Ingredients
Dough
2¼ cups (286g) bread flour
½ teaspoon salt
¼ (50g) sugar
2 tablespoons + 2 teaspoons (38g) coconut oil
1 egg
½ cup coconut milk
1¼ teaspoons active dry yeast
Piña colada filling
2 tablespoons + 2 teaspoons (38g) coconut oil
½ cup (100g) sugar
½ cup (98g) finely chopped fresh pineapple
½ cup unsweetened desiccated coconut
Coconut cream frosting
3 tablespoons (48g) coconut cream
2 tablespoons (28g) unsalted butter, softened
½ cup (62.5 g) powdered sugar
Directions :
Grease a 9-inch pan with coconut oil, line the bottom with parchment paper and set aside.
Add the dough ingredients into your bread machine and set it on the dough cycle.
In a bowl, combine the piña colada filling ingredients and set aside.
Take the finished dough out of the machine, cover and let it rest on a floured surface for about 10 minutes.
Roll out the dough into a 16in x 11in (40.6cm x 28cm) rectangle. Spread the piña colada filling on the dough, roll up the dough into a log as tightly as you can, and slice the log into 8 rolls.
Line up the rolls in the pan, cover and let them rise for about 30 minutes.
Preheat the oven to 392°F (200°C).
Bake the rolls for about 20 minutes, or until golden brown.
In a small bowl, mix together the ingredients for the coconut cream frosting. While the rolls are still warm, drizzle over the frosting.
