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Overnight Rum Glazed Coquito Cinnamon Rolls

Coquito is the puerto rican version of eggnog and these rum glazed coquito cinnamon rolls mimic those same delicious flavors. They fluffy, delicious and moist.
Course Breakfast, Dessert
Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Overnight Rise 12 hours
Servings 6

Equipment

  • Stand mixer fitted with a dough hook
  • 9x13 baking dish or sheet pan
  • Spatula or whisk

Ingredients

Dough

  • cup flour spooned and leveled
  • tsp instant yeast
  • 1 tsp salt
  • 3 tbs sugar
  • 2 eggs + 1 yolk
  • 1 cup lukewarm coconut milk unsweetened from a can
  • ¼ cup softened butter unsalted

Filling

  • 5 tbs softened butter
  • ½ cup brown sugar dark or light
  • 2 tsp cinnamon
  • ¼ tsp nutmeg

Glaze

  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1 tbs melted butter
  • 2-4 tbs rum

Instructions

Dough

  • In a stand mixer fitted with a dough hook, add your warm milk and yeast. Allow it to foam for about 3-5. minutes to ensure the yeast is active. Next add in the butter, sugar and eggs. Mix on medium until well combined Gradually add in the flour and salt. And the butter 1 tbs at a time and mix for 3-5 minutes. The dough should pull away from the sides when it's ready. If the dough is too sticky add 1 tbs at a time until it soft but doesn't stick to your finger.
  • Transfer the dough to a lightly greased bowl and cover. Let it rise for 30-45 minutes. Meanwhile, make the filling. Whisk the melted butter, brown sugar, cinnamon and nutmeg until a thick paste forms. Set aside.
  • Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll the dough out into a 14x20 rectangle. It doesn't have to be perfect or exact. Using an offset spatula, spread your cinnamon butter paste all over the dough. Tightly roll it up lengthwise and pinch the edges to seal. Using a sharp knife or string, cut the log into 12 rolls. Place them in a lightly greased baking dish and cover them with plastic wrap. Transfer them to the fridge right away and allow them to rest over night. *See notes if baking the same day.
  • In the morning, preheat your oven to 350° and remove the rolls from the fridge. Allow them to come to room temperature. About 45 minutes. At this point, make the glaze. Mix all the ingredients into a small bowl. Add in the rum 1 tbs at a time until a thick but pourable glaze forms. set aside
  • Bake the rolls for 25-30 minutes until lightly golden brown. Spread the glaze on the warm rolls and enjoy!

Notes

  • If you are making the rolls the same day, just allow them to rise at room temp for another 30-45 minutes. The proceed with baking them.
  • For the glaze, white or dark rum works.
  • If you don't have a stand mixer, you can totally use your hands and a regular kitchen whisk for the first step.
  • When making the dough, if it feels to sticky add 1 tbs at a time until it plus away from the bowl.