It’s kind of funny how some things just sort of fall together by coincidence.
I have had cinnamon rolls on the back burner in my brain for a while, but what with family matters and vacation plans, cooking and baking got tabled a bit, cause I was cleaning out the fridge and freezer (Oh joy of annual deep-freeze ice scraping!). While I was down south, I happened to stay in a hotel that was literally right next door to Trader Joes, and while I was there, I happened to get hooked on TJ’s coconut chips.
Well, I got home from vacation and still haven’t gone grocery shopping (I’m pleading jet lag). I was thinking about what to do up next for a recipe. As I was rummaging in my pantry for inspiration, I found my coconut oil and seized on it, thinking about the coconut chips that I fell in love with.
On my table, in the pile of to-dos, there was a scribbled recipe for plain ol’ cinnamon rolls. In my poor, empty fridge, next to the expired milk, was non-expired cream I had for guests for coffee, and a forgotten box of organic salted butter sticks that have gone ignored for a while, cause, hey, dairy allergies. As I was making the sugar mix, I opted for my palm sugar instead of brown. And when I opened up the cinnamon, suddenly I didn’t want that spice anywhere near my sweet, rich, coconutty goodness. So I reached for the vanilla instead, and these lovely buns were born.
As I was in the middle of my mad kitchen scientist routine while making the icing, I was jokingly referring this little experiment as Death by Coconut. When I had the first bite of surprisingly sweet, buttery, flaky, and shockingly not overwhelmingly coconut-flavoured bun, I realized I had it all wrong.
My four year old son is cheesed off at me for using butter and cream, and now I have to convert the recipe to dairy free for him. Fortunately for my waistline, I had no trouble whatsoever giving these babies away.
Recipe at http://www.foodretro.com/?p=9031