Pandan Cinnamon Rolls are a delicious sweet treat with a unique flavor combination. The aromatic pandan leaf adds a pleasant grassy, nutty aroma and taste that pairs perfectly with the warmth of cinnamon. These soft, fluffy rolls make for an indulgent breakfast or dessert that is sure to impress.
In this article, we will explore the wonders of pandan, go over the basics of cinnamon roll dough, provide a step-by-step Pandan Cinnamon Roll recipe, offer tips and variations, and answer frequently asked questions. By the end, you’ll be ready to create these tasty rolls yourself.
The Unique Flavor Of Pandan
Pandan is a tropical plant native to Southeast Asia that is prized for its long green leaves and the distinctive floral aroma they impart. Here is more on this unique ingredient:
What Is Pandan?
- Tropical plant native to Southeast Asia, especially Thailand, Malaysia, Indonesia, and the Philippines
- Characterized by its long, bright green leaves with serrated edges
- Its leaves are used to add flavor and color to Southeast Asian desserts and dishes
How Does Pandan Taste?
- Pandan has a sweet, nutty, vanilla-like aroma
- The flavor is subtle and not overpowering
- It adds a floral, almost grassy nuance to foods
- When cooked, the leaves impart a sweet fragrance
Benefits of Pandan in Baking
- Pandan extract or juice adds vibrant green color
- It gives baked goods alluring floral aroma
- Adds subtle sweetness without needing extra sugar
- Pairs perfectly with coconut, sticky rice, tapioca
Ingredients For Pandan Cinnamon Rolls
Dough:
- 3 cups all-purpose flour
- 1 package active dry yeast
- 1/4 cup sugar
- 1/2 tsp salt
- 3/4 cup milk
- 1/4 cup butter
- 1 egg
- 1/2 tsp pandan extract
Filling:
- 1/4 cup butter, softened
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 1 tsp pandan extract
Icing:
- 1 cups powdered sugar
- 2 tbsp milk
- 1/2 tsp pandan extract
How To Make Pandan Cinnamon Rolls?
- Make dough: Heat milk, sugar, and butter until warm. Add yeast. In large bowl, stir dry ingredients. Add milk mixture and egg and knead into a dough. Let rise 1 hour.
- Make filling: Mix together softened butter, brown sugar, cinnamon, and pandan extract.
- On floured surface, roll dough into a large rectangle. Spread filling over dough.
- Roll up dough tightly starting at long edge. Pinch to seal. Cut into 12 rolls.
- Place rolls in a greased baking dish. Cover and let rise 45 mins.
- Bake at 350°F for 25-30 minutes until golden brown.
- Mix icing ingredients and drizzle over warm cinnamon rolls before serving.
Tips:
- Roll dough into as large of a rectangle as possible for best swirls
- Cut rolls with floss or unflavored dental floss for clean edges
- Let rolls cool slightly before icing so it doesn’t melt.
Variations Of Pandan Cinnamon Rolls
There are lots of possibilities for customizing these rolls:
- Swap in coconut milk for a tropical flair
- Add shredded coconut to the filling or dough
- Top with chopped pistachios for flavor and crunch
- Frost with guava or passionfruit icing instead of cream cheese
- Fill with gooey dulce de leche for variation
- Shape dough into pandan-swirled buns instead of rolls
- Glaze buns with a pandan-infused fondant for special occasions
- Make mini pandan cinnamon rolls for portion control.
How Do I Store Pandan Cinnamon Rolls?
Pandan Cinnamon Rolls are best enjoyed fresh but can be stored by:
- Letting cool completely before storing
- Storing rolls in an airtight container at room temperature up to 2 days
- Freezing for up to 2 months
- Thaw frozen rolls overnight in fridge then bring to room temp before reheating
- Refresh leftover rolls by warming briefly in oven
Avoid refrigerating Pandan Cinnamon Rolls as it can make the dough tough. Enjoy within 2 days for ultimate freshness and flavor.
Serving Suggestions For Pandan Cinnamon Rolls
These are delicious ways to serve your fresh Pandan Cinnamon Rolls:
- Warm with a cup of coffee or tea to enjoy the aromas
- Split open and top with fresh fruit like banana slices or strawberries
- Serve rolls on a pool of cold milk to soak up the extra flavor
- Drizzle with condensed milk for added sweetness
- Dust with powdered sugar before serving for a pretty presentation
- Pair with salty elements like bacon or salted caramel sauce to contrast the sweetness
However you choose to serve them, Pandan Cinnamon Rolls are sure to impress.
Frequently Asked Questions
How can I prevent sticking?
Use parchment paper to line the baking dish and generously grease it.
Can I use store-bought dough?
Yes, you can use refrigerated cinnamon roll dough instead to simplify the recipe.
Vegan filling options?
Substitute coconut oil for the butter and use brown sugar or maple syrup in the filling.
Conclusion: Pandan Cinnamon Rolls
What could be better than the heavenly aroma of pandan and cinnamon as these rolls bake up perfectly fluffy? Pandan Cinnamon Rolls are a must-try treat for any foodie. With a few simple ingredients and easy steps, you can wow your guests with these unique rolls. Be sure to thoroughly knead the dough, let it rise twice, and bake until golden for cinnamon roll success. Get ready to enjoy the irresistible combination of pandan and cinnamon flavors.
Pandan Cinnamon Rolls
Notes
· For a richer flavor, brush the tops of the rolls with melted butter before adding the cinnamon sugar filling.
· You can add chopped nuts or raisins to the filling for a different twist.
· Leftover rolls can be stored in an airtight container at room temperature for up to 2 days, or frozen for longer storage.
· To reheat frozen rolls, thaw them overnight in the refrigerator and then warm them up in a preheated oven at 350°F (175°C) for a few minutes.
Ingredients
- Dough:
- • 3 cups all-purpose flour
- • 1/4 cup granulated sugar
- • 7 grams instant yeast
- • 1/2 teaspoon salt
- • 1 large egg
- • 1/3 cup warm milk (105°F / 40°C)
- • 1/3 cup pandan juice (or 1/3 cup milk + 1 teaspoon pandan extract)
- • 50 grams unsalted butter, softened
- Filling:
- • 50 grams unsalted butter, softened
- • 1/3 cup granulated sugar
- • 1 tablespoon ground cinnamon
- Glaze (Optional):
- • 1 cup powdered sugar
- • 3-4 tablespoons milk
- • 1/2 teaspoon pandan extract (optional)
Instructions
- Make the Dough: In a large bowl, whisk together flour, sugar, yeast, and salt. In a separate bowl, whisk together the egg, warm milk, and pandan juice (or milk and extract). Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Add the softened butter and knead for 8-10 minutes on a lightly floured surface, or until the dough is smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Make the Filling: In a small bowl, cream together the softened butter and sugar until light and fluffy. Stir in the ground cinnamon.
- Assemble the Rolls: Once the dough has risen, punch it down on a lightly floured surface. Roll the dough out into a large rectangle (about 12x18 inches). Spread the cinnamon sugar filling evenly over the dough, leaving a 1-inch border at the long edge.
- Roll and Cut: Starting from the long edge with the filling, roll up the dough tightly into a log. Pinch the seam to seal. Use a sharp knife to cut the log into 12-16 equal pieces. Place the rolls in a greased baking dish, leaving space between them for rising.
- Second Rise: Cover the rolls with plastic wrap and let them rise for another 30-45 minutes, or until almost doubled in size.
- Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown.
- Glaze (Optional): While the rolls are baking, whisk together powdered sugar, milk, and pandan extract (if using) for the glaze. Drizzle the glaze over the warm rolls once they come out of the oven.
Nutrition Facts
Pandan Cinnamon Rolls
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 450 | |
| % Daily Value* | ||
| Total Fat 15 | 23.1% | |
| Saturated Fat 12 | 60% | |
| Trans Fat 0 | ||
| Cholesterol 40mg | 13.3% | |
| Sodium 300 | 12.5% | |
| Total Carbohydrate 50 | 16.7% | |
| Dietary Fiber 2 | 8% | |
| Sugars 30 | ||
| Protein 7 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
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