The Best Pandan Cinnamon Rolls

The Best Pandan Cinnamon Rolls

Course: Dessert
Cuisine: Asian Fusion
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 10 large rolls
Author: Marvellina
Taking the classic cinnamon rolls and infused it pandan flavors and frosted with pandan cream cheese icing. Soooo good people!
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  • 3/4 cup pandan juice double the recipe
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup coconut oil melted
  • 1/4 cup sugar
  • 1 large egg at room temperature
  • 1 egg yolk
  • 3 cups bread flour about 495 grams
  • 3/4 tsp salt


  • 1/3 cup solid coconut oil or softened butter
  • 2/3 cup brown sugar
  • 2 tablespoons ground cinnamon


  • 4 oz cream cheese softened
  • 1/3 cup powdered sugar original recipe calls for 3/4 cup, I found it too sweet
  • 3 Tbsp pandan extract not pandan juice
  • 3 Tbsp solid coconut oil you can use softened butter


Prepare pandan juice at least 24 hours before:

Preparing the dough:

  • Warm the juice to about 110F (38 C). Pour this into a mixing bowl of electric mixer/stand mixer. Sprinkle in the yeast in the warm pandan juice and let it sit for 10 minutes and it will get foamy.  Add sugar, melted coconut oil/butter, and eggs in the yeast mixture
  • Mix flour and salt in another bowl and stir to mix. Gradually add this to the yeast mixture and the dough will start to come together. Continue to knead the dough on medium speed for 8 minutes
  • Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl, and let the dough rise for 60 minutes, or until it's nearly doubled in bulk. In winter time, I need to place this in the oven that I preheat to 100 F and then turn off and wait 10 minutes then place the dough in there to rise
  • Once the dough doubled in size, use your finger to make an indentation, if it stays, your dough is ready

Prepare the filling and frosting:

  • Place all the ingredients for filling, except for butter, in a medium bowl and stir to mix
  • In another mixing bowl, add all the frosting ingredients. Use a whip attachment or whisk to beat until the frosting is fluffy and creamy. Cover and keep in the refrigerator

Shaping the dough:

  • Once the dough has risen, gently punch the dough down to deflate it, transfer it to a lightly greased large parchment paper (not wax paper) or silicon mat. Roll the dough into a 9x14 inch rectangle
  • Spread the dough with coconut oil or butter, leaving about 1-inch around the edges
  • Starting with a short end, roll the dough tightly into a log and cut it into 10 equal slices
  • Place the rolls in a  9x13 pan (that's what i used), or 9x9 square pan or even round. Cover the pan and let the buns rise until they're nearly doubled, about 30 minutes
  • Preheat the oven to 350 F. Uncover the rolls, and bake them until they're golden brown, about 15 minutes (my weird oven took 20 minutes)
  • Remove the rolls from the oven. Let the rolls cool down for 5 minutes. Spread the frosting over the rolls