{"id":31150,"date":"2014-04-08T22:10:36","date_gmt":"2014-04-09T02:10:36","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=31150"},"modified":"2014-04-08T22:11:35","modified_gmt":"2014-04-09T02:11:35","slug":"mocha-cinnamon-rolls-with-coconut-glaze%e3%83%a2%e3%82%ab%e3%82%b7%e3%83%8a%e3%83%a2%e3%83%b3%e3%83%ad%e3%83%bc%e3%83%ab-with-%e3%82%b3%e3%82%b3%e3%83%8a%e3%83%83%e3%83%84%e3%82%a2%e3%82%a4%e3%82%b7","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=31150&lang=en","title":{"rendered":"Mocha Cinnamon Rolls with Coconut Glaze
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\"65\"<\/a><\/p>\n

Mocha Cinnamon Rolls<\/strong><\/p>\n

The inspiration actually came from the delicious maple cream made by my husband’s cousin. I thought it would be great to make mocha flavored rolls with the maple cream on top, using the cream as glaze. But then Terry and I started eating the cream as it is. Once we started we couldn’t stop ourselves. One (often two) spoonful(s) of maple cream soon became our nightly dessert after dinner. Before we got to the weekend and I had a chance to make my mocha rolls, the maple cream was gone.<\/p>\n

Although the cream was gone, I was already in the mood for the mocha rolls. So I decided to make some as I had originally planned. With a little change in the glaze. Instead of maple cream, my mocha cinnamon rolls ended up with coconut glaze that was made with the left over coconut cream sitting in the corner of my fridge. Since I had craving for the rolls for almost a week, I was so happy to finally taste these. <\/p>\n

\"73\"<\/a><\/p>\n

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\"74\"<\/a><\/p>\n

\"\"<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Mocha Cinnamon Rolls The inspiration actually came from the delicious maple cream made by my husband’s cousin. I thought it would be great to make mocha flavored rolls with the maple cream on top, using the cream as glaze. But then Terry and I started eating the cream as it is. Once we started we […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-31150","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31150","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=31150"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31150\/revisions"}],"predecessor-version":[{"id":31163,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31150\/revisions\/31163"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=31150"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=31150"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=31150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}