Easy Pandan Cinnamon Rolls
Introduction To Pandan
Pandan is a staple ingredient in Lao cuisine, especially in desserts, known for its fragrant aroma and signature green hue. Often compared to vanilla, pandan offers a similar sweetness but with a subtle grassy, floral note. The fresh leaves are long, thin, and fibrous, requiring a strong blender or processor to extract their color and flavor. If you’re unable to grow or source fresh pandan leaves, check Southeast Asian grocery stores, where they are often available in the frozen section or occasionally fresh in the produce aisle. For an easier option, you can use pandan flavoring, which is linked in the recipe as a substitute.
Ingredients Needed for Homemade Cinnamon Rolls
bread flour: this type of flour has more protein so it creates more gluten for a nice bread
whole milk: use whole as it has more fat and makes the rolls extra fluffy
pandan leaves: gives the rolls a green color with the floral fragrance
instant yeast: fast acting so there is no wait needed
Butter: more fat the merrier
Egg: makes the dough fluffy
granulated sugar: adds sweetness to the dough
kosher salt: a little salt will bring out the sweetness
brown sugar: a change of the type of sugar will give the rolls its signature flavor
cinnamon powder: its not a cinnamon roll with this star ingredient
coconut shreds: use the dried kind and it will soak up the butter as it bakes
cream cheese: used for the frosting
condensed milk: adds an extra layer of sweetness to the frosting
powdered sugar: helps bind the frosting and makes it less runny
Step By Step Instructions For Making The Pandan Dough
These are one of the best cinnamon rolls I've had as the pandan flavors give it a unique and personal touch. With these detail instructions for this cinnamon roll recipe, it will come out fluffy and sweet. Baking can be tricky because it’s a precise science—accurate measurements and methods are essential. For this recipe, use a kitchen scale to minimize mistakes.
You can use all purpose flour to make this dough but I prefer using bread flour as it has more structure. The roux is key to making the rolls extra fluffy, as it adds structure to the dough. Be careful not to overcook it; cook just until it’s slightly sticky, then remove it from heat and transfer it to a small bowl to cool.
Instead of vanilla extract, this recipe will highlight pandan. You’ll also need to make pandan milk. A high-powered blender is essential to break down the tough fibers of pandan leaves. Once blended, strain the liquid using a fine strainer to separate the juice from the pulp. I like using instant yeast to add to the pandan milk but you can also use active dry yeast.
When making the rolled dough, a stand mixer (like a KitchenAid) makes kneading easier and faster and it should take about 6 minutes on medium speed. Whether kneading by hand or machine, ensure the dough is smooth and elastic by the end of the process—this helps the dough proof properly and builds strong gluten strands. Proofing can take a few hours, but to speed it up, you can create a warm environment. Preheat your oven to 175°F, turn it off, then place the covered large bowl of dough inside with the door slightly open. It should proof in about 1 hour until doubled in size.
Creating The Coconut Cinnamon Filling
The filling is what makes a cinnamon roll irresistible, and I’ve added a Lao twist to take it up a notch. Traditionally, cinnamon roll filling consists of softened butter spread over the dough, followed by a generous layer of cinnamon and brown sugar. In this recipe, I’ve added dried, shredded coconut to the mix. As the rolls bake, the butter rehydrates the coconut, creating a rich, moist filling packed with coconut flavor in every bite.
Making the Cream Cheese Icing
In a medium bowl, add the cream cheese, powdered sugar, and condensed milk. Mix it with a wooden spoon first to prevent splattering and then use a machine hand mixer to get the icing smooth. You can make the cream cheese frosting ahead of time and put it in the refrigerator when ready to use.
Assembling And Rolling The Cinnamon Rolls
Lightly dust your work surface with bread flour to prevent the dough from sticking. Flatten the proofed dough, then place it on the floured surface. Use a rolling pin to roll it into a 17”x12” rectangle. If needed, gently stretch the dough with your hands to achieve the correct size.
To make this step easier, ensure your butter is at room temperature for smoother spreading. Spread the cinnamon-sugar mixture evenly across the dough, covering it completely so no dough is visible. This ensures the extra sugar blends well with the dough as it rises and bakes, giving you perfectly flavored rolls.
After evenly spreading the butter and sugar mixture over the dough, carefully roll it lengthwise into a tight log. Start at one edge and roll evenly across the entire length to ensure the rolls are uniform. Once you reach the end, pinch the seam closed to seal the roll.
Place the log seam-side down on your work surface, and use a sharp knife to cut it into 8 equal slices. Note that the end pieces may be smaller and will likely require less baking time.
Baking And Glazing The Rolls
Grease an 8-inch cake pan or baking dish with unsalted butter or cooking spray, then arrange the rolls evenly in the pan, leaving about 1 inch of space between them for their second proof. Cover the pan with plastic wrap and let the rolls do a second rise for 2 hours at room temperature, or use the quick oven proofing method mentioned earlier.
Once the rolls have doubled in size, preheat the oven to 350°F. Place the pan on the middle rack and bake for 20 minutes. Check to ensure the tops are lightly golden. The total time can be different depending on the oven so if needed, bake for an additional 3-5 minutes to achieve a slightly toasted finish.
While the rolls are still hot, glaze them generously. Serve and enjoy with a cup of coffee!
Serving And Enjoying The Unique Flavor Of Pandan Cinnamon Rolls
Use a butter knife to separate each roll, then transfer to a plate for serving. The rolls should be soft, fluffy, and perfectly sweet—an ideal match for a cup of coffee. If you have leftovers, they’re just as delicious the next day. Simply warm them in the microwave for 30 seconds before enjoying!
Tips For Variations And StorageTips For Variations And Storage
By preparing, you can reduce your prep time if you make the dough the night before and let it proof.
Add this to your brunch recipes to surprise your friends as family as they won't expect this fragrant twist.
If you want to experiment with other flavored dough, feel free to use this dough recipe and have fun with your own twist.
More Lao Recipes
Pandan Coconut Cinnamon Rolls
Ingredients
Instructions
- 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.
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.