Cinnamon Rolls Recipe
Ingredients
- 2 1/4 tsp dry rapid rise yeast
- 1 cup coconut milk, slightly warmed
- 3 tbsp coconut oil, melted and cooled
- 3 cups flour
- 1/4 cup brown sugar
- 2 tbsp coconut oil, melted and cooled
- 1 1/2 tsp cinnamon
- 1/4 cup sugar
- 1 cup icing sugar
- 1/4 cup coconut milk
Preparation
Sprinkle the yeast over the coconut milk
Stir and let proof
Whisk in the coconut oil
In a large bowl, whisk together the flour and sugar
Pour in the coconut yeast mixture, stir and then knead by hand until the dough comes together into a ball
Let rise in a warm spot, in a clean bowl, covered loosely with plastic wrap, until doubled, about 1 hour
On a lightly floured surface, tip out the dough and roll out to a large rectangle, about 14 x 20 inches
Brush the coconut oil on evenly, all the way to the edges
Whisk together the cinnamon and sugar in small bowl then spread evenly onto the dough
Roll into a tight roll, and depending on what side you want your cinnamon buns, cut into 6 or 12 equal pieces
Place the rolls into the pan, cover loosely with plastic and let rise for 1 hour, or until doubled
At this point, you can hold the buns in the fridge if needed – if you’d like to prepare them the night before and bake them off in the morning that definitely works
Preheat the oven to 350°f
Remove the plastic wrap and bake the buns for 25-30 minutes for small buns, 30-40 minutes for big buns, or until golden and cooked through
If baking from the fridge, remove the buns from the fridge as the oven is heating up
Bake for 30-35 minutes for smaller buns and 35-45 minutes for big buns
Optional: while the buns are baking, make the glaze
Stir together the coconut milk and sugar until smooth
When the buns are done, the tops should be golden brown and a skewer poked through should come out clean
Glaze immediately