- ROLL INGREDIENTS:
- 1/2 cup water
- 1/4 cup canned full fat coconut milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup plus 1 teaspoon coconut sugar
- 2 3/4 cup all purpose flour (you could probably sub einkorn, spelt or whole wheat pastry flour. Not sure about gluten-free!)
- 1 teaspoon sea salt
- 2 tablespoons refined coconut oil, melted and cooled to lukewarm
- 1 large egg (room temperature)
- FILLING INGREDIENTS:
- 1/4 cup refined coconut oil, melted & cooled to room temperature
- 2/3 cup coconut sugar
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
- GLAZE INGREDIENTS:
- 3/4 cup granulated monkfruit sweetener (note, the monkfruit doesn’t dissolve like white sugar so the glaze will have a bit of crunch, which I don’t mind! But you can use white sugar if you prefer a more traditional consistency.)
- 2 tablespoons arrowroot or cornstarch
- 3-6 tablespoons canned full-fat coconut milk, room temperature
- Special Equipment: Kitchen Thermometer
- In a glass bowl or glass liquid measuring cup, combine water and coconut milk. Heat in the microwave 20 seconds, then use thermometer to make sure it’s between 105-115 degrees Fahrenheit. If not, adjust by cooling or heating as necessary until it reaches that range.
Once at the right temperature, stir in 1 teaspoon coconut sugar and yeast. Whisk gently once, then allow to sit 5-10 minutes, or until yeast is active and bubbling on the surface. If it’s not, your temp was off or your yeast is dead.
- While waiting for activation, combine flour and salt in a medium mixing bowl and whisk to incorporate.
Once yeast is active, stir in 2 tablespoons coconut oil, egg and remaining ¼ cup coconut sugar. Whisk to combine, then pour this mixture into a large mixing bowl.
- Slowly add flour mixture to wet mixture. At first I can whisk it, then I switch to a wooden spoon or firm spatula. It should form a shaggy dough when it’s ready. If you can’t get it out of the bowl without it really sticking to your fingers, sprinkle on a little more flour until you can form it into a rough ball and remove from the bowl.
- Place on your counter, sprinkle on a tiny bit more flour, then roll up your sleeves and use some serious elbow grease to knead the dough for 8-10 minutes. Pick a few songs to listen to to help time go by! The kneading gesture is pushing the dough with the palms of your hands, then folding the dough and pushing again. On repeat!
- Once dough is kneaded, spray/grease the large mixing bowl lightly, then add dough and cover with plastic wrap. I personally like to heat my oven to 375 degrees F and keep the bowl somewhat close to the oven to help it rise.
- Allow dough to double in size approximately 1 hour. During this time, make filling by stirring all ingredients together in a bowl.
When dough has risen, sprinkle your counter with a little flour and place dough on top, pushing it down to release air.
- Use a greased rolling pin to roll dough into an approximate rectangle shape of 20” x 9”. Evenly spread filling on top in an even layer, then carefully roll into a log shape, pinching dough together at the end. It’s ok if some of the filling spills out!
Gently push together from either end to make log a little shorter and tighter, then use a sharp knife to slice into 10 even pieces.
- Grease a 13x9 baking dish and place roll slices in dish, with a little space in between. Cover with plastic wrap and allow to rise another hour.
- Make sure oven is on 375 degrees F and oven rack is in the middle. Bake rolls for 15-20 minutes, until slightly golden brown and firm around the edges but still soft in the middle.
- While baking, make glaze by whisking ingredients together, starting with 2 tablespoons milk, then adding until it reaches glaze consistency.
Pour over cinnamon rolls as soon as they come out of the oven and enjoy! I keep leftovers tightly sealed at room temperature for two days, then in the fridge up to 4 days, reheating in the microwave. They don't last that long usually!