Cinnamon Rolls

These came about after I needed to use up some left over raspberry icing (from cup cakes). The raspberry and cinnamon went well together, but I’ve since also made the rolls with a more conventional vanilla icing.

Coconut oil has been a bit of a revelation to me. It doesn’t have the overpowering taste of vegan margarines and I now use it instead of margarine in most recipes. But, be warned, it does run everywhere when hot – make sure there is something under the baking tray in the oven to trap the spillage or else use a pie dish (this will take longer to cook).

7g dry yeast
3 ½ cups plain flour
¼ cup sugar
½ tsp cinnamon
1 cup warm milk
2 Tbl coconut oil

1 cup brown sugar
¼ cup coconut oil
2 Tbl maple syrup
2 tsp cinnamon

1 cup icing sugar
1 Tbl coconut oil
Water
Vanilla

Mix flour, sugar, cinnamon and yeast in a bowl.
Mix milk and coconut oil.
Add milk mix to dry ingredients.
Mix to form a soft dough.
Knead for approx 10 mins until elastic.
Place dough in a large bowl and cover with a tea towel or plastic wrap.
Leave in a warm place to rise until doubled in volume.
Knock down the dough and knead another minute.

Mix brown sugar, coconut oil, maple syrup and cinnamon. Set aside.

Roll the dough into a flat rectangle approx 2 cm thick.

Spread the sugar mixture over the top.
Roll the dough up, starting at the longer edge.
Cut into approx 4cm sections.

Place rolls close together (flat sides down) on a greased baking tray (or in a pie dish) so the rolls don’t unravel during cooking.
Loosely cover and let rise again.

Bake at 200C for approx 15 mins until slightly brown and cooked through.

Make thin icing using icing sugar, coconut oil and water. Add vanilla (or preferred flavouring).

Pour icing over cinnamon rolls while still warm.