RECIPE

Cinnamon  Ingredients 

Rolls 
For the yeast 
● ½ cup warm water, 110° 
● 1 (¼-ounce) package active dry 
yeast 
● 1 teaspoon cane sugar 

Dough 
● ⅓ cup melted coconut oil, plus more 
for brushing 
● ½ cup almond milk, at room temp 
● ⅓ cup cane sugar 
● 1 teaspoon sea salt 
● 2¾ cups all-purpose flour, plus more 
for kneading 

Filling 
● ½ cup brown sugar 
● 1½ tablespoons cinnamon 

Glaze 
● 1½ cups powdered sugar, sifted 
● 3 to 4 tablespoons almond milk 
  ● ½ teaspoon vanilla extract 

●  
Ready in ​30 minutes 
Serves ​12 persons 
 
Preparation 
    1. Grease an 8x11 or 9x13-inch 
baking dish. 
2. In a small bowl, stir together the 
water, yeast, and sugar. Set aside 
for 5 minutes, or until the yeast is 
foamy. 
3. Make the dough: In a medium bowl, 
combine the coconut oil, almond 
 milk, sugar, and salt. Stir in the yeast 
mixture. Place the flour in a large 
bowl, then add the yeast mixture 
and stir until combined. The 
mixture will be sticky. Use your 
hands to roughly knead the mixture, 
then turn it out onto a floured 
surface. Knead 3 to 4 minutes until 
smooth, sprinkle with more flour if 
needed, and form into a ball. 
4. Brush a large bowl with coconut oil 
and place the dough inside. Cover 
with plastic wrap and set aside in a 
warm place to rise until doubled in 
size, about 60 minutes. 
5. Make the filling: In a small bowl, mix 
the brown sugar and cinnamon. 
6. Punch down dough and roll out on a 
floured surface into a 20x14-inch 
rectangle. Brush with 2 tablespoons 
melted coconut oil and sprinkle 
with the cinnamon sugar to within ½ 
inch of the edges. 
7. Starting at one of the short 14-inch 
ends, roll tightly into a log, then 
slice into 12 rolls. Place the rolls 
into the baking dish cut-side up, 
cover, and let rise for 1 hour. 
8. Preheat the oven to 350°F. 
9. Make the glaze: In a medium bowl, 
whisk together the powdered sugar, 
3 tablespoons almond milk, and 
vanilla until smooth. If it’s too thick, 
add more almond milk. 
10. Bake the rolls 25 to 30 minutes or 
until lightly golden on top. Remove 
and allow to cool for 10 minutes, 
then drizzle the glaze on top and 
serve.