Easy Fluffy and deliciously coconut-y cinnamon rolls.
- Stand Mixer (+ whisk and hook attachment)
- Rubber Spatula
- Rolling Pin
- Measuring Cups
- Food Scale
- Plastic Wrap
- 9 or 8 inch round baking pan
Prep Time: 1 hr 20 mins
Bake Time: 30 minutes
Serving Count: 6 Large Cinnamon Rolls
- 1 cup milk, room temp (250ml)
- 1 egg
- 2¼ tsp instant yeast (1 packet)
- ¼ cup white sugar (50g)
- 3 ¼ cups all purpose flour (406g)
- 1 tsp salt (5g)
- 1/4 cup unsalted butter, softened (50g)
- ¾ cup Pika Pika Coconut Spread
- 1.5 Tbsp Ground Cinnamon
- 8 oz Cream Cheese
- ½ cup Powdered Sugar
- Lemon Zest (half of lemon)
You can't go wrong with a good cinnamon roll when you have guests over so we decided to develop our take on the classic with a Filipino dessert spin. Our coconut spread is inspired by Coco Jam or Latik, a Filipino coconut caramel spread that we like to call is the vegan cousin of Kaya (which is custard / egg based). You can easily tweak the coconut-y ness of this treat to either add more or less. Sprinkle in some grated coconut with our coconut jam along with the cinnamon to add that extra crunch or simply top it off with our coconut spread.
1. Prepare the Dough
In a stand mixer with whisk attachment, mix the milk, egg, yeast, and sugar. Sift the flour into a separate bowl, then whisk in the salt. Add dry ingredients to the stand mixer, and with a hook attachment, mix until a dough forms (4-5 minutes). Let the dough rest in a covered bowl for 10 minutes. Add the butter to the dough and incorporate it in the stand mixer. Mix until smooth and elastic (15-18 mins). Dough is ready for proofing when it’s stretched and doesn’t tear. Form the dough into a ball and place in a greased bowl. Cover and let it rise for 1 hour or until it’s double in size.
Preheat the oven to 350 F. Lightly flour the surface and roll out the dough into a large rectangle using a rolling pin until it’s about ¼ thick. Spread the Coconut Spread all the way to the edge of the flattened dough then sprinkle the cinnamon on top. Begin rolling the dough from the short end and tightly roll into a log. Cut into 6 pieces and place in a greased baking dish. Bake for 30 minutes or until nice and brown on top. Set aside to cool.
While baking, make the frosting by combining the cream cheese and powdered sugar in a stand mixer with a whisk attachment. Make sure to scrape the sides down as you go (about 6 minutes). Add the lemon zest last and mix to combine.
When the Cinnamon Rolls are slightly cooled, spread the frosting on top.
Enjoy! Follow us on social for more recipes and ideas @eatpikapika