Aloha Triple Nut Skillet Cinnamon Rolls
Makes 10-12
Total Time: 3 1/2 hours with lots of free time built in :)
Ingredients:
-Dough-
- 3 1/2 cups all purpose flour
- 1 packet (2 1/4 tsp.) active instant yeast
- 1 cup canned coconut milk (i used the trader joe's light version in the green can)
- 2 TB melted coconut oil
- 1 large egg
- 1 tsp. vanilla extract
- 1/2 tsp. salt
-Filling-
- 1/2 cup brown sugar
- 1 tsp. cinnamon
- 1/4 cup chopped walnuts
- 1/4 cup chopped macadamia nuts
- 1/4 cup chopped hazelnuts (use whatever type of nuts you like, or none at all if you prefer)
- 2 oz. finely chopped dark chocolate (optional)
- 1 TB coconut oil + 1 TB butter for brushing the dough
-Glaze-
- 1 cup + 2 TB powdered sugar (i added 2 extra TB for thickness; this depends on preference)
- 1/2 cup coconut milk (i used the rest from the TJ's can)
- 1/2 tsp. coconut extract
- 1/2 tsp. vanilla extract
Instructions-
Warm 1 cup of coconut milk in a sauce pan. Transfer to bowl of stand mixer or electric mixer and add melted coconut oil and packet of yeast. Stir with a spoon, and let sit for 15 minutes until foamy/bubbly.
Slowly begin adding the flour in small portions, unless you enjoy poofy clouds of flour in your eyes and cleaning tables and walls. Add the egg, vanilla, and salt. Mix on low until combined with paddle attachment. Switch to the Captain Hook attachment, and continue to mix on low and add the last of the flour. If the dough seems a little dry or looks flaky, add 1 TB coconut milk and continue to mix. Knead for 5 minutes on low.
[You can do this all by hand if you don't have any mixers, it just takes a little more elbow grease. Just think, "How did the pilgrims make this?" if you are concerned about not having certain equipment. I got my KitchenAid mixer for my birthday a couple months ago. Up til then, I'd been ferociously stirring things with a good ol fashioned wooden spoon in a bowl and having pretty good luck.]
Oil a medium/large sized bowl with butter/cooking spray/coconut oil. Place the dough in this bowl and cover with a warm & wet kitchen towel or paper towel. Let sit on the counter for about 2 hours. Go outside. Do whatever you want for 2 hours.
Come back to find a plump risen ball of dough. Yay! That's what you want to see. You're pretty much almost done at this point even though you've done practically nothing.
Chop all the nuts and chocolate and set aside. In a small bowl, stir the brown sugar and cinnamon mixture and set aside.
Clean a large surface of your counter or tabletop. Flour the surface enough to cover so that the dough won't stick. Remove the dough from the bowl and begin kneading it on the clean surface with your clean hands. Flatten out the dough and roll into a large rectangle with a floured rolling pin (or wine bottle!). My rectangle was approximately 18 x 12 inches and 1/4 inch thick. I used a melted mixture of butter and coconut oil to brush the dough all over once it was all rolled out. Sprinkle the brown sugar & cinnamon mixture all over. Sprinkle the nuts and chocolate all over. Roll it up, pup! Try to keep the roll tight so that the bits of filling won't fall out everywhere. Slice the roll with a sharp floured knife into 1-2 inch sections.
Liberally butter/oil/grease the inside surface of your cast iron skillet. The more the merrier caramelization. Carefully place all the cinnamon rolls into the skillet, giving each one a tiny bit of breathing room so that they're easy to separate later. Cover, and let them rise for 30 more minutes inside the skillet or baking dish.
In a medium bowl, whisk all the ingredients for the glaze. Whisk, whisk, whisk! It will become smooth after looking perpetually lumpy for a few minutes.
[Add more coconut milk or more powdered sugar to adjust the thickness. I do not like glazes or frostings that taste like straight up powdered sugar, so I try to use the smallest amount I can in order to get the texture I want.]
Preheat the oven to 350 degrees (F). Place skillet in oven on center rack. Bake for 25-30 minutes. I kept mine in for 30 minutes until I saw the top getting golden brown and the dough looked set.
Eat 'em with milk or coffee or the complementary beverage of your choice.
Kick your feet up! You've just made cinnamon rolls from scratch and it wasn't as scary as everybody always told you.
recipe inspiration from
here
(my go-to girrrrL!) and
here
!