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Taro Cinnamon Rolls

Sweet rolls made with taro - the perfect Hawaiian version of the cinnamon roll.

Posted By: A. Honopaa
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Prep Time: 10 | Cook Time: 90 | Ready In: 100 minutes
Ingredients: Print   Add to cart
US Metric
  • One package Taro Bread Mix
  • One and a quarter cup Water
  • One tablespoon Sugar

Taro Filling

  • 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

Cinnamon Sugar

  • One teaspoon Cinnamon
  • Five teaspoon Sugar

Sugar Glaze

  • Three quarter cup of powder sugar
  • One to Two teaspoon of Milk

Order A Taro Cookbook

Cooking Process:

Taro Filling

Combine ingredients and mix well.  Set aside for later use.

Taro Dough:

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.