Like cinnanon rolls, but tropical. Mango jam runs through these soft rolls, which are topped off with summery mango-coconut cream.
If you've ever made cinnamon rolls, pouring cream all over the dough before proofing may seem odd. We borrowed this step from pani popo, or Samoan coconut buns. Here, the mango rolls absorb the mango-coconut cream while proofing, which makes them soft—almost bread pudding-like—out of the oven. Then the baked rolls are sauced with even more cream, for good measure. Each bite tastes like a tropical summer.
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