Yield: 9 rolls
Prep Time: 30 minutes
Wait Time: 4 hours
Cook Time: 1 hour 15 minutes
Soft rolls made with our signature house dough are swirled with homemade coconut jam and filled with toasted pecans and coconut flakes. These Kabocha and Coconut Pecan Rolls bring together the warm comfort of fall baking with flavors rooted in Filipino and American traditions, making them a beautiful, unexpected addition to your Thanksgiving table.
🥥 Why You’ll Love This Recipe
These rolls are everything you want in a cozy bake: soft, golden, subtly sweet, and layered with nutty depth. The kabocha in the dough adds a natural tenderness and vibrant hue, while the slow-cooked coconut jam brings the rich, caramelized flavors of minatamis na bao (Filipino coconut jam). Toasted pecans and coconut flakes give each bite a satisfying crunch and chew that balances the plush crumb of the bread.
🍠 The Filipino Roots of Coconut Jam and Kabocha
Coconut jam, or minatamis na bao, is a pantry staple in many Filipino households. Made by slowly simmering coconut milk (or cream) with sugar until it transforms into a thick, glossy caramel, it’s traditionally enjoyed on toast, with puto (rice cakes), or folded into sweet pastries. Its deep flavor captures the essence of slow, patient cooking and the lush abundance of coconuts across the Philippines.
Kabocha, or kalabasa as it’s called in the Philippines, is just as beloved, but it’s most often used in savory dishes. It stars in ginataang kalabasa at sitaw (squash and long beans simmered in coconut milk), pinakbet, and bulanglang, adding subtle sweetness and creamy texture to brothy, spiced, or coconut-based stews. Its gentle flavor balances out the saltiness of shrimp paste, the richness of coconut milk, or the spice of chili.
So bringing kabocha into a sweet, buttery roll like this feels a little rebellious… but in the best way! It adds natural color and sweetness, while the coconut jam ties everything back to the comforting, familiar flavors of home. It’s a recipe that bridges old and new, savory and sweet, everyday and celebratory — in the same manner many Filipino dishes naturally do.
🧰 Equipment List
You’ll need:
- Stand mixer with dough hook (or your hands and a bit of patience)
- Large mixing bowl
- Rolling pin
- 10×10-inch square baking pan
- Parchment paper or neutral oil spray for greasing the pan
- Kitchen twine or sharp knife (for cutting rolls evenly)
- Small saucepan (for the coconut jam)
- Ruler for cutting even bun sizes
- Pastry brush
🥣 Ingredients
For the buns:
- 2 ¼ tsp (1 packet = 7 g) active dry yeast
- ½ cup warm water
- 1 ½ tsp (6 g) sugar
- 400 g bread flour
- 75 g white sugar
- 1 tsp salt
- 100 g kabocha, roasted and mashed
- 1 egg
- ⅓ cup (76 g) unsalted butter, softened
For the filling:
- 1 (13.5 fl oz) can coconut cream
- ⅔ cup (113 g) coconut sugar
For assembling:
- ½ cup toasted pecans, roughly chopped
- ½ cup toasted coconut flakes*
Note: Use unsweetened coconut flakes rather than sweetened shredded coconut for better texture and balance. If flakes aren’t available, substitute unsweetened shredded coconut.
For the egg wash:
- 1 egg yolk
- 1 tbsp whole milk
🧡 Instructions
Make the Coconut Jam:
In a saucepan over medium heat, combine coconut cream and coconut sugar. Simmer gently for about 45 minutes, stirring occasionally to prevent burning. When it becomes thick and syrupy, remove from heat and let cool completely. (You can make this up to 2 days ahead.)
Bloom the Yeast:
In a bowl, mix warm water, yeast, and 1 ½ tsp sugar. Whisk and let sit until foamy, about 5–10 minutes.
Make the Dough:
In a mixing bowl, whisk together flour, sugar, and salt. Add the bloomed yeast mixture, mashed kabocha, and egg. Using a dough hook, mix on low speed until it forms a shaggy dough. Gradually add butter in three increments, mixing until the dough no longer sticks to the sides of the bowl. Knead for another 2–3 minutes (or 10–15 minutes by hand).
First Rise:
Shape the dough into a ball using the pull-and-tuck method. Place in a greased bowl, cover with a damp towel, and let rise until doubled in size, about 2–2 ½ hours.
Shape the Rolls:
Punch down the dough and roll it into a rectangle on a lightly floured surface. Spread a generous layer of cooled coconut jam over the dough. Sprinkle evenly with toasted coconut and pecans. Roll tightly from the long side to form a log, then cut into 9 equal pieces using twine or a knife. Arrange in a parchment-lined (or oil-sprayed) 10×10-inch pan with space between each roll.
Second Rise:
Cover and let rise again for 1–1 ½ hours, until puffy.
Bake:
Preheat the oven to 350°F (175°C). Brush rolls with the egg wash and bake for 30 minutes, or until golden brown and fragrant.
Cool and Serve:
Let cool slightly before serving. The rolls are best enjoyed warm, when the coconut jam is soft and gooey.
🧁 Tips & Tricks
- Roast the kabocha until it’s fork-tender and caramelized for a deeper flavor. It also makes it easier to cut through! Roasting can be done a day ahead and takes about 45 minutes in the oven at 350°F.
- Toast your pecans to enhance the flavor, aroma, and crunch! It takes about 7 minutes at 325°F.
- Use unsweetened coconut — shredded sweetened coconut will overpower the jam and make the buns too sweet.
- Use a scale: Weighing your ingredients accounts for variations in ingredient density, ensuring your final baked good comes out as expected.
🍯 Variations
- Try a different nut: Use pili nuts to heighten the tropical vibe, or almond slivers for a mild, buttery touch.
- Nut-Free Option: Skip the pecans and use toasted sesame seeds for a subtle crunch.
- Sweet Potato Swap: Substitute roasted sweet potato or canned pumpkin for kabocha, if not accessible.
🧊 Storage & Make Ahead
- Make Ahead: The coconut jam can be prepared 1–2 days in advance and stored in the fridge.
- Refrigerate: Store baked rolls in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 300°F for 8–10 minutes, or microwave briefly to soften.
- Freeze: Place rolls in a freezer bag and freeze for up to 1 month. Thaw overnight in the fridge, and follow instructions above to reheat.
☕ Pairings
- A hot cup of barako coffee or hojicha tea makes the perfect pairing.
- Wrap it up for a grab-and-go savory brunch alongside garlicky longganisa in this breakfast sandwich.
- For dessert, serve these on your Thanksgiving table alongside savory dishes like this roasted turkey.
Hey It's Jen Lou 