Caramelized Pineapple Coconut Sticky Buns Recipe (with Video)

Prepare and proof the Sweet Poolish
1. Combine ingredients in a small bowl and mix thoroughly
2. Cover loosely with plastic wrap and proof at 82 F for 4 hours
Prepare and cool the Tangzhong
1. Combine ingredients in a small saucepan and cook over medium-low heat, stirring constantly, until the mixture reaches 149 F and it has thickened, about 5 mins
2. Remove the mixture from the heat; pour into a small bowl, cover tightly with plastic wrap, and allow it to cool to room temperature
3. Note: I use both a whisk, to prevent lumps, and a small rubber spatula, to ensure nothing sticks to the saucepan, when cooking this mixture
Make and chill the Main Dough
1. Knead all ingredients except salt and vegan butter on low speed for 3 mins
2. Add the salt, and knead on medium-low speed for 5 mins
3. With the mixer on, add the coconut oil, one piece at a time, over the course of 2 mins
4. Increase the speed to medium (the mixer might complain - that is ok) and continue kneading for about 12-15 more mins. The dough will first be greasy, then sticky, then eventually it will unstick from the bowl - this is the point at which you stop
5. Perform the "windowpane test" by stretching a small bit of dough between your fingers; if it stretches thin enough to be translucent (hence "windowpane") without breaking, the dough is ready to proof. If not, continue kneading on medium speed in 1-min increments until it passes this test
6. Place the dough in a lightly oiled bowl and gather it together into a ball, tossing to coat with oil
7. Cover the bowl with plastic and chill the dough for 6 hours, until cool and firm to the touch
Make the Pineapple Coconut Caramel Sauce and allow it to cool
1. Lightly grease a 9 x 9-inch square baking pan with cooking spray; line the bottom of the pan with parchment paper and grease the parchment paper
2. In a medium, heavy-bottomed saucepan, combine all the ingredients except the vanilla and the fresh pineapple
3. Bring the mixture to a boil over medium heat, whisking to ensure the sugar fully dissolves and the mixture homogenizes; as soon as this happens take the mixture off the heat
4. Stir in the vanilla off the heat, then pour the caramel into the bottom of the prepared pan
5. Sprinkle the chopped pineapple over the caramel and cool to room temperature
6. Note: Filling can be made up to 2 days ahead, poured into the prepared pan, and kept in the fridge, covered, until ready to use
Make the Vanilla Coconut Filling and assemble the buns
1. For the Vanilla Coconut Filling, combine all the ingredients except the toasted coconut in a medium bowl and stir until no lumps remain; set aside
2. Turn the dough, smooth side down, on a lightly floured countertop
3. Roll out the dough into a roughly 15 x 15-inch square
4. Spread the Vanilla Coconut Filling evenly over the dough, leaving about a 1/2-inch border, then sprinkle with toasted coconut
5. Roll the dough towards you, pulling the dough back as you roll to ensure a tight spiral; when you are almost done rolling, crush the edge of the dough closest to you against the counter, then finish rolling up your log, allowing the crushed portion of dough to adhere to the log; this will prevent your log from unraveling
6. Trim off the ends, then cut the log into 9 1.5-inch pieces; place the buns in the prepared pan in 3 rows of 3
7. Cover the pan loosely with plastic wrap and proof at 82 F for 2 hours, at which point the buns should be touching (if not, continue proofing until they are)
8. Place the buns in the coldest part of your fridge, overnight, for at least 8 hours and up to 16 hours
Finish proofing and bake the buns
1. The next morning, remove the buns from the fridge and allow them to proof for an additional 2 hours at 82 F, until they have come to room temperature and have puffed up some more
2. Preheat the oven to 350 F and place a rack in the middle of the oven
3. Bake the buns until the tops are deep golden brown and the center bun registers 185 F, about 60 mins; cover the top with foil if the buns brown too quickly
4. Allow the buns to cool in the pan for at least 30 mins
5. Run a knife along the edges of the pan to detach any buns that have stuck to the sides of the pan
6. Place a large plate or cutting board on top of the pan, then carefully but deliberately flip the plate and pan over
7. Lift off the pan to reveal the bottoms of the buns; serve warm or at room temperature
8. Note: Buns keep for up to 3 days in an airtight container in the fridge; for the best eating experience, if consuming more than 12 hours after baking, reheat the buns in a 300 F oven for about 10 mins, until just warmed through