Cinnamon Roll Pudding


Basic Bread Dough

50g butter, softened

200g + 50g jaggery grated

1 tbsp MA's Cinnamon Powder

200ml MA's Coconut Milk

200ml milk

3 eggs

1tsp vanilla


1. Roll dough until it is about 1cm thick.

2. Spread evenly with butter, 200g jaggery and cinnamon.

3. Roll into a Swiss roll shape and cut into 2-3cm slices.

4. Arrange in a greased pyrex dish. In a small bowl mix together, egg, coconut milk, milk, vanilla, &50g jaggery.

5. Pour over rolls in the dish and bake in a 180C preheated oven for 30 minutes or until cooked through.

6. Serve warm.