Once you try to make your own cinnamon buns from the scratch, you never go back.
1 packet instant yeast
250 ml coconut milk
125 g butter
1/4 tsp salt
450 g flour
1 1/2 tsp ground cinnamon
75 g sugar + 1 tbsp sugar
- In a large sauce pan, heat the coconut milk and 3 tbsp butter until warm and melted, never reaching boiling. Remove from heat and let cool. It should be warm but not too hot or it will kill the yeast.
- Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes. Then add 1 tbsp sugar and the salt and stir.
- Next add in flour 68 g at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball (be careful not to overmix). Rinse your mixing bowl out, coat it with butter, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about an hour.
- On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 tbsp butter and top with cinnamon and remaining sugar.
- Starting at one end, tightly roll up the dough and situate seam side down. Then with a string of floss, cut the dough into sections and position in a well-buttered round pan (you should have about 10 rolls). Brush with remaining butter.
- Preheat oven to 176 C. Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
- Optional: Frost with condensed milk.