Peel, chop, and boil the large potato in salted water until tender—about 15–20 minutes. Reserve ¼ cup of the cooking water to help activate the yeast later. Drain the remaining water, mash the potato until smooth, and set aside to cool slightly before mixing with the other ingredients.

In a mixing bowl, combine the mashed potato with 1 cup of warm milk, 4 tablespoons of unsalted butter, ½ teaspoon of salt, and ½ cup plus 1 tablespoon of granulated sugar. Gently warm this mixture on low heat until the butter melts, stirring well to create a smooth base for your Coconut Cream Cinnamon Rolls.

Pour the reserved potato water into a small bowl and warm it to about 110°F. Stir in 1 tablespoon of sugar and then sprinkle in 2½ teaspoons of active dry yeast. Let it sit for 5–10 minutes until it becomes bubbly and foamy.

Incorporate the yeast mixture into the warmed potato mixture, followed by 1 beaten egg and 1 teaspoon of vanilla extract. Gradually mix in 4 cups of all-purpose flour, stirring until the dough is slightly sticky and holds together.

Dust a clean surface with flour and turn out the dough. Knead it for about 5 minutes until the texture is smooth and soft. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm space for 1 to 1.5 hours or until it doubles in size.

Once the dough has risen, roll it out into an 18-inch square on a floured surface. Brush the rolled dough with melted coconut oil, evenly sprinkle 1 cup of sugar and 2 cups of shredded coconut across the surface. Gently roll the dough into a log, sealing the edges as you go.

Using a sharp knife, cut the rolled dough into 12 equal pieces. Place the slices in a greased baking pan, allowing space in between for the rolls to expand. Cover the pan with a cloth and let the rolls rise for another hour.

Preheat your oven to 375°F while the rolls are rising. Once ready, place the pan in the oven and bake for 20 minutes, rotating halfway through for even browning.

While the rolls are baking, whisk together 1 tablespoon of melted butter, 3 tablespoons of heavy cream, 1 cup of powdered sugar, and a pinch of salt in a bowl until smooth. Add a drop of vanilla and/or coconut extract to enhance the glaze flavor.

Once the Coconut Cream Cinnamon Rolls are golden and fragrant, drizzle the glaze over them while they're still warm for maximum absorption. Finish by sprinkling 1 cup of lightly toasted coconut on top.