Cinnamon Rolls



-4 1/2 tsp. (2 packets) of rapid rise yeast

-1 cup of warm water (110 to 115 degrees)

-1/3 cup of coconut cooking oil

-1 tsp. of fine sea salt

-2 3/4 cups of unbleached all-purpose flour

-1/4 cup + 1 tsp. of granulated sugar

-2 tbsp. of coconut cooking oil

-1 tbsp. of cinnamon

-1/2 cup of light brown sugar

-3 cups of powdered sugar

-6 tbsp. of dairy free milk


-In a bowl warm up your water until it’s 110 to 115 degrees. Add 1 tsp. of sugar and both packets of yeast to your water. Stir it and let it sit for 5-10 minutes to activate.

-Add your coconut cooking oil, salt, 2 cups of flour, and remaining sugar. Stir until everything is combined. Add additional flour until your dough pulls away from the sides of your bowl, but is still soft and slightly sticky.

-Put your dough on a floured surface and knead a few times until you form a smooth ball. Dust your bowl with flour and put the dough back in the bowl and set aside.

-Combine the cinnamon and brown sugar in a small bowl and mix them together. Dust your counter or baking mat with more flour. Roll your dough out into a rectangle. Spread the coconut cooking oil over your dough. Sprinkle your cinnamon mixture over the oil. Use your hands or a rolling pin to press the sugar into the dough.

-Roll the dough tightly into a log. Make sure the seam is underneath before you cut the roll into 1 1/2 in. pieces. You can put them on a silicone baking mat or you can put them in a greased 9 x 13 in. pan.

-Preheat oven to 350 degrees and cook cinnamon rolls for 10-12 minutes. When there’s a few minutes left of cooking time make your icing by combining your powdered sugar and milk together.

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