Pandan Cinnamon Rolls

INGREDIENTS

Dough

• 1 cup warm mylk 

• 2 1/2 teaspoons instant dry yeast

• 2 large eggs room temperature

• 1/3 cup butter (softened)

• 4  cups all-purpose flour + 1/2 for kneading

• 1 teaspoon salt

• 1/2 cup granulated sugar

• 1 tsp pandan paste

Filling

• 1/2 cup softened salted butter 

• 1 cup packed coconut sugar

• 2 tablespoons cinnamon

• 1/2 cup dried coconut

Frosting

• 6 ounces cream cheese (softened)

• 1/3 cup butter (softened)

• 1 1/2 cups powdered sugar

• 1 teaspoon vanilla extract

• optional: 1/2 cup coconut flakes for the top

INSTRUCTIONS

1. Pour the warm milk in the bowl and add the yeast

2. Add the eggs, butter, salt and sugar.

3. Add in 4 cups of flour and fold in using a spatula. Let the dough rest for 5 minutes.

4. Add 1 tsp of pandan paste. Knead the dough for 5-7 minutes or until the dough is elastic and smooth and the paste is fully incorporated. Use up to 1/2 cups of flour while kneading, but not too much. The dough should still be tacky.

5. Spray a large bowl with oil spray or rub oil in the bottom of the bowl.

6. Place the dough into a bowl. Cover with a wet towel.

7. Set the bowl in a warm place and allow the dough to rise until it doubles, around 30 minutes.

8. While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, sugar and cinnamon.

9. Sprinkle the counter with flour. Place the dough on the flour and sprinkle flour on top.  

10. Flour a rolling pin and roll it out until the dough is 1 cm thick.

11. Use a rubber spatula to smooth the cinnamon filling over the entire square. Sprinkle a thin layer of coconut flakes on top.

12. Starting on the long end, roll the dough into a tight roll.

13. Cut into 12 slices and place it into whatever pan you have.

14. Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.

15. Preheat the oven to 375 degrees.

16. Bake at 375 degrees for 20-30 minutes, until the rolls are lightly golden brown and the rolls in the center are cooked through. Baking time will vary on the size of the roll, so check at the 20 minute mark and take them out accordingly.

17. While the rolls are cooling, prepare the cream cheese frosting.

18. In a bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.

19. Add in the vanilla extract and powdered sugar. Beat until combined.

20. Spread the frosting over the cooled rolls. Sprinkle over roasted coconut flakes if desired.