Coconut Cinnamon Rolls with Mango Salsa and Crème Fraîche Glaze

Coconut Cinnamon Rolls with Mango Salsa and Crème Fraîche Glaze

Description

These coconut cinnamon rolls are a sweet and tangy twist on traditional cinnamon rolls. The coconut-infused dough is topped with a spiced mango salsa and finished with a crème fraîche glaze.

Ingredients

For the Coconut Dough:

• 1 cup warm milk
• 2 teaspoons active dry yeast
• 3 tablespoons unsalted butter, melted
• 1 cup granulated sugar
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup shredded coconut

For the Mango Salsa:

• 2 ripe mangos, diced
• 1/4 cup brown sugar
• 2 tablespoons lime juice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• Salt to taste

For the Crème Fraîche Glaze:

• 1 cup crème fraîche
• 2 tablespoons granulated sugar
• 1 tablespoon unsalted butter, softened

Instructions

To Make the Coconut Dough:

1. In a small bowl, combine warm milk and yeast. Stir to dissolve, then let sit for 5 minutes.
2. In a large mixing bowl, whisk together melted butter, sugar, egg, and salt.
3. Add flour, shredded coconut, and yeast mixture to the dry ingredients. Mix until a shaggy dough forms.
4. Knead the dough for 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.

To Make the Mango Salsa:

1. In a medium bowl, combine mango, brown sugar, lime juice, cinnamon, cardamom, and salt. Stir to combine.
2. Refrigerate for at least 30 minutes to allow flavors to meld.

To Assemble the Cinnamon Rolls:

1. On a lightly floured surface, roll out the coconut dough to a thickness of about 1/4 inch (6 mm).
2. Spread the mango salsa evenly over the dough, leaving a 1-inch border around the edges.
3. Roll the dough into a tight log and cut into 12 equal pieces.

To Bake the Cinnamon Rolls:

1. Place the rolls on a baking sheet lined with parchment paper, leaving about 1 inch of space between each roll.
2. Bake in a preheated oven at 375°F (190°C) for 18-20 minutes or until golden brown.

To Make the Crème Fraîche Glaze:

1. In a small bowl, whisk together crème fraîche and granulated sugar until smooth.
2. Add softened butter to the mixture and whisk until fully incorporated.
3. Drizzle over warm cinnamon rolls before serving.

Tips

• For an extra coconut flavor boost, sprinkle shredded coconut on top of the rolls before baking.
• To make ahead, prepare the mango salsa and crème fraîche glaze up to a day in advance and refrigerate or freeze until ready to use.