Chocolate + Coconut Brioche Rolls

Chocolate + coconut brioche rolls are like pain au chocolat without all the work of making croissants!

Course Breakfast
Cuisine French
Prep Time 20 minutes
Cook Time 20 minutes
Rising time 1 hour 25 minutes
Total Time 2 hours 5 minutes
Servings 12
Author Kelsie


Brioche dough:

  • 1/2 cup lukewarm water
  • 5 teaspoons instant yeast
  • 1 cup whole milk lukewarm
  • 2/3 cup granulated sugar
  • 1 1/4 teaspoons salt
  • 1 egg
  • 2 egg yolks
  • 1/2 cup unsalted butter at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 cups all-purpose flour
  • 2 to 3 1/2 cups bread flour


  • 5 ounces semisweet chocolate coarsely chopped
  • 1/3 cup sweetened flaked coconut
  • 3 tablespoons granulated sugar


  • 1 egg beaten with a pinch of granulated sugar
  • turbinado sugar for sprinkling can substitute granulated sugar


Brioche dough:

  1. Whisk the water and yeast together in the bowl of a stand mixer fitted with the dough hook. Let stand for 2 to 3 minutes, until foamy. Whisk in the milk, followed by the sugar, salt, egg, egg yolks, butter, vanilla, and cinnamon. Stir to combine, then stir in the all-purpose flour and 2 cups of the bread flour. Knead, with the mixer set to its lowest speed, for 8 to 10 minutes, gradually adding additional bread flour as needed to form a soft but firm dough.
  2. Lightly spray a large mixing bowl with cooking spray and place dough inside. (Dough will be pretty wet.) Cover bowl loosely with plastic wrap and let rise for 45 minutes, until almost doubled in bulk.
  3. Gently deflate the dough by pressing lightly with your palm. Turn the dough onto a lightly floured work surface and divide into 12 equal portions. (I use a scale to do this but you can eyeball it if you prefer. If dough is too sticky to work with spray your hands with a little cooking spray.) Let the portioned-out dough rise for 10 minutes.


  1. While dough is rising line 2 large baking sheets with parchment paper and set aside. , Combine all filling ingredients in a small mixing bowl and stir to combine.
  2. Roll each portion of dough into an oval about 1/2 an inch thick. Divide filling evenly among the ovals, placing the filling in the middle of the oval. Fold up the ends, then the sides, of each oval, forming a cylinder. Pinch the seams to seal tightly. Place on prepared baking sheets and cover loosely with plastic wrap. Allow to rise until puffy, 30 to 45 minutes.
  3. Preheat the oven to 350 degrees. Slit the top of each roll several times, then brush lightly with the egg and sprinkle with turbinado sugar. Bake for 18 to 22 minutes, until golden brown. Cool on a wire rack, then serve and enjoy.