How to Make Cinnamon Rolls with Coconut Caramel Glaze

Preptime: 15min

Cooktime: 25min

Waittime:105min

Totaltime:135min

1. Make the Tangzhong: To embark on this delightful journey of making the dough, start by preparing your Tangzhong. Tangzhong, a Japanese technique that involves cooking a small portion of the flour and milk in the recipe into a thick slurry, adds incredible softness to your cinnamon rolls.
2. Begin by whisking 30g flour and 150ml milk together in a saucepan. Whisk continuously over medium-low heat until the mixture thickens and resembles a smooth paste. Take care to avoid lumps, ensuring your Tangzhong is silky.
3. Once your Tangzhong is ready, set it aside to cool to room temperature. This step is crucial, as it allows the gluten in the dough to develop better, resulting in that melt-in-your-mouth texture we all crave in our cinnamon rolls.
4. Make the dough:
5. Next, in the bowl of a stand mixer, combine your Tangzhong with 200ml of warm milk and 35g (or 1 1/2 packet) of active dry yeast. Let this mixture sit for about 10 minutes, allowing the yeast to bloom and become foamy.
6. Add in melted butter and eggs, one at a time, mixing gently until incorporated. Slowly introduce the flour, granulated sugar, and salt. Knead on medium speed until the dough becomes smooth and elastic, typically around 8 minutes.
7. Let the dough rest: Once kneaded to perfection, scrape your soft dough into a greased bowl, cover it with plastic wrap, and let it rise until it doubles in size. This process generally takes about 1 to 2 hours at room temperature.
8. Make the cinnamon buttercream: To make the cinnamon buttercream filling, start by gathering your ingredients: brown sugar, softened butter, ground cinnamon, a pinch of salt, and vanilla extract. In a medium bowl, combine the softened butter and brown sugar and beat with a hand mixer until the mixture is light and fluffy. This usually takes about 3 to 4 minutes. Add the ground cinnamon, salt, and vanilla extract, then continue beating until all ingredients are well incorporated and you have a smooth, creamy texture. This cinnamon buttercream will add a delightful richness and spiced sweetness to your cinnamon rolls, enhancing the overall flavor profile. Put the cream aside until it is needed.
9. Make the coconut caramel sauce:
10. In a saucepan, mix brown sugar, 1 tsp cinnamon, 2 tsp vanilla extract, and coconut milk, and whisk them together at medium-high heat.
11. Continue whisking until the mixture begins to simmer gently and the sugar has dissolved completely. Reduce the heat to medium and allow it to cook for about 15-20 minutes, stirring occasionally, until it thickens slightly and takes on a rich, golden-brown hue.
12. As it simmers, you'll notice a sweet and inviting aroma wafting through your kitchen—just a tantalizing preview of the deliciousness to come. Be sure to keep an eye on the sauce during this time, as you don't want the sugars to burn.
13. Once you reach the desired consistency, remove the saucepan from the heat and let it cool slightly. When ready to use, give it a quick stir. This coconut caramel glaze will add a heavenly layer of sweetness and flavor to your cinnamon rolls.
14. Roll the dough out:
15. Once your dough has doubled in size, it's time to roll it out into a perfect canvas for your delectable filling. Begin by lightly covering your rolling pin and work surface with flour to prevent sticking. Shape the dough into a rectangle and gently roll it out to a size of about 15x12 inches.
16. Remember to work from the center of the dough outwards, applying even pressure to maintain an even thickness. This ensures that your cinnamon rolls will bake uniformly.
17. Once rolled out, you should have a beautiful, smooth rectangle of dough ready to be dressed in a luscious filling. Make sure to leave a small gap around the edges to prevent the filling from spilling out as you roll.
18. Spread the cinnamon butter on top:
19. Once your dough is rolled out into a rectangle, it's time to spread the cinnamon buttercream. You'll want to use a spatula or the back of a spoon to evenly spread the cinnamon buttercream onto the surface of the dough, ensuring every bite bursts with taste. Start from the center and work your way outwards, paying extra attention to the edges as you spread. Make sure to leave about half an inch of dough uncovered on one long side to help the seal stay secure when you roll it up.
20. Roll up the dough: Once you've spread the cinnamon butter over the dough, it's time to roll it up to create those classic cinnamon roll swirls. Begin by gently rolling the dough from the bottom edge upwards, ensuring you keep the roll nice and tight. This helps to retain the filling inside as it bakes.
21. Cut the rolls: After rolling, take the dough log and trim the ends for a clean edge. Using dental floss or a very thin cotton thread, slice the log into 9 equal rolls to ensure uniform baking. Place them in a lined baking pan (30cm x 20cm), leaving a bit of space between each roll for expansion during the second proof. This will give your cinnamon rolls that beautifully rounded shape we all love. Cover the pan with a clean kitchen towel, then allow the rolls to rise in a warm spot until they've doubled in size—usually about 30 minutes.
22. Bake the cinnamon rolls:
23. In the meantime, preheat your oven to 190°C (375 °F) to ensure it's adequately heated by the time your cinnamon rolls are ready to bake. Carefully place your rolled and cut dough into a greased baking pan, leaving just a little space between each roll to allow for expansion. Bake for 20-25 minutes until they turn a delightful golden brown. Be sure to keep an eye on them during the last few minutes to avoid overbaking. When done, they should be soft, with a slightly firm top.
24. Once baked, remove the cinnamon rolls from the oven and allow them to cool in the pan for just a few minutes. This helps lock in their moistness. Avoid the urge to frost them immediately.
25. Pour the coconut caramel on top:
26. Once your cinnamon rolls have just come out of the oven, it's time to infuse them with an irresistible flavor by drizzling the coconut caramel glaze. Hold the saucepan filled with your homemade glaze slightly above the rolls and pour generously across the entire batch. Be sure to move slowly and evenly to allow the glaze to seep into every crevice.
27. Ready to serve
28. ENJOY!