Caramel and Coconut Cinnamon Rolls
Soft and sticky caramel coconut cinnamon rolls. Inspired by the flavors of alfajores, these dulce de leche and coconut filled brioche cinnamon rolls are sure to be a brunch time favorite.
Equipment
- 8" square baking tray
Ingredients
Ingredients for Dough
- ¼ cup full fat milk or whole milk, warmed to 104°F (40C), plus extra for egg wash
- 2¼ teaspoon dry active yeast
- 1 tablespoon superfine granulated sugar or caster sugar
- 1 teaspoon salt
- 1 cup all purpose flour or plain flour, plus extra for dusting your work surface
- ¾ cup strong bread flour
- 3 eggs
- ½ cup unsalted butter softened at room temperature, plus extra for greasing the bowl
Ingredients for Filling
- ½ cup dulce de leche or caramel spread
- 4 oz sweetened flaked coconut
- 1 tablespoon ground cinnamon
Ingredients for Frosting
- ½ cup powdered sugar or icing sugar, sifted if lumpy
- 1 tablespoon dulce de leche or caramel spread
- 1 tablespoon full fat milk or whole milk
Instructions
Instructions for Dough
- Begin by sprinkling the yeast and 1 teaspoon of your sugar over your warmed milk. Stir and set aside for about 10 minutes until active and very foamy. (see note)
- Meanwhile, in the bowl of a stand mixer fitted with a dough hook, stir together the flour, bread flour, salt and remaining sugar.
- When the milk and yeast is ready, add this to the flour mixture, immediately followed by two whole eggs and 1 egg white. Reserve the final egg yolk for an egg wash when you are prepared to bake.
- Knead the mixture for 15 minutes, until a dough has formed and this is beginning to pull itself from the sides of the bowl. (see note)
- Slowly add the softened butter, a bit at a time, continuing to knead as you go.
- Once all the butter is incorporated, knead for 15 more minutes until the dough is again pulling itself from the sides of the bowl.
- Scrape the dough into a greased bowl, cover with plastic wrap and set in the refrigerator to proof overnight (or for 8 hours).
Instructions for Filling, Rolling and Cutting
- After the long first proof, flour your work surface and turn the dough out of the bowl. Press this into a rectangle and then use a floured rolling pin to roll out into a large rectangle about 12" wide by 15" long.
- Spread the dulce de leche over the surface of the dough, then sprinkle with ground cinnamon and finally add the coconut in an even layer.
- Roll the dough from the bottom to the top into a tight log.
- Then, using a flavorless dental floss or thin kitchen twine, trim the ends to remove uneven and unfilled dough. Divide the remaining log into nine and cut your nine rolls. Place these in a parchment lined square baking pan and cover with a clean kitchen towel. Allow to proof at room temperature for about 2 hours until doubled in size.
- Near the end of this second proof, preheat your oven to 350°F (175C/155C) and whisk the reserved egg yolk with a splash of milk. Brush the egg wash over the top of your rolls.
Instructions for Baking and Frosting
- Bake the rolls in the centre of your preheated oven for about 30 minutes until risen and golden.
- Once baked, remove from the oven and allow to cool for about 10 minutes while you prepare the frosting.
- In a small mixing bowl, stir together the powdered sugar, dulce de leche and milk until smooth. Drizzle this over the top of your warm buns and serve.
Notes
The fat in the milk and the sugar will help enliven your yeast. If, after 10 minutes, it has not developed a thick foam on the surface, something has gone wrong. It could be that the yeast has died (either through expiring or through over-hot milk). I'd recommend restarting at this stage as the risk of dead yeast means that the rolls may not rise.
As with my other brioche based cinnamon rolls, this dough is very sticky and will not pull itself cleanly from the sides. You are looking for it to be showing signs that it is sticking together to itself as it kneads, but it will likely continue to stick, especially to the base of the mixing bowl.
Nutrition
Calories: 305kcalCarbohydrates: 35gProtein: 7gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 83mgSodium: 322mgPotassium: 139mgFiber: 3gSugar: 13gVitamin A: 411IUVitamin C: 0.04mgCalcium: 37mgIron: 1mg
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