Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.

For the enriched dough:

• In a medium bowl, whisk together 1 cup whole milk (warmed), ⅓ cup granulated sugar, and 2 ¼ teaspoons active dry yeast. Let sit for 5-10 minutes, or until yeast is activated and mixture is frothy.
• In a stand mixer fitted with hook attachment, add 2 large eggs, 4 ¼ cups all-purpose flour, 4 tablespoons cornstarch, 1 ¼ teaspoons fine sea salt, and yeast mixture. Mix on medium low speed until dough forms.
• While mixing on medium low speed, add ½ cup unsalted butter a tablespoon at a time, every 30 seconds. Continue mixing for 8-10 minutes, or until dough passes the windowpane test.

  To do the windowpane test, take a small piece of dough and gently stretch it. If it is kneaded enough, it should be translucent enough to see light passing through.
• Transfer dough to a large bowl, lightly cover with plastic wrap, and let rise in warm place until doubled in size, about 1.5-2 hours (or overnight in the fridge!).

For assembly:

• In a medium bowl, mix together 6 tablespoons unsalted butter (melted but room temp; if it's hot, the malted milk powder will clump), ½ cup brown sugar, 1 cup fine breadcrumbs, 2 tablespoons malted milk powder, and 1 tablespoon cinnamon (optional). You are looking for an easily spreadable, thick, paste consistency.
• If it's too dry, mix in 1-4 tablespoons whole milk until you get the desired texture. The amount of milk will vary depending on the brand of breadcrumbs you are using.
• On a lightly floured surface, roll out dough into a 18"x-12" rectangle. Evenly spread sweet filling. Cut twelve 1 ½-inch strips.
• Gently roll each strip into a tight roll, placing each one in a 9"x13" baking pan. Lightly cover with plastic wrap and let rise in a warm place until doubled in size, about 1-1.5 hours. In the last 5-10 minutes, preheat oven to 350°F/177°C.

Bake Spanish bread rolls:

• Pour ⅓ cup heavy cream all over rolls. Liberally sprinkle ½ cup fine breadcrumbs on top.
• Bake for 25-35 minutes, or until rolls are no longer doughy in the middle.

  In the last few minutes of baking, mix the frosting ingredients: in a medium bowl, stir ¾ cup powdered sugar and 1-3 tablespoons coconut milk. If it's too thick, add more milk. If it's too thin, add more powdered sugar.
• Let rolls cool for about 5 minutes, then spread on drizzle on coconut milk frosting. Optionally top with ½ cup dried shredded coconut . Enjoy!
The rolls are best enjoyed when warm because the bread gets nice and soft again! I like to reheat them (with the frosting) for 20-30 seconds in the microwave.