Piña Colada Rolls

 




 

 Yield: 8




Ingredients

Dough
  • 2¼ cups (286g) bread flour
  • ½ teaspoon salt
  • ¼ (50g) sugar
  • 2 tablespoons + 2 teaspoons (38g) coconut oil
  • 1 egg
  • ½ cup coconut milk
  • 1¼ teaspoons active dry yeast
Piña colada filling
  • 2 tablespoons + 2 teaspoons (38g) coconut oil
  • ½ cup (100g) sugar
  • ½ cup (98g) finely chopped fresh pineapple
  • ½ cup unsweetened desiccated coconut
Coconut cream frosting
  • 3 tablespoons (48g) coconut cream
  • 2 tablespoons (28g) unsalted butter, softened
  • ½ cup (62.5 g) powdered sugar

Directions

  1. Grease a 9-inch pan with coconut oil, line the bottom with parchment paper and set aside.
  2. Add the dough ingredients into your bread machine and set it on the dough cycle.
  3. In a bowl, combine the piña colada filling ingredients and set aside.
  4. Take the finished dough out of the machine, cover and let it rest on a floured surface for about 10 minutes.
  5. 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.
  6. Line up the rolls in the pan, cover and let them rise for about 30 minutes.
  7. Preheat the oven to 392°F (200°C).
  8. Bake the rolls for about 20 minutes, or until golden brown.
  9. In a small bowl, mix together the ingredients for the coconut cream frosting. While the rolls are still warm, drizzle over the frosting.