Coconut Almond Cinnamon Rolls

When I get a craving, there is no stopping me.  And I’m not even pregnant still.  So, imagine that.

We’ve started a tradition around here called “Big Breakfast Sunday” and each week we bake something delicious that has lots of

butter. goodness. sugar. and it must be a perfect pair with my coffee.

Last week was Mother’s day so my husband made Chocolate Chip Pancakes because they are my absolute favorite and I might request them as my last meal.

This week: Almond Coconut Cinnamon Rolls

I wanted coconut and I wanted cinnamon rolls.  The Almond was a mistake because I bought both almond and coconut extract and then I misplaced the coconut extract in my house.  Why? Forgive me.  The last I saw it was on the floor in the hallway. Don’t ask.

My mistake was also my gain. And Cy’s.

These rolls have coconut inside, as well as cinnamon, sugar, and sea salt, plus toasted coconut on top.  Isn’t toasted coconut pretty?

So when you roll them up and bake them, they have tons of layers, and in a cinnamon roll that is the best thing you could ask for.

See how pretty they look, all sitting next to each other?  Like birds on a telephone wire.  Kind of.  Or not at all, but I keep thinking about those little birdies. But this is pre-frosting, which is an essential component.

This frosting is an almond frosting, but again if you are coconut crazy, then replace the almond extract with coconut extract.  I think I will next time.

Instant replay.  Amen. Thank you. Goodnight.

Coconut Almond Cinnamon Rolls

{Recipe adapted from Better Homes and Gardens}

Coconut Almond Cinnamon Rolls

Ingredients:

large baking dish

butter for greasing

4 cups all purpose flour

1 package rapid rise yeast (Active dry yeast is ok too, just see the note at the bottom of the post!)

1 cup milk

1/3 cup granulated sugar

1 and 1/3 cup butter, divided

1/2 teaspoon salt

1/2 teaspoon sea salt

2 eggs

1 teaspoon almond extract

3/4 cup packed dark brown sugar

1 tablespoon ground cinnamon

1/3 cup coconut flakes sweetened

1/3 cup coconut flakes for toasting

Icing:

1-2 cups milk

1/2 lb powdered sugar

almond extract to taste (again, you can use coconut here too, and I would recommend replacing the coconut here, and leaving the almond in the rolls themselves.)

Directions:

Because we are using Rapid Rise yeast, we will begin by adding the yeast to two cups of the flour and set aside. Rapid Rise yeast is added to dry ingredients first, and then the wet ingredients are added later. But for now, if you are using Active Dry Yeast, this step is the same. In a small saucepan, put milk, 1/3 cup of butter, granulated sugar and salt on medium heat, allowing butter to almost melt and the temperature reaches about 120-130 degrees. If you can, use a thermometer, because if it's too hot, it will not allow the yeast to do it's magic. If you don't have a thermometer, a good rule of thumb is to never let it boil or form small bubble around the side of the saucepan. The butter should not be totally melted, but almost, and the liquid should be cool enough to dip your finger in quickly, but not burn it. Stir occasionally so the sugar will dissolve. You are better to have the liquid on the cooler side than on the hotter side.

Once warm to desired temperature, add liquid mixture to flour and yeast and mix, along with the eggs and almond extract on medium speed for thirty seconds. Stop and scrape the sides of the bowl, and then mix on high speed for three more minutes. Add in the rest of the flour (2 cups) a little at a time until it's fully incorporated. If you are using a KitchenAid, make sure to use the hook attachment for this step. If not, then use a wooden spoon and do it by hand. Once incorporated, place dough on a floured surface, and knead for a few minutes, adding any extra flour that you could not incorporate into the mixing step. Form into a ball and let rest for ten minutes.*

While it's resting, mix the brown sugar, cinnamon, and a dash of flour into a small bowl. Heat the remaining butter in the microwave to melt, and set aside. Once the dough has rested for ten minutes, roll out into a rectangular shape, but the ends will come to more of a point. The dough should be about 1/4 inch thick. You can make it thinner, it just depends on how thick you want your rolls to be.

Use a pastry brush, or just a spoon, and spread half of the melted butter evenly over the dough, leaving about 1/2-1 inch of space on each side. Sprinkle brown sugar mixture evenly over butter. Use a spoon to make sure it's evenly dispersed. Now sprinkle the coconut evenly over filling, and then sea salt on top of that. Roll the dough starting at the bottom point, and rolling towards the top point. It will be full, so try and roll tightly, but be careful not to rip the dough. Once rolled, pinch the ends that do not have any filling in them, and use a bread knife to cut them off. Carefully cut the dough into about 1-1/2 inch (again, depends on how thick you want your rolls to be and how many) pieces. Place each piece into the baking pan, cover in a warm place for about 40 minutes to an hour to let them rise. Mine didn't look that giant, but they still worked.

While you are waiting, preheat the oven to 375 degrees. Once heated, place coconut flakes on a cookie sheet and bake for about 5 minutes, watching closely so that the coconut gets toasted and not burned. Remove from oven. Continue to let dough rise. I leave the oven on and have the rolls on the stove so that the heat allows them to rise faster.

Place powdered sugar into mixing bowl, and add a small portion of the milk. Mix on low, scraping the sides of the bowl, and add the rest of the milk in small doses, watching the texture of the icing. Some people like the icing thick, others thin, so add more or less milk accordingly. Add the Almond or coconut extract to taste.

Once rolls have risen, place in oven for 25-30 minutes or until golden brown. Remove and let cool slightly, then pour frosting over rolls. Serve warm, and add toasted coconut on top.

Enjoy!

*If using Active Dry Yeast, place dough ball into greased bowl, cover and let double in size, about 1-1 1/2 hours. Punch down dough, then follow steps above like the rest of the recipe.