Cinnamon Rolls

Both beautiful to look at and delicious to eat, these cinnamon rolls are great for breakfast, dessert, or simply when you're craving something sweet!

These cinnamon rolls are flaky on the edges, super soft and fluffy in the inside, and the glaze adds just the right amount of sweetness! 

For an "Under the Sea" party, or simply to add some personality and cute factor to your cinnamon rolls, you can easily make them into "squidamon rolls".  Simply place the unbaked cinnamon roll on top of some raw dough tentacles, add two chocolate chips for eyes, let it rise for a few minutes and bake on a parchment-lined cookie sheet until golden brown (about 15 minutes). 

Recipe

Ingredients​

Dough

4 and 1/2 teaspoons active yeast
1 cup warm water
1/3 cup melted coconut oil
1 teaspoon salt
2 and 1/2 cups all purpose flour
1/4 cup and 1 teaspoon cane sugar

Filling

2 tablespoons melted coconut oil 
1 tablespoon cinnamon 
1/2 cup brown sugar

Icing

​1 and 1/2 cups powdered sugar 
2 to 3 tablespoons water 
1/4 teaspoon vanilla extract

Directions

1. In a large mixing bowl, stir the yeast and 1 teaspoon sugar into the warm water and let it sit for 15 to 20 minutes; the water should be frothy.  If not, restart with fresh yeast.
2. Stir in the 1/3 cup coconut oil, salt, 2 cups of the flour, the rest of the sugar und mix until thoroughly combined.
3. Mix in the rest of the flour a little bit at a time until the dough pulls away from the sides of the bowl and is soft and a bit sticky.
4. Turn out dough onto a floured surface and knead it until a smooth ball has formed. Place the dough back in the bowl, set in a warm spot and allow to rise for at least 20 minutes.
5. While the dough is rising, prepare the filling by mixing together the cinnamon and brown sugar in a small bowl.
6. Dust the counter with some more flour, and roll the dough out into a large rectangle about 12x16 inches.
7. Spread the 2 tablespoons of melted coconut oil over the rolled out dough, leaving a border of about 1 inch around the edges without any oil.
8. Sprinkle the cinnamon and sugar mixture over the coconut oil and use your hands to evenly coat the dough.
9. Starting at the long end closest to you, roll the dough, gently but tightly, up into a log with the end underneath it.
10. Use a sharp serrated knife to slice off the 2 ends of the log where there's no filling.  Slice the rolls about 1 and 1/2 inches thick and place them in a greased 9x9 inch baking dish. 
11. Cover with food wrap and set somewhere warm to rise for about 20 to 30 minutes (they should double in size).
12. While the cinnamon rolls are rising, preheat the oven to 350°F.  Once the rolls have finished rising, bake them for about 15 minutes.
13. Meanwhile, make the icing by mixing together the powdered sugar, water, and vanilla extract.  Add more sugar or water if needed. 
14. When the cinnamon rolls are finished baking, allow them cool for a few minutes before glazing.  Serve and enjoy!