Pandan Cinnamon Rolls are a delicious fusion between the spicy sweetness of classic rolls and the unique floral aroma of pandan. This recipe combines the best of both worlds for a gourmet and original result.
Ingredients
- 250 ml warm milk
- 7 g active dry yeast
- 50 g sugar
- 500 g white flour
- 5 g salt
- 50 g soft butter
- 2 teaspoons pandan extract
- 100 g butter for the filling
- 80 g brown sugar
- 15 g ground cinnamon
- 100 g heavy cream
- 100 g icing sugar
- 1 teaspoon extra pandan extract
Preparation Steps
- Prepare the dough. In a bowl, mix the warm milk, yeast, and sugar. Let stand for 5 minutes until the mixture lightly foams.
- Incorporate dry ingredients. Add the flour and salt to the yeast mixture. Knead until a homogeneous dough is obtained.
- Add butter and pandan. Gradually incorporate the soft butter and pandan extract. Continue kneading for 8 to 10 minutes until the dough is smooth and elastic.
- First rise. Place the dough in an oiled bowl, cover with a damp cloth, and let rise for 1 hour at room temperature until doubled in volume.
- Prepare the filling. Mix the soft butter, brown sugar, and cinnamon in a bowl until a homogeneous paste is obtained.
- Shape the rolls. Roll out the dough into a rectangle on a floured surface. Generously spread the cinnamon filling over the entire surface. Roll up tightly starting from a long side and cut into 12 equal portions.
- Second rise. Arrange the rolls in a buttered baking dish. Cover and let rise for 45 minutes to 1 hour until puffy.
- Baking. Preheat the oven to 190°C (375°F). Bake the rolls for 25 to 30 minutes until golden brown.
- Prepare the pandan glaze. Whisk the heavy cream with the icing sugar and pandan extract until smooth and creamy.
- Finishing. Let the rolls cool slightly, then generously spread the glaze over each still-warm roll.
Serve your Pandan Cinnamon Rolls warm or at room temperature. Their subtle pandan flavor pairs perfectly with a cup of your favorite latte for a gourmet moment of relaxation.