Taro Cinnamon Rolls
Sweet rolls made with taro - the perfect Hawaiian version of the cinnamon roll.
- One package Taro Bread Mix
- One and a quarter cup Water
- One tablespoon Sugar
- One and a quarter cup poi
- Two and one half teaspoons of coconut milk
- One half cup Sugar
- One half teaspoon of vanilla
- One quarter cup of butter
- One teaspoon Cinnamon
- Five teaspoon Sugar
- Three quarter cup of powder sugar
- One to Two teaspoon of Milk
Combine ingredients and mix well. Set aside for later use.
Combine Taro Bread Mix, yeast, sugar and water in bread machine. Set bread machine to dough setting and start.
When done set dough on a floured surface and sprinkle with flour. Divide dough into three equal parts. Roll each piece into a rectangle about four inches by eight. Brush dough with a tablespoon of butter. Spread two and one half tablespoon of taro filling over the dough leaving a one half-inch margin along the edges. Then evenly sprinkle a tablespoon of the cinnamon sugar mixer over the taro filling. Roll dough up tightly on long side and pinch edges to seal. Use a knife and cut roll in half and place the two pieces cut side up in a buttered four by nine-inch loaf pan. Cover the loaf pan with a cloth and let it sit in a warm place until cinnamon rolls rises half way up the pan. Then bake for twenty-five and thirty minutes at three hundred and fifty degrees.
Let cinnamon rolls cool then cover it with a sugar glaze.