Piña Colada Rolls
Servings: 8
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Ingredients
Dough
- 2¼ cups (286g) bread flour
- ½ teaspoon fine sea salt
- ¼ cup (50g) granulated sugar
- 2 tablespoons + 2 teaspoons (38g) coconut oil
- 1 egg
- ½ cup coconut milk
- 1¼ teaspoons active dry yeast
Filling
- 2 tablespoons + 2 teaspoons (38g) coconut oil
- ½ cup (100g) granulated sugar
- ½ cup (98g) finely chopped fresh pineapple
- ½ cup unsweetened desiccated coconut
Frosting
- 3 tablespoons (48g) coocnut cream
- 2 tablespoons (28g) unsalted butter, softened
- ½ cup (62.5g) powdered sugar
Instructions
- Grease a 9-inch pan with coconut oil, line the bottom with parchment paper and set aside.
- Add the dough ingredients into your bread machine and set it on the dough cycle.
- In a bowl, combine the piña colada filling ingredients and set aside.
- Take the finished dough out of the machine, cover and let it rest on a floured surface for about 10 minutes.
- Roll out the dough into a 16in x 11in (40.6cm x 28cm) rectangle. Spread the piña colada filling on the dough, roll up the dough into a log as tightly as you can, and slice the log into 8 rolls.
- Line up the rolls in the pan, cover and let them rise for about 30 minutes.
- Preheat the oven to 392°F (200°C).
- Bake the rolls for about 20 minutes, or until golden brown.
- In a small bowl, mix together the ingredients for the coconut cream frosting. While the rolls are still warm, drizzle over the frosting.
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