Easy Cinnamon Roll Recipe
Ingredients
For The Cinnamon Rolls
- 2 cups unsweetened almond milk or milk of choice
- 1/2 cup plus 1/4 cup melted coconut oil divided
- 1/2 cup coconut sugar
- 1 package active dry yeast
- 4 cups plus 1/2 cup whole wheat pastry flour divided
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 cup coconut sugar
- 2 tbsp ground cinnamon
For The Greek Yogurt Frosting:
- 2 1/2 cups full fat plain greek yogurt
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 tsp maple extract
Instructions
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Combine the milk, 1/2 cup coconut oil, and coconut sugar in a medium saucepan and heat over medium heat until heated through. Do not heat enough to boil, just until heated through.
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Set aside and allow to cool until it turns from hot to warm. You'll want the temperature to feel warm on your finger, but not to burn it. If the temperature is too hot, it will kill the yeast which would mean the yeast would never rise.
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Sprinkle the yeast over the warm milk mixture and let it sit for approximately 2-3 minutes, until the yeast starts to grow and smell yeasty.
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In a large mixing bowl, combine the milk-yeast mixture with 4 cups of the whole wheat pastry flour and stir until just combined. The mixture will be sticky.
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Cover the bowl with a clean kitchen towel, and let sit for 1 hour to rise. It will double in size.
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After 1 hour, remove the towel, and add the baking powder, baking soda, sea salt, and the remaining 1/2 cup flour. Using your hands, knead the dough and stir together to make dough go from semi-crumbly and powdery to smooth. This process of kneading the dry ingredients into the dough will take approximately 3-5 minutes.
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Start preheating the oven to 375 degrees, and lightly grease a 9x13-inch baking dish with coconut oil. Set aside.
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Now, it's time to assemble the rolls. Clear a very large, clean surface and sprinkle it generously with flour.
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Using a rolling pin, roll the dough into a large rectangle, trying your best to keep the corners as square (90 degrees) as possible. The dough should be relatively thin.
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Take the remaining 1/4 cup coconut oil and pour over the rectangular dough. Spread until dough is completely covered with the oil.
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Sprinkle the coconut sugar very generously over the entire surface of the dough. All the dough should be covered well.
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Sprinkle the ground cinnamon over the coconut sugar, making sure to cover all the dough. Don't be afraid to go for it with the cinnamon - it's gonna be delicious.
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Beginning at the end farthest from you, start to roll the dough towards you by using both your hands and working slowly, taking care to keep the roll as tight and as even as possible.
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Once it's completely rolled up, carefully lay the log down on its seam.
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Using a sharp knife or other tool (some people use dental floss - I use my handy dandy kitchen scraper, divide the log into 12 equal pieces. I start in the middle, then keep halving the two halves until there are 6 equal halves on each side, totaling 12 rolls.
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Carefully, place the sliced rolls down flat into the prepared baking dish in 4 rows of 3 rolls. You may need to slightly shape the rolls back into circles after slicing them.
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Cover the baking dish again with the kitchen towels and let rise for an additional 20-30 minutes.
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Remove the towel and bake for 15 to 18 minutes, until golden brown.
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While the rolls are in the oven, make the frosting.
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Combine the greek yogurt, syrup, and extracts in a large mixing bowl, and stir to combine.
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Remove the rolls from the oven and, while still hot, pour the frosting over the rolls and spread evenly.
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The rolls will keep, covered, unrefrigerated for 2-3 days or up to a week if refrigerated.