Coconut Caramel Rolls

I’m incredibly proud of this dessert. It's the fluffiest, ooziest, lightest, roll i’ve ever had and they’re vegan. I have never before had a vegan roll, most of them use eggs and butter to enrich the dough to help with texture, and flavour and since I found out i’m allergic to egg whites I wanted to create a fluffy dough without using any.

Whilst brainstorming this idea, I remembered a burger bun recipe I made that used tangzhong, the result was incredible, it made for extra fluffy buns unlike any I’ve had before. I researched more into it and found out that it’s a technique used in many countries in Asia that helps bread last longer and makes it softer and fluffier - the mixture is a bit like a roux. When you cook flour and water together the moisture is absorbed by the flour much more easily and a gelatinous mixture is formed. That makes for a higher hydration dough, without it being hard to work with, and thats the reason these buns are heavenly fluffy.

In the recipe I use as many coconut products as possible to really push that coconut flavour. The dairy free milk I use is the Rude Health Coconut drink; a base of rice milk with coconut added, but you can use any other coconut drinks of your choice or any type of dairy free milk. The coconut sugar used in the dough, filling and caramel are used for both; sweetness and flavour. Coconut sugar has a different taste to regular brown sugar so I wouldn’t substitute it (the only instance dark brown sugar is used is in the filling to help make it more gooey.) Coconut milk is used in the caramel, it’s important to not switch it up and instead use the coconut drink as the mixture won’t thicken and come together properly. The coconut milk used is a full fat coconut milk, (the same I use for curries) it has no added preservatives, thickeners or other ingredients apart from coconut. Lastly desiccated coconut is also used, I ask for it toasted, some shops you can already get it pre-toasted for you, but if not, buy regular untoasted desiccated coconut and toast it yourself.

This recipe may look complicated or like it takes absolutely ages to make, but I promise its nowhere near as hard as it looks. The only reason it takes time is because the dough needs to proof twice, and during those times all you’re doing is waiting and not actively tending to it. Total active time prepping the rolls is about 30-40 minutes, and the final product is like biting in a sweet coconut cloud.

Lastly, I just want to explain the format I laid out the instructions: I’ve separated the whole process into 5 different sections with the last section all about the actual assembly of the rolls. So, as you go along the recipe, you should have everything ready and prepared for when you need to use it. I think it’ll help with streamlining the whole process and making it easier on you.

I’m so excited and proud of these rolls, if you make it don’t forget to DM me a picture on instagram or tag me in your stories @chlo_eat.

Makes: 8 rolls

prep/baking/cooling time: 2.5-3 hrs

Ingredients

Toasted desiccated coconut:

2/3 cup (55g) desiccated coconut

Method:

1. Preheat your oven to 180°C

2. On a parchment lined baking sheet spread your coconut in a single layer, and put into the oven for 4-6 minutes, or until fully golden. Remove and let cool completely before using.

For the tangzhong:

3 tbsp (25g) plain/all-purpose flour

1/3 cup (88g) dairy free milk (I use Rude Health Coconut Drink)

Method:

1. In a small pot whisk together the flour and milk until no clumps are left. Put it on medium heat, using a spatula vigorously stir until the mixture comes together as a thick paste and no lumps are present.

   Remove from the pan and let the paste cool, meanwhile prepare your dough ingredients

For the dough:

2 1/4 cups (327g) plain/all-purpose flour

1/3 cup (30g) toasted desiccated coconut

1 tsp salt (6g)

1/4 cup (60ml) dairy free milk (I use Rude Health Coconut Drink)

1/2 cup (116ml) water

1 tsp instant yeast (5g)

2 tbsp (18g) coconut sugar

2 tbsp coconut oil

Cooled tangzhong

Method:

1. In a mixing bowl, add your dry ingredients: flour, coconut, and salt. Toss together to thoroughly combine.

2. In a pot or in the microwave, mix the milk and water together and heat until it is lukewarm or around 35°C, not any hotter. Add the yeast, coconut sugar and oil to the liquids and mix until the yeast has dissolved. Let it sit for 5 minutes.

3. After 5 minutes, make a well in the middle of your dry ingredients and pour the yeasty liquid mixture. Stir to form a very rough dough, add your cooled tangzhong to the mix, and stir everything until a dough forms. Knead the dough for 5-7 minutes (in a stand mix) or double the time if working manually. The dough is a tacky and sticky dough, if using your hands, grease them and the counter with a little coconut oil.

4. When the dough is done kneading it should bounce back 3/4 of the way when poked. Very lightly coat a large bowl with some coconut oil, and place the dough ball into the bowl, cover. Let it proof for 45-1 hour, or until doubled in size.

   Meanwhile, make the filling and caramel sauce.

For the filling:

1/3 cup (30g) toasted desiccated coconut

4 tbsp (40g) coconut oil

1/3 cup (50g) coconut sugar

1/4 cup (50g) dark brown sugar

1/4 tsp sea salt

Method:

1. In a small bowl, add all the ingredients together and mix thoroughly. Set aside until you need to use it.

For the coconut caramel:

5 tbsp (40g) coconut sugar

1/2 + 1/3 cup (183g) full fat coconut milk

1/4 tsp Maldon or flaky sea salt

1 tsp coconut oil

1/2 tsp vanilla paste

Method:

1. Add the coconut sugar and coconut milk into a small pot on medium high heat. Mix the ingredients together until the sugar dissolves into the liquid. Let the mixture come to a boil and let it cook out for 10-15 minutes, stirring occasionally, until the liquid thickens. You know it’s ready when it coats the back of a spoon and it instantly sets when you place a drop onto a cold plate. Take it off the heat and stir in the rest of the ingredients. Pour the caramel into a jar or container, let it cool and place it in the fridge until the rolls are done baking.

Assembly Method:

After 1 hour of proofing and the rest of the components prepared, its time to assemble the rolls.

1. Lightly dust a clean work surface with flour and tip out the dough from the bowl. Roll it out into a rectangular shape with a thickness of 1-1.5cm. Spread the prepared filling mixture evenly onto the dough leaving a 3cm border at the top. Gently press in some of the filling into the dough.

2. Starting from the bottom, tightly roll up the dough until it forms a long log. Let the dough rest for a minute on its seam to seal it.

3. Using a serrated knife divide the dough into 8 portions and gently saw through the pieces. You will be left with 8 pieces of about 4-6cm.

4. Lightly grease the pan or mould you are using (brownie tin, roasting dish, oven safe pan, cake pan…) with coconut oil and place the rolls, swirl side up next to each other leaving 2-3cm between each. Let the rolls proof for 30 minutes covered, or until they have expanded. Don’t tightly cover, as the rolls will expand and you don’t want to squish them down.

5. Preheat your oven to fan 180°C. When the rolls have finished proofing, bake them for 20-25 minutes, until they start to turn slightly golden, these rolls stay quite pale. You don’t want to take it further as the dough will start to dry out and the centre of the rolls won’t be gooey. Remove from the oven and let cool for 5 minutes.

6. After 5 minutes the rolls will still be hot, but drizzle the prepared caramel sauce evenly on top of all of them. the sauce will ooze into every crevice and make the dessert even more gooey. Let them cool fully before tucking in.