◗Ingredients:
○Dough
2 cups flour
¼ cup coconut oil
½ cup oat milk (plant based)
1/3 cup xylitol (or sweetener of choice such as coconut sugar)
1 tbsp of yeast
Pinch of salt
○Filling
2 tbsp cinnamon
¼ cup xylitol (or sweetener of choice such as coconut sugar)
2 tbsp coconut oil
2 tbsp almond butter
1 tbsp water
◗ Procedures:
1. Mix all dry ingredients together
2. Gradually add the plant-based milk and oil in and mix
3. Knead the dough for 10 minutes or so either by hand or with standing mixer
4. Add more oil or flour to dough if too dry or to sticky (respectively) and create a ball
5. Add either some flour or oil to the bowl, put in the ball of dough and let sit for 1-2 hours in warm place to rise and about double in size
6. Meanwhile prepare the filling by mixing in all the filling ingredients (best if first you mix the dry and then add in the wet ingredients)
7. When the dough has risen, roll it out until you make a rectangle
8. Top the dough with the filling until fully covered (I like leaving a bit of filling in the bowl)
9. Roll dough tightly longways
10. Cut your roll into 6-8 rolls and place on pre lined backing sheet (before placing it gentry unroll the end, pull it down and tuck it as this will make sure your roll doesn’t open in the oven. Also, once you place it on the baking sheet gently press on it with the palm of your hand to flatten it out a bit)
11. Let sit for another 45 min in a warm place to rise and preheat oven to 350 F or 180 C (What I like to do, is 30-40 minutes in, I start preheating my oven and move the baking sheet into the oven to continue rising as my oven pre heats like)
12. When temperature is hit bake in oven for 15-20 minutes.
13. Optional: Add a bit of water to the leftover filling and glaze your cinnamon rolls as soon as they come out for some shine, you can also do this with a mixture of maple syrup and water
14. Let cool for a bit and enjoy!
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