Pina Colada rolls and more

Here's my basic cinnamon roll recipe and the variations are endless, below I mixed brown sugar and added toasted pecans into the mix.

For the pina colada roll I simply spread the dough with room temperature philly cream cheese and then sprinkled with toasted coconut and finely chopped candied pineapple pieces.

Once they're baked and cooled you glaze them with a simple mix of milk and powder sugar (mixed into a glaze) and sprinkle with more toasted shreddes sweetened coconut.

- 4 3/4 c flour or 5 cups

- 2 tsp instant yeast

- 6 1/2 tbsp sugar

- 2 eggs

- 3/4 c softened butter

- 1 tsp salt

- 1 1/2 c very warm milk.

And zest or orange or lemon (optional)

Cream butter, add eggs, add mixed dry ingredients working the butter into the flour by hand

- Add warm milk, knead together until very smooth for 10 mins.

-Allow to double in size oiled and covered in a bowl, then roll out and sprinkle with cinnamon sugar (you can spread with butter first if you want)

-Roll it up and cut thick slices then arrange in a parchment lined pan and allow to double in size again.

-Bake at 350 for 20-30 mins.