Coconut Date Cinnamon Rolls w/ Rose Water Glaze

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Tweaked up this simple cinnamon roll recipe from Joy the Baker and it came out to be a success! The tropical taste of the coconut is nicely paired with a tangy and unique flavor of rose water. Not only is it delicious, but the name “rose water” makes the title sound even more fancy. Haha. Need a little something to fancy up your morning breakfast? This recipe is just for you! Happy eating~ 🙂IMG_0767 IMG_0769

 

Coconut Date Cinnamon Rolls w/ Rose Water Glaze

  • Servings: 8-12 rolls, depending on how thick you want them to be
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For the Dough:

  • 1 – 1/4oz package active dry yeast
  • 1/2 teaspoon, plus 1/4 cup sugar
  • 1/2 cup milk at room temperature
  • 2 Tablespoons light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 3/4 cups all-purpose flour, sifted, plus more for kneading
  • 3/4 teaspoon salt
  • 8 Tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan

For the Filling:

  • 1/2 cup sugar
  • 1/4 cup dark brown sugar
  • 1 Tablespoon ground cinnamon
  • 9 dates, pitted and roughly chopped
  • 1/3 cup sweetened coconut
  • 1/2 teaspoon salt
  • 4 tablespoons butter, softened

For the Icing:

  • 2 cups confectioners’ sugar
  • 1/4 cup buttermilk
  • 1/4 teaspoon rose water extract

Making the Dough:

In the bowl of a stand mixer combine yeast, 1/2 teaspoon sugar and 1/4 cup water heated to 115 degrees F.  Stir to combine and let sit until frothy and foamy, about 10 minutes.

Add remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk.  Beat with a wire whisk until well combined.  Fit the bowl onto the mixer, fitting with the dough hook attachment.  Add the flour and salt and mix on medium speed until the dough just begins to come together.  Turn the machine on medium-high and knead the dough for 4 minutes.

Add the butter and continue to knead for about 6 minutes.  The dough will the wet and sticky.  Place the dough on a well floured work surface, and knead about 1/3 cup all-purpose flour into the dough.  Don’t worry, the dough still might be a little sticky.  It’s ok.  Just set the dough to rest in a large greased bowl.  Cover the bowl with plastic wrap and a kitchen towel and allow to rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.

While the dough rises, make the filling.  Combine the sugar, dark brown sugar, dates, cinnamon, coconut, and salt in a large bowl.  Stir to combine.  Set aside.

When the dough has doubled in size, dump if from the bowl onto a heavily floured work surface.  Gently knead the dough until it is no longer sticky, adding more flour as needed.  I think I added about 3 Tablespoons of flour.  Work the dough for about 1 or 2 minutes.  Once it’s no longer sticky, place a kitchen towel over the dough and let rest for 5 minutes before you roll it out.

Using a floured rolling pin, gently roll it into a 10 x 20-inch rectangle.  Be as gently as possible with the dough, but continue to work it until you reach the size you need.

Turn the dough so that the short sides are parallel to you.  You’re going to roll from the short sides of the dough.

Brush the top of the dough with the butter.

Pour all of the filling onto the dough.  Spread evenly, leaving a 1-inch boarder at one of the short edges of the dough so the roll can be properly sealed.  Lightly press the filling into the dough.

Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder.  Place dough cylinder seam side down on a cutting board.  Using a sharp, thin knife, trim off the uneven edges.

Cut cylinder into 8 equal slices.  Nestle the slices, cut side up and evenly spaced in a butter 9 x 13-inch (light colored) metal baking dish.  Cover pan with plastic wrap and set aside in a warm place to let rise for 2 hours.  You may also refrigerate rolls overnight.

Heat the oven to 375 degrees F.  Uncover the rolls.  If you refrigerated the rolls, let them sit at room temperature for 15 minutes before baking.  Bake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.

Make the icing:  While the rolls are baking, whisk together the sugar, buttermilk, and rose water in a small bowl until smooth.

Transfer the pan of cinnamon rolls to a cooling rack.  Brush with remaining butter.  Let cool for 5 minutes.  Dip the tines of a fork into the icing and drizzle over the rolls.  Sprinkle with more coconut and serve immediately.

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