Pandan Coconut Cinnamon Rolls

Make the Roux: In a small saucepan, combine the bread flour, water, and whole milk. Mix well, then heat over medium for about 2 minutes, stirring constantly, until it slightly thickens. Set aside to cool.

Make the Pandan Milk: Cut the pandan leaves into 1-inch pieces and blend them in a small food processor with the milk until finely minced. Strain the mixture into a bowl. Add a drop of pandan coloring for extra vibrancy, then mix in the instant yeast. Set aside.

Make the Dough: In a large mixing bowl, combine the cooled roux, melted butter, and egg, mixing well. Pour in the pandan milk and whisk until smooth. In the bowl of a stand mixer, whisk together the bread flour, granulated sugar, and salt. Add the pandan mixture and stir with a wooden spoon until it forms a rough dough. Attach the bowl to the stand mixer and knead on medium speed for about 6 minutes, or until the dough becomes smooth and elastic.

Proof the Dough: Lightly grease a large bowl with butter or nonstick spray. Place the dough in the bowl, cover with plastic wrap, and let it proof until it doubles in size. This takes about 2-3 hours in a warm environment. To speed up proofing, preheat the oven to 175°F, turn it off, and place the covered bowl inside with the door slightly open for about 1 hour. If preparing the dough the night before, let it proof in the fridge overnight, then bring it to room temperature for 1 hour before proceeding.

Prepare the Filling: In a medium bowl, mix the brown sugar and cinnamon, breaking up any clumps with your hands. The butter and coconut shreds are used at a separate time. Ensure the butter is at room temperature for easy spreading.

Form the Rolls: Lightly dust your work surface with bread flour. Flatten the dough into a 17”x12” rectangle using a rolling pin. Spread the softened butter from the filling evenly across the dough, then sprinkle with shredded coconut and the cinnamon-sugar mixture. Roll the dough tightly lengthwise and pinch the edges to seal. Cut the roll into 8 equal pieces. Any uneven end pieces can be baked separately and will cook faster.

Bake the Rolls: Arrange the rolls in a buttered pan, leaving about 1 inch between each for expansion. Cover with plastic wrap and let them rise until doubled in size, about 1-2 hours. Use the oven proofing method to speed up the process, if needed. Bake at 350°F for 20-25 minutes, checking at 20 minutes and baking longer if needed until the tops are golden brown.

Make the Cream Cheese Frosting: In a medium bowl, combine the cream cheese, condensed milk, and powdered sugar. Mix gently with a spoon to avoid splattering, then beat with a mixer until smooth and fluffy. Spread the frosting over the warm rolls so it melts and drizzles down. Let cool slightly before serving.