Here's my slightly healthified take on classic cinnamon rolls. Don't be intimidated by using yeast. It's super easy and a lovely way to pass time on the weekend!
Servings 10
Equipment
Kitchen Thermometer
Ingredients
ROLL INGREDIENTS:
1/2cupwater
1/4cupcanned full fat coconut milk
2 1/4teaspoonsactive dry yeast
1/4cup plus 1 teaspoincoconut sugar
2 3/4cupall-purpose flouryou could probably sub einkorn, spelt or whole wheat pastry flour. Not sure about gluten-free!
1teaspoonsea salt
2tablespoonsrefined coconut oilmelted and cooled to lukewarm
1large eggroom temperature
FILLING INGREDIENTS:
1/4cuprefined coconut oilmelted & cooled to room temperature
2/3cupcoconut sugar
1tablespooncinnamon
1teaspoonvanilla extract
GLAZE INGREDIENTS:
3/4cupgranulated monkfruit sweetener
2tablespoonsarrowroot or cornstarch
3-6tablespoonscanned full-fat coconut milkroom temperature
Instructions
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!
Notes
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.