021, these are great for a weekend celebration treat. But if you have a little time and patience you can make them any day you choose.

For the dough:

½ cup warm coconut milk (about 115 degrees F)

11/4 teaspoons instant dry yeast

1 egg (at room temperature)

¼ cup salted butter (Melted, but make sure it isn’t super hot. Just barely melted, or even softened, is fine.)

2¼ cups all-purpose flour

1/2 teaspoon salt

1/4cup granulated sugar

For the filling:

6 ounces brie cheese (sliced thin at room temperature)

1/3 cup blueberry jam

 6 ounces blueberries

For the milk bath:

1/2 cup coconut milk (for pouring over the risen rolls)

For the frosting:

1 cup powdered sugar

¼ teaspoon salt

2 teaspoons lemon juice

2 ounces cream cheese softened


Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.

Add the eggs, butter, salt and sugar.

Add in the flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.

Scrape the dough off the beater blade and remove it. Attach the dough hook.

Beat the dough on medium speed, adding in up to 1/2 cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That’s ok! Don’t be tempted to add more flour at this point. We generally add about 4 1/2 cups but start with 4 cups.

Spray a large bowl with cooking spray.

Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.

Cover the bowl with a towel.

Set the bowl in a warm place and allow the dough to rise until double about 1 ½ hour. Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.

Flour a rolling pin and roll the dough to about an 18×15″ rectangle. (the size of the rectangle can vary…it does not have to be exact!)

Use a rubber spatula to smooth the blueberry jam over the whole dough rectangle, then lay out the slices of brie. Then sprinkle the diced strawberries evenly over the jam and brie.

Starting on the long end, roll the dough up tightly jelly roll style.

Cut into 8 slices and place in a greased 9 x 13″ baking dish

Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.

Preheat the oven to 375 degrees.

Once the rolls have risen, pour the coconut milk over the top of the rolls, allowing it to soak down in and around the rolls.

Bake at 375 degrees for 22-25 minutes, until the rolls are lightly golden brown, and the center roll are cooked through. They could take up to 25-27 minutes. While the rolls are baking, prepare the cream cheese frosting.

In a large bowl, combine the powdered sugar, salt, lemon juice, softened cream cheese using a hand mixer. At first it won’t seem like the glaze is coming together.

Spread the frosting over the cooled rolls.


Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at