Pina Colada Sticky Buns

In small bowl combine Evaporated Milk, Coconut Milk Powder and ¼ cup margarine/butter stirring to combine, ensuring that the butter melts completely in this mixture. Set Aside. In another bowl, combine 3 cups all-purpose flour, granulated sugar and salt, stirring to combine.

In a stand mixer fitted with a dough hook, add Milk mixture, sprinkle the yeast on top, add flour mixture and egg. Beat on medium speed until a dough ball forms, then gradually add remaining flour until the dough pulls away from the sides. Remove from the bowl and allow to rest in a lightly greased bowl, covered, for 10 minutes.

In a small bowl combine brown sugar and cinnamon, set aside.

Roll out rested dough on a lightly floured surface, into a 16-inch by 12-inch rectangle, it should be approximately ¼ inch thick. Spread remaining butter onto the dough leaving a ½ inch boarder. Sprinkle cinnamon sugar mixture and crushed pineapples onto the butter.

Working carefully, from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1½ inch slices. Lightly grease a 9x13 baking dish and place rolls into the dish. And allow to rest for 25 minutes or until doubled in size.

Bake in a preheated 350˚F (180˚C) oven for 25-30 minutes, or until cooked through. Serve warm.