Piña Colada Rolls

To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes.
1 1/4 cups (300 ml) whole milk, 2 1/4 tsp active dry yeast, 1 tsp (4 g) granulated white sugar (to bloom the yeast)
Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, salt and sugar together.
4 3/4 cups (593 g) all-purpose flour, spooned and leveled, 1 1/2 tsp salt, 2 tbsp (25 g) granulated white sugar
To the dry ingredients add the whisked eggs, vanilla, and softened butter and mix.
2 eggs, whisked, 1/2 cup (112 g) unsalted butter, very softened, 1/2 tbsp vanilla
Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.
Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.

While the dough rises, make the filling. Add the chopped pineapple and brown sugar to a small saucepan. Bring to a simmer over medium-low heat. Let it simmer for 10-12 minutes, stirring occasionally. The juice should be very thick and the pineapple should be partially transparent, almost candied. (See photos in the blog post above.)
2 cups (400 g) fresh pineapple, chopped in small pieces, 1 cup (220 g) brown sugar
Remove the pineapple from the heat and let cool completely.
Add the softened butter and white sugar to a large bowl. Mix with an electric mixer on medium-high speed until smooth.
1/2 cup (112 g) unsalted butter, very softened, 1/4 cup (50 g) granulated white sugar
Add in the sweetened condensed milk, coconut extract and coconut flakes and mix on low to combine.
1/2 cup (120 ml) sweetened condensed milk, 1 cup (100 g) shredded, sweetened coconut flakes, 1 tsp coconut extract
Once the pineapple is cooled, add it to the coconut mixture and mix on low speed until combined.

Grease a 9x13" casserole dish and set aside.
Once the dough has had a chance to rise, remove it from the bowl, punch the dough to release the air, and roll it out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle/oval. It should be about ¼ inch thick.
Next, spoon the prepared filling over the dough and spread it evenly with an offset spatula.
Roll up the dough tightly into a long log shape starting from the end closest to you. Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 ½ inches wide using unflavored floss or a very sharp knife.
(They will be messy because of all the filling.)
Place the rolls in a greased 9x13" casserole dish and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.
1/4 cup (60 ml) heavy cream (for pouring in between the rolls)
Preheat the oven to 350 degrees about 15 minutes before the rolls are done proofing.
Once the rolls have proofed, bake for 22-25 minutes, or until a light golden color.

While they bake, make the cream cheese frosting by adding the softened butter to a medium bowl and mixing it on high speed with an electric mixer until pale and fluffy.
1/4 cup (56 g) unsalted butter, softened
Add in the cream cheese and mix until combined on medium speed.
4 oz (113 g) cream cheese, cold
Sift the powdered sugar into the mixture a little at a time and mix on low speed until all is combined.
3/4 cup (97 g) powdered sugar
Then add in the sweetened condensed milk, pineapple juice and coconut extract and combine on low then high speed until the frosting is fluffy.
1/4 cup (60 ml) sweetened condensed milk , 1 tbsp (15 ml) pineapple juice, 1/2 tsp coconut extract
Let the rolls cool for 10 minutes, then cover the warm rolls with the cream cheese icing. Then serve!