Pandan Coconut Cinnamon Rolls

Name: Pandan Coconut Cinnamon Rolls
Cook time: 150 min
Yield: 8 servings
Ingredients: 0.5 oz bread flour for tangzhong; 3 tbsp water; 3 tbsp milk; 8 pieces pandan leaves; 4 oz milk for pandan milk; 1 tbsp water; 1 tbsp instant yeast; 1 tsp pandan coloring or sub vanilla extract; 4 tbsp melted butter; 1 piece egg; 10.5 oz bread flour for dough; 1.75 oz sugar; 1 tsp salt; 0.5 cup brown sugar; 1 tbsp cinnamon powder; 2 oz softened butter; 0.25 cup shredded coconut; 8 oz powdered sugar; 1 oz softened butter; 1 tsp pandan essence Can also sub vanilla extract; 2 tbsp milk

Unbelievably soft and fluffy cinnamon rolls with an Asian twist of pandan and coconut, bringing together the delightful flavors of your favorite Asian bakery treats.

By @aflouryspace

Original recipe source

Cook time: 150 minutes

Servings: 8

Ingredients

0.5 oz bread flour for tangzhong
3 tbsp water
3 tbsp milk
8 pieces pandan leaves
4 oz milk for pandan milk
1 tbsp water
1 tbsp instant yeast
1 tsp pandan coloring or sub vanilla extract
4 tbsp melted butter
1 piece egg
10.5 oz bread flour for dough
1.75 oz sugar
1 tsp salt
0.5 cup brown sugar
1 tbsp cinnamon powder
2 oz softened butter
0.25 cup shredded coconut
8 oz powdered sugar
1 oz softened butter
1 tsp pandan essence Can also sub vanilla extract
2 tbsp milk

Instructions

Make a tangzhong by whisking together 14g of bread flour, 3 tablespoons of water, and 3 tablespoons of milk in a small saucepan. Cook over medium heat until a thick paste forms.
Prepare pandan milk by blending 8 pandan leaves with 113g of milk and 1 tablespoon of water until finely ground. Strain to extract the liquid.
Mix pandan milk with 1 tablespoon of instant yeast and 1 teaspoon of pandan coloring. Let it sit for a few minutes until foamy.
Combine tangzhong, pandan milk mixture, 4 tablespoons of melted butter, 1 egg, 298g of bread flour, 50g of sugar, and 1 teaspoon of salt in a bowl to form dough.
Knead the dough until smooth and elastic. Let it rise in a warm place until it doubles in size, about 1 hour.
For the filling, mix 1/2 cup of brown sugar, 1 tablespoon of cinnamon powder, and 55g of softened butter together. Spread evenly over rolled out dough and sprinkle with shredded coconut.
Roll the dough tightly and cut into even pieces. Arrange them on a baking tray and let rise again until doubled, about 30-45 minutes.
Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden brown.
For icing, mix 1 cup of powdered sugar, 1/8 cup of softened butter, 1 teaspoon of pandan essence, and 2 tablespoons of milk until smooth. Drizzle over warm rolls.