Pineapple Coconut Cinnamon Rolls
Ingredients
- 3/4 cup canned coconut milk
- 1/4 cup half and half
- 1/4 cup water
- 1 (2-1/4 tsp.) envelope Fleischmann's® Traditional Yeast
- 4 to 5 cups bread flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 cup butter OR margarine, softened
- 2 eggs
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon imitation coconut flavor
Filling
- 1/2 cup butter OR margarine, softened
- 1 cup brown sugar
- 1 tablespoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1 can (8 ounces) crushed pineapple, drained and reserve juice
- 2/3 cup flaked coconut
Frosting
- 4 ounces cream cheese, softened
- 1/2 cup butter OR margarine, softened
- 2 cups powdered sugar
- 1 tablespoon reserved pineapple juice
PRODUCTS
Instructions
- Heat coconut milk, half and half and water until warm (100° to 110°F). Add yeast and allow to rest for 5 minutes.
- Combine 3 cups flour, sugar and salt in a large mixer bowl. Add yeast mixture, butter, eggs, vanilla and coconut extract. Beat for 2 minutes on medium speed. Add enough remaining flour to form a soft dough.
- Knead on lightly floured surface for 8 to 10 minutes, until dough is smooth and elastic. Shape dough into a ball and place in a greased bowl, turning once to coat. Cover and let rise until doubled in size, about 30 to 40 minutes.
- Punch dough down. Roll dough into an 18 x 14-inch rectangle. Spread butter evenly over dough. Whisk together brown sugar, cinnamon, nutmeg and coconut. Sprinkle mixture evenly over butter followed by crushed pineapple.
- Roll dough up tightly, starting with the short end. Pinch seam to seal. Cut dough into 18 equal sized rolls. Place 12 rolls in a greased 13 x 9-inch baking pan and 6 rolls in and 8 x 8-inch baking pan. Cover and let rise until doubled in size, about 30 to 40 minutes.
- Bake for 25 to 30 minutes in a preheated 350°F until well browned. Cool pans on wire rack.
- Combine cream cheese and butter in a medium mixing bowl until creamy. Add powdered sugar and pineapple juice and mix until well blended. Spread over warm rolls.
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