Caramel and Coconut Cinnamon Rolls

Step 1

Begin by sprinkling the yeast and 1 teaspoon of your sugar over your warmed milk. Stir and set aside for about 10 minutes until active and very foamy. (see note)

Step 2

Meanwhile, in the bowl of a stand mixer fitted with a dough hook, stir together the flour, bread flour, salt and remaining sugar.

Step 3

When the milk and yeast is ready, add this to the flour mixture, immediately followed by two whole eggs and 1 egg white. Reserve the final egg yolk for an egg wash when you are prepared to bake.

Step 4

Knead the mixture for 15 minutes, until a dough has formed and this is beginning to pull itself from the sides of the bowl. (see note)

Step 5

Slowly add the softened butter, a bit at a time, continuing to knead as you go.

Step 6

Once all the butter is incorporated, knead for 15 more minutes until the dough is again pulling itself from the sides of the bowl.

Step 7

Scrape the dough into a greased bowl, cover with plastic wrap and set in the refrigerator to proof overnight (or for 8 hours).

Step 8

After the long first proof, flour your work surface and turn the dough out of the bowl. Press this into a rectangle and then use a floured rolling pin to roll out into a large rectangle about 12" wide by 15" long.

Step 9

Spread the dulce de leche over the surface of the dough, then sprinkle with ground cinnamon and finally add the coconut in an even layer.

Step 10

Roll the dough from the bottom to the top into a tight log.

Step 11

Then, using a flavorless dental floss or thin kitchen twine, trim the ends to remove uneven and unfilled dough. Divide the remaining log into nine and cut your nine rolls. Place these in a parchment lined square baking pan and cover with a clean kitchen towel. Allow to proof at room temperature for about 2 hours until doubled in size.

Step 12

Near the end of this second proof, preheat your oven to 350°F (175C/155C) and whisk the reserved egg yolk with a splash of milk. Brush the egg wash over the top of your rolls.

Step 13

Bake the rolls in the centre of your preheated oven for about 30 minutes until risen and golden.

Step 14

Once baked, remove from the oven and allow to cool for about 10 minutes while you prepare the frosting.

Step 15

In a small mixing bowl, stir together the powdered sugar, dulce de leche and milk until smooth. Drizzle this over the top of your warm buns and serve.