Pina Colada Sticky Buns
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Total: 86minPreparation: 56minCooking: 30min
- Portions: 16
- Difficulty: Intermediate
Recipe ingredients saved
Ingredients
Instructions
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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.
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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.
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In a small bowl combine brown sugar and cinnamon, set aside.
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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.
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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.
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Bake in a preheated 350˚F (180˚C) oven for 25-30 minutes, or until cooked through. Serve warm.
Utensils
- Bowl
- Spoon
- Bowl
- Mixer
- Handmixer
- Bowl
- Spoon
- Rolling pin
- Knife
- Baking dish
- Knife
- Oven
Nutritional information 231kcal = 965kj /per portion
- 230.65 Calories Energy
- 120.72 Milligrams Calcium
- 4.86 Grams Protein
- 0.76 Milligrams Vitamin C
- 0.25 International unit Vitamin D
- 34.06 Grams Carbohydrates
- 1.14 Grams Fiber
- 186.71 Milligrams Sodium
- 8.36 Grams Fats
- 3.64 Grams Saturated Fats
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