Hosted every year by Les Moulins de la Concorde, in honour of St Honoré, the French patron saint of bakers and pastry chefs, La Fête du Pain/Bread Festival is being celebrated this week under the theme “Le pain, tout un art”.  The results of the annual bread baking competition are on display at the Caudan Waterfront since Friday 15th May, bringing together a total of 17 participants from prestigious hotels and pastry schools, including bakers who will be competing for the Coupe du Monde de la Boulangerie. In keeping with the spirit of this international festival, I made my all-time favorite Cinnamon Rolls along with Coconut & Chocolate chip rolls from Creations by Kara.

La Fete du Pain 2015

With the winter season closing in, these warm love-filled buns are going to help me cope with the cold winter mornings as I unwillingly drag myself from bed to go to work. For lazy bums like me, the rolls can be made ahead and frozen individually after the second rise so that I do not have to wake up early for the rest of the week to bake them from scratch. Simply pop them in a preheated oven as you get ready and the aroma of freshly baked bread should be enough to keep you buoyant and smiling as you leave for work every morning.



For the Sweet Roll Dough

2 teaspoons instant yeast

1 tablespoon sugar

1/4 cup warm water

3/4 cup warm milk

1 egg, room temperature

1/4 cup caster sugar

1/4 cup vegetable oil

1/4 teaspoon kitchen salt

1/4 teaspoon vanilla extract

2 1/2 – 3 cups all purpose flour

For the Coconut Chocolate Filling

1/4 cup melted butter

1/4 cup caster sugar

1/2 cup coconut, toasted

1/2 cup chocolate chips

For the Chocolate Drizzle

2 tablespoons chocolate chips


  • Mix yeast, sugar, and water. Let sit for five minutes. Add milk, eggs, sugar, oil, salt, and vanilla.
  • Add flour a cup at a time to get a soft dough. Knead till smooth. Place dough in a greased bowl.

  • Rest for about 60 minutes. Roll the dough out on an oiled counter to a rectangle about 13×28″.
  • Spread melted butter over dough. Sprinkle sugar, coconut, and chocolate chips evenly on top.

  • Roll dough up and seal the edge by pinching. Cut into slices 1″ to 1 1/2″ thick with dental floss.
  • Place on a greased cookie sheet with sides. Cover with waxed paper and let it rise till doubled.

  • After rising for about 45-60 minutes, bake at 350° for about 30 minutes or till lightly browned.
  • Melt chocolate chips in the microwave at 50% power, squishing every 30 seconds till smooth.

  • Cut a small hold in the corner of the bag and drizzle the melted chocolate over the warm rolls.
  • Serve warm from the oven with a glass of cold milk. Makes about a dozen amazing sweet rolls.