Soft Gooey Coconut Sugar Cinnamon Rolls with Cream Cheese Frosting
Servings: 12 servings
Calories: 290kcal
Soft and fluffy cinnamon rolls filled with gooey coconut sugar and cinnamon, then topped with creamy cream cheese frosting.
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Ingredients
- 300 g bread flour (12.7% protein content)
- 120 g whole milk
- 1 tsp instant yeast
- 40 g sugar
- ¼ tsp salt
- 50 g egg
- 57 g coconut oil melted
Gooey coconut sugar filling:
- 120 g coconut sugar or use palm sugar or dark brown sugar
- 56 g coconut oil melted
- 1 ½ Tbsp ground cinnamon
- ¼ tsp salt
Cream cheese frosting:
- 42 g cream cheese softened
- 30 g unsalted butter softened
- 85 g powdered sugar
- Pinch of salt
Instructions
Prepare the dough:
- Put all the ingredients for the dough in a mixing bowl of a standmixer fitted with a dough hook attachment. Give the ingredients a quick stir before you start the machine, so dry ingredients won't "fly" all over the place
- Knead on low speed for 2-3 minutes and then increase to medium speed and knead until the dough is smooth and elastic. It will clear the sides of the bowl and the dough feels tacky and it will stick to the bottom of the dough
1st proofing:
- Transfer the dough out into an oiled bowl or container. Cover and let it proof at a warm place until the dough doubles in volume, about 1-2 hours, depending on the temperature
Prepare the filling and frosting:
- While the dough is proofing, prepare the filling and frosting
- Combine all the ingredients for the filling. Cover and set aside.
- In another separate bowl, combine softened cream cheese, softened butter, powdered sugar, and salt until creamy. Cover and set aside. If it's very warm where you are, keep the cream cheese frosting in the fridge and let it soften a bit before using
Shaping:
- Grease an 8 x 8 inch square pan and line with parchment paper, perpendicular to each other and overhanging on the sides.
- Once the dough is done proofing, deflate the dough by folding it over itself several times to push out the air.
- Lightly flour your work surface and roll the dough out into about 10 x 10 inch square.
- Spread the filling evenly, leaving about 1/2-inch around the edges.
- Roll the dough up into a log.
- Use a tooth floss (unflavored one preferably) or a serrated knife to cut the log into 12 equal pieces
- Arrange the dough into a prepared pan in a 3 x 4 pattern.
2nd proofing:
- Loosely cover with a cling wrap and let it proof again until the dough fills up the pan and they look puffy. This may take about 45 minutes to 1 hour, depending on the temperature.
- 15 minutes before the end of the 2nd proofing, position the oven rack in the middle rack. Preheat the oven to 375 F (190 C) for conventional oven. For a convection oven, lower the temperature by 20 F (15 C).
Baking:
- Place the pan in the positioned rack and bake for 20-25 minutes. Start checking at around the 20-minute mark. It should be just lightly golden brown. If you have a digital thermometer, stick it into the dough part at the center of the pan, and it should be at least 190 F. If it's not, add another 5 minutes to the baking time.
Apply frosting:
- Place the pan on a cooling rack and let it cool for at least 15 minutes and then spread the frosting on top and serve them warm
Storage:
- Leftovers can be kept in an air-tight container in the fridge for a day or two. Simply reheat it in a microwave for a few seconds until heated through
Nutrition
Serving: 1serving | Calories: 290kcal | Carbohydrates: 39g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 140mg | Potassium: 65mg | Fiber: 1g | Sugar: 18g | Vitamin A: 152IU | Vitamin C: 0.04mg | Calcium: 33mg | Iron: 0.4mg
