Print Recipe

Fluffy, chewy, dairy-free pastries with a sticky glaze.
Time
- Prep time: 30 minutes
- Proofing time: 1½-2 hours
- Bake time: 25 minutes
- Cool time: 20-30 minutes
Yield
- 15 Rolls
Directions
- Combine wet ingredients: warm milk, 2 eggs, sugar, and yeast in the bowl of a stand mixer.
- Add the dry ingredients: bread flour and salt on top of the wet ingredients. Mix with a dough hook on low for 10 minutes or knead by hand.
- Add the tablespoon pieces of butter to the dough and mix/knead for another 10 minutes.
- Shape the dough into a ball, place in an oiled bowl, cover with a towel, and let rise until doubled in volume. About 1 hour to 1½ hours.
- While dough is rising, cream ½ cup butter with the brown sugar, white sugar, cinnamon, vanilla, and salt until well combined.
- Once dough is ready, roll out on a floured surface into a 15x12 inch rectangle.
- Spread the sugar and butter, filling evenly over the surface all the way to the edges.
- From the long side, roll the dough from one side to the other. Cut into 15 equal pieces.
- Grease a 9x13 inch pan. Equally space the cinnamon rolls in the pan 3 rolls by 5 rolls.
- Cover with a towel and leave to rise until doubled in volume, about 30 minutes.
- Preheat the oven to 375°F so it is ready as soon as the buns have finished rising.
- Bake until the tops are light brown, 20 to 30 minutes.
- Let cool for at least a half hour before icing them with the full can of Sweetened Condensed Coconut Milk. Spread evenly over the buns and enjoy!
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