Coconut Macaroon Cinnamon Rolls

Coconut Macaroon Cinnamon Rolls

Ingredients:
1 1/4 cups warm (not hot) coconut milk

1 packet fast rising yeast
1/3 cup granulated sugar
2 tablespoons unsalted butter, softened or non-dairy butter spread
1 teaspoon vanilla extract
1/4 teaspoon salt
4 1/4 cups all purpose flour
2/3 cup brown sugar
1/4 cup unsalted butter, softened or non-dairy butter spread
2 tablespoons unsweetened dark cocoa powder
2 teaspoons ground cinnamon

Glaze
1 cup confectioners' sugar
2 tablespoons coconut milk
1/2 teaspoon vanilla extract
1/3 cup sweetened flaked coconut
1/4 cup toasted sliced almonds
3 tablespoons finely chopped dark chocolate

Instructions:
In a large mixing bowl, stir together coconut milk, yeast, granulated sugar, 2 tablespoons butter, vanilla, salt and flour until just combined.  Using a dough hook on a mixer, on medium speed, mix for 4-6 minutes, or until dough forms a ball and is smooth and elastic.  Cover dough with a towel or plastic wrap, and allow to rise in a warm area, until doubled in bulk - about 1 hour.

Roll out dough thinly on a floured work surface, into a 20x14 inch rectangle.  In a small bowl, stir together brown sugar, 1/4 cup butter, cocoa powder and cinnamon until well combined; spread mixture all over rolled out dough.  Roll up dough, jelly roll style, until you have a big log.  Slice into equal portions and place on a greased cookie sheet.  Cover with a towel and allow to rise for 30 minutes or until doubled in bulk.

Heat oven to 350 degrees F.  Bake cinnamon rolls for 20-25 minutes, or until light golden brown.  Cool on a wire rack for 15 minutes.

To make the glaze, sift confectioners' sugar into a medium sized bowl; whisk in coconut milk and vanilla until well combined.

Drizzle glaze on top of cinnamon rolls.  Sprinkle with coconut, almonds and chocolate.