Sam Choy's Kitchen recipe: Taro Cinnamon Rolls

Sam Choy's Kitchen recipe: Taro Cinnamon Roll


1 package Taro Bread Mix
1¼ cup Water
1 tablespoon Sugar

Taro Filling

1 and a quarter cup Poi
Two and ½ teaspoons of Evaporated Milk
½ cup Sugar
½ teaspoon of vanilla
¼ cup of butter

Cinnamon Sugar Mixer

1 teaspoon Cinnamon
5 teaspoons Sugar

Sugar Glaze

¾ cup of powder sugar
1 - 2 teaspoons of Milk

Taro Filling Instructions:

Combine ingredients and mix well. Pour into 4"x9" loaf pan and bake for 1 hour at 350 degrees. Let cool to room temperature.

Taro Dough Instructions:

Combine Taro Bread Mix, yeast, sugar and water in bread machine. Set bread machine to dough setting and start.

When done set dough on a floured surface and sprinkle with flour. Divide dough into three equal parts. Roll each piece into a rectangle about four inches by eight. Brush dough with a tablespoon of butter. Spread 2½ tablespoons of taro filling over the dough leaving a ½ inch margin along the edges. Then evenly sprinkle a tablespoon of the cinnamon sugar mixer over the taro filling. Roll dough up tightly on long side and pinch edges to seal. Use a knife and cut roll in half and place the two pieces cut side up in a buttered 4"x9" loaf pan. Cover the loaf pan with a cloth and let it sit in a warm place until cinnamon rolls rise half way up the pan. Then bake for 25-30 minutes at 350 degrees.

Let cinnamon rolls cool then cover it with a sugar glaze.

**Note for nicer Taro Cinnamon tolls use 3 inch baking rings.