Toasted Coconut Cinnamon Buns
3 cups (750 mL) all-purpose flour
2 tbsp (25 mL) granulated sugar
1 tbsp (15 mL) baking powder
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) baking soda
2/3 cup (150 mL) cold butter, cubed
1-1/4 cups (300 mL) coconut milk
3 tbsp (45 mL) butter, softened
1/2 cup (125 mL) chopped toasted pecans
1/3 cup (75 mL) packed brown sugar
2 tsp (10 mL) cinnamon
Icing sugar glaze (icing sugar, coconut milk, almond extract)
Toasted shredded coconut
1. Preheat oven to 400°F (200°C)and line 12-inch (30 cm) pizza pan with parchment paper or dust lightly with flour; set aside.
2. In large bowl, whisk together flour, sugar, baking powder, salt and baking soda. With pastry blender, cut in butter until mixture resembles coarse crumbs. In separate bowl, whisk buttermilk with egg; pour over dry ingredients and stir with fork to make soft dough.
3. With floured hands, press dough into ball. On lightly floured surface, knead gently 10 times. Roll out to 16- x 11-inch (40 x 28 cm) rectangle .
4. Cinnamon Filling: Spread butter over dough, leaving 1/2-inch (1 cm) border along 1 long edge. Sprinkle butter with pecans, sugar and cinnamon. Starting at side opposite border, roll up evenly into log; pinch seam to seal.Using serrated knife, cut into 1-inch (2.5 cm) thick slices; arrange on pizza pan. Bake in centre of 400°F (200°C) oven until golden, about 15 minutes. (Make-ahead: Let cool; set aside for up to 2 hours.) Cool. Glaze and sprinkle with coconut once cool.