Easy
50 min
Ingredients
- 1 cup CARNATION® Full Cream Evaporated Milk (warmed)
- 2 Packages MAGGI® Coconut Milk Powder (25g) (or 1 50g pack)
- 1/2 Cup Margarine (or Butter, room temperature)
- 3 3/4 Cups All-Purpose Flour
- 1/4 Cup Granulated Sugar
- 1 Teaspoon Salt
- 1 Pack Instant Yeast (11g)
- 1 large Egg
- 3/4 Cup Brown Sugar
- 1 Teaspoon Cinnamon Powder
- 1/2 Cup Crushed pineapple (well drained)
Instructions
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1. 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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2. 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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3. In a small bowl combine brown sugar and cinnamon, set aside.
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4. 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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5. 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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6. Bake in a preheated 350˚F (180˚C) oven for 25-30 minutes, or until cooked through. Serve warm.