Coconut Milk Bread – Cinnamon Rolls

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Merry Christmas! A tradition my and my husband’s family share is to eat cinnamon rolls on Christmas morning.  For these cinnamon rolls, I made coconut milk bread with a simple cinnamon filling and frosted them with sweetened condensed milk.  The coconut milk makes the dough nice and fluffy.  They pair perfectly with hot chocolate or coffee.

Coconut Milk Bread Cinnamon Rolls2

Coconut Milk Bread – Cinnamon Rolls

Servings: 16-18 rolls


For the Milk Bread:

-2 1/2 cups whole wheat flour

-2 1/2 cups white wheat flour

-1 1/2 tsp salt

-1/4 cup sugar

-1 can (14 oz) coconut milk (or evaporated/other milk), room temperature or slightly warm

-1 egg

-1/4 cup warm water

-3 tsp yeast

-1/4 tsp sugar

For the Cinnamon Rolls:

-2 Tbls ‘I can’t Believe it’s not Butter’

-1/2 cup packed brown sugar + 1 1/2 Tbls ground cinnamon (mixed together)

~5 Tbls sweetened condensed milk (for frosting)


*I prefer to make these up the night before so all I have to do is put them in the oven in the morning.

1) Mix the yeast with 1/4 tsp sugar in the warm water.  Let set for about 5 minutes until bubbly.

2) Mix the dry ingredients together in a large bowl.

3) Whisk the coconut milk and egg together, then add to the dry ingredients along with the yeast mixture.

4) Knead the dough in the bowl for about 5-7 minutes until all the flour is absorbed and the dough is elastic and no longer feels crusty from the flour.

Coconut Milk Bread Dough

5) Cover the dough and let rise for 1 – 2 hours depending on how warm it is in your house… mine took at least 2 hours, haha.  You can also make a proofing box in your microwave, just let it run for 1 minute and put the bowl of dough inside to keep warm.

6) When your dough has risen, pat it down and form into 2 balls.  Take the first ball and roll it out to about 1/2 inch thick on a cutting board or counter-top.

7) Spread on 1 Tbls of the ‘I can’t Believe it’s not Butter,’ then sprinkle with 1/2 the cinnamon sugar mixture evenly.

Buttered DoughCinnamonSugared Dough

8) Roll up the dough, start from left to right of rectangle of dough. *If you don’t have a rolling pin, use an empty wine bottle or plastic wrap tube.

Rolled Dough

9) Trim off the ends which don’t have any cinnamon filling and then cut into equal sized 1 inch pieces (about 8).  Repeat steps 7-9 with the other half of the dough.

Sliced Cinnamon Rolls

10) Put the rolls into a greased cupcake pan or a casserole dish.  At this point you can keep them in the refrigerator overnight or let them rise for about 30 minutes before baking.

Cinnamon Rolls Dough

11) Bake the rolls at about 215-220 degrees Celsius for 15-18 minutes until the tops are a golden brown color.

12) Remove the rolls from the oven and glaze with the sweetened condensed milk while they are still warm.  If you prefer the frosting to be sweeter, you could add a little powdered sugar to the condensed milk to your liking.

Coconut Milk Bread Cinnamon Rolls


Below are the ingredients used in this recipe.  All the ingredients can be found at home plus.  The sweetened condensed milk can be found near the canned fruit or near the baking section.

Whole Wheat FlourWhite Wheat FlourDark Brown Sugar

Sweetened Condensed MilkCoconut Milkyeast

Nutrition Information:

For 1 Serving (1 roll): 238 Calories, 6.8 g Fat, 4.9 g Saturated Fat, 13.2 mg Cholesterol, 196.1 mg Sodium, 40.5 g Carbohydrates, 3.5 g Fiber, 12.8 g Sugars, 5.9 g Protein.

Filed under: Baked Goods
The blog about healthy cooking and baking in Korea


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