Mango Sticky Rice Cinnamon Rolls

Ingredients

• 0.75 cup Warm milk (Warm, not hot, ideally about 105–110°F (40–43°C))
• 1 packet Active dry yeast
• 0.25 cup Granulated sugar (For the dough)
• 1 Egg (Large)
• 1 Egg yolk (Large)
• 0.25 cup Unsalted butter (Melted and slightly cooled)
• 3.5 cup All-purpose flour
• 0.75 tsp Salt (For the dough)
• 3 Ripe mango (Peeled and diced; edible flesh only)
• 2 cup Granulated sugar (For the mango syrup)
• 2 cup Water (For the mango syrup)
• 8 oz Cream cheese (Full-fat; the source mentions Tillamook)
• 3 cup Powdered sugar (For the frosting)
• 6 tbsp Coconut milk (Use canned or beverage-style coconut milk; add gradually to reach a pourable frosting consistency)
• 1 tbsp Vanilla extract (For the frosting)

Steps

1. 1

   Prepare the mango syrup first. Peel and dice the mangoes, trimming away the pits. Add the mango, 2 cups sugar, and 2 cups water to a saucepan.

2. 2

   Bring the mango mixture to a boil over medium-high heat, then reduce the heat and simmer until the fruit is very soft and the liquid has thickened into a syrup, about 20–30 minutes. Stir occasionally so the sugar does not scorch. Cool the syrup completely before using it in the dough.

3. 3

   Make the dough. Combine the warm milk, active dry yeast, and ¼ cup sugar in the bowl of a stand mixer or a large mixing bowl. Let stand for 5–10 minutes, until foamy, which indicates that the yeast is active.

4. 4

   Add the egg, egg yolk, and melted butter to the yeast mixture and whisk or mix until combined.

5. 5

   Add the flour and salt. Mix until a shaggy dough forms, then knead with a dough hook or by hand for about 8–10 minutes, until smooth, elastic, and slightly tacky but not wet.

6. 6

   Transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm, draft-free place until doubled in size, about 60–90 minutes.

7. 7

   Turn the risen dough onto a lightly floured work surface and roll it into a large rectangle, approximately 12 by 18 inches.

8. 8

   Spread a layer of the completely cooled mango syrup over the dough, leaving a small border around the edges so the filling is less likely to escape while rolling.

9. 9

   Starting from one long side, roll the dough into a tight log. Use a sharp knife or unflavored dental floss to cut the log into 12 even rolls.

10. 10

    Arrange the rolls cut-side up in a greased baking dish, leaving a little room between them. Cover and let them rise again for 30–45 minutes, until puffy.

11. 11

    While the rolls rise, preheat the oven to 350°F (175°C).

12. 12

    Bake the rolls for about 25–30 minutes, until puffed and lightly golden and the centers are cooked through. Avoid overbaking so the rolls remain soft.

13. 13

    Make the frosting while the rolls bake. Beat the softened cream cheese until smooth. Add the powdered sugar gradually and mix until creamy.

14. 14

    Add the coconut milk and vanilla extract to the cream cheese mixture. Beat until smooth and spreadable, adding the coconut milk gradually if needed to control the consistency.

15. 15

    Let the baked rolls cool for several minutes, then spread the coconut cream cheese frosting over the warm rolls. Serve warm.

Notes

The source provides the ingredient lists but not detailed preparation instructions, so the method, timings, and oven temperature are standard estimates for yeast-raised cinnamon rolls. The syrup quantity may yield extra; refrigerate leftovers in an airtight container for up to 1 week. Refrigerate frosted rolls and gently rewarm before serving.

Nutrition per serving

• dessert
• baked
• cinnamon rolls
• mango
• coconut
• vegetarian
• tropical
• from-scratch