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Tuesday, March 16, 2010

Pan de Coco "Cinnabons" (Cocobons)

I have been wanted to test this recipe.  I had to all worked out in my head but I didn't have a chance to try it until this weekend.  After I made the some pichi pichi, I had some left over coconut.  I took the coconut and mixed it with some brown sugar and let it set in the fridge for a couple of hours.  I was also doing another experiment by freezing the bread dough and see how it came out so I was able to achieve two test in one bake good :D 
* The measurements are up to you and how much you would like to make
1lb of Sweet bread dough of your choice *I used a brioche recipe
Unsalted Butter
Coconut/brown sugar mixture
* Nuts are optional but I couldn't put them because The Daughter is allergic :( 
It is all in the assembly!
  1. Roll out the dough until it is about an 1/2 inch thick
  2. Spread butter until it is covered
  3. Sprinkle the desired amount of coconut mix *You may want more than others
  4. Roll up the edges until it becomes a log
  5.  Slice the log about 2 inches thick and lay it in a buttered pan
  6. Let it rise for about 1 to 2 hours until it doubles in size.  I generally put a clothe over the rolls. 
  7. Once the rolls look about done proofing, preheat the oven at 350 degrees. 

Bake for about 20-25 minutes, 5 minutes before it is about done pour the coconut sauce over to have it cook.



Coconut Sauce 
1 Can of Coconut Milk
1/2 Cup of Brown Sugar *Add or less if you like
  1. Pour the coconut milk and sugar into a sauce pan and incorporate fully.
  2. Bring to a boil and reduce to a medium-low fire
  3. Occasionally stir until it thickens
  4. Remove from heat and let it cool
1 Cup of Grated Coconut
1 Cup of Brown sugar *again up to taste if you like it sweeter or not
Mix together both ingredients and let it sit in the fridge for a couple of hours or overnight.


  1. These look so great! I love the coconut in them!

  2. wow.... i love anything coconut flavored :P