Coconut Cinnamon Rolls With Coconut Cream Cheese Frosting

Recipe Ingredients

• Flour- I like using all-purpose flour to make cinnamon rolls, but you can also use bread flour.
• Milk- I used regular milk, not coconut milk, because I add the coconut flavor with the extract.
• Eggs- I used 2 eggs at room temperature, like all the other ingredients.
• Yeast- I used instant yeast because I love that I can add it directly to my mix without having to proof it. So this is more a convenience, but you can use active yeast if that’s what you have or prefer.
• Sugar- I like using plain white regular sugar, but you can substitute it with brown sugar.
• Salt- I always like to salt any sweet recipe because it does make a difference in balancing the sweetness of the recipe.
• Coconut extract- The best way to add a soft coconut flavor is by adding a good coconut extract. It will add a smooth coconut flavor without adding all the fat content that the coconut milk has.

• Cinnamon- The cinnamon is a must in a cinnamon roll, but I don’t add too much because I don’t want it to overpower the other flavors.
• Coconut flakes- The coconut flakes, besides deepening the coconut flavor, also add a crunchy texture to the cinnamon rolls.
• Butter- I like using salted butter to make cinnamon rolls.

How to Make Coconut Cinnamon Rolls

• Photo 1: For the first step, you can make this by hand or in a hand mixer. Add all of your ingredients to the bowl at the same time. Mix for 10 minutes on low speed.
• Photo 2: Then, grease a bowl with a little bit of oil or use any butter left on the butter wrapper. Put the dough in the bowl, cover it, and let it rise for 1 hour.

• Photo 3: While the dough rises, make the butter filling. In a bowl, add the softened butter, cinnamon, and sugar. You can use a hand mixer or a spoon to mix it until everything is smooth. Plus, now is a good time to do any of the dishes you have and save time later.
• Photo 4: Roll the dough. First, try to flatten the dough with your hands into a small rectangle. Then, with a rolling pin, completely roll out the dough. It doesn’t have to be exact, but roll the dough into a 12×20 rectangle.

• Photo 5: Spread the filling all over the dough. I always like to add more of the filling on the border of the dough and spread it around. I do it this way because I tend to add more filling in the middle, and this way is easier to spread evenly.
• Photo 6: Roll the dough. For me, it is easier to roll it from the side that is closest to me.

• Photo 7: Now, we have to cut the dough. For this, you have two options. You can use a knife, which is the easiest method, but it can flatten the dough a little bit. Or you can use an unflavored dental floss. If the dough is very soft, lift it up, place the floss under and cut. But if the dough is not too soft, you can slide the floss under.
• Photo 8: Line a 9×13 baking pan and place your cinnamon rolls. Depending on what pan you use, try to place the rolls at least ½ inch apart. Remember that they grow while they rise. Cover the pan and let the rolls rise for 1 hour or until they double in size.

• Photo 9: While your rolls rise, make your icing or frosting. In a small bowl, add your sugar, vanilla, coconut extract, and cream cheese or butter. This will depend on whether you’re making a cream cheese frosting or a classic cinnamon roll glaze. Preheat the oven at least 10 minutes before baking the rolls.
• Photo 10: Uncover the rolls, bake for 30 minutes. Let them cool, and add the icing.