*Warning* You will be comatose after gorging yourself on these bits of cinnamon, brown sugar awesomeness. Prepare yourself. These cinnamon rolls made with Pai’ai are absolutely delicious, especially with the coconut milk glaze. Recipe courtesy of Daniel Anthony & www.Manaai.com – Please visit to order Pai’ai.
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Pai’ai Cinnamon Rolls w/Coconut Milk Glaze
- 1 pound paiai
- 2 sticks of butter (room temperature)
- Cake flour
- Brown sugar
- Powdered sugar
- Coconut milk
- Here in the Mana Ai kitchen, we do everything by feel and rarely concern ourselves with measuring. We aren’t chefs. We are a family with hungry babies to feed.
- Preheat the oven to 450º. Add flour to paiai and knead until the paiai transforms into dough. You’ll notice that while kneading the paiai, it’ll become less glutinous and easier to work with. Be sure to always keep your fingers and work surface floured to prevent sticking.
- Once the paiai has transformed into a dough, lightly flour your work surface and roll into a rectangle until the dough is about 1/8" to 1/4" thick – the thinner the better but be sure not to make it so thin it tears. Liberally spread the room temperature butter onto the rolled paiai dough until you can’t see the dough. Spread the brown sugar until you can’t see the butter. Sprinkle cinnamon over the dough, which should now be covered in butter and brown sugar.
- Grabbing one of the long sides of the rectangular dough, tightly roll until reaching the opposite side. Next, cut into 1 1/2" slices and place into a greased baking pan. Slip the pan into the oven for 20 to 25 minutes or until lightly browned in cinnamon goodness.
- An optional glaze includes mixing coconut milk (not juice) with powdered sugar until the mixture begins to turn into a cream. Spread this over freshly baked cinnamon rolls and you’re ready to roll – cinnamon roll, that is.