Breadfruit Infused Cinnamon Rolls w/ a Soursoup Glaze

Icing - remove seeds from soursoup & blend fruit with water until smooth. Whisk together with powdered sugar & vanilla. Set to the side.

Directions:

1. Preheat oven to 350°F. Make fresh coconut milk or use canned totally up to you. Set coconut milk to the side and slice breadfruit into small pieces removing the skin. Blend breadfruit & coconut milk until smooth. Add more water if mixture is too thick. *Save remaining mixture for my breadfruit waffle recipe or use in a smoothie.*
2. Add breadfruit mixture to a large bowl with melted butter and sugar. Whisk together then add in active dry yeast. Cover for 10 mins and let yeast rise. Shift in 1 1/2 c of breadfruit flour and 4 c of regular flour or 5 1/2 c of regular flour. Add salt and mix until dough forms. Form a ball being mindful not to over mix the dough. Cover for an hour or until dough rises and doubles in size.
3. Whisk together brown sugar, cinnamon & all spice - set aside. Roll out dough on a flat floured surface. Spread room temp butter on dough then sprinkle cinnamon mixture on top *add a lot for maximum flavor. Roll dough into a tight log then slice pieces. Place rolls in a buttered pie dish. Bake for 25-28 minutes or until golden at the top. Let cool then coat with icing.