Delicious Homemade Cinnamon Rolls
The most delicious homemade cinnamon rolls you’ll ever eat! Just like your grandma’s recipe, just a bit healthier!
Servings 12 Rolls
Calories 486kcal
Ingredients
- 3½ cups all-purpose flour
- 1 package rapid rise dry yeast
- 1¼ cups full fat canned coconut milk
- ¼ cup organic sugar
- ¼ cup grass-fed butter
- 1 tsp vanilla
- 1 tsp salt
- 1 large egg room temp
For Filling
- ⅔ cup grass-fed butter softened
- ¾ cup coconut sugar or organic brown sugar
- 2 tbsp ground cinnamon
For Brushing
- 2 tbsp grass-fed butter melted
For Icing
- 2 cup organic powdered sugar or powdered coconut sugar
- 2 tbsp grass-fed butter
- 4-5 tbsp coconut milk for desired consistency
- ½ tbsp vanilla
Instructions
- In the bowl of a stand mixer add 1 ½ cups flour and the yeast packet.
- In a saucepan combine coconut milk, sugar, butter, vanilla, and salt. Heat on low just until butter is nearly melted, stirring constantly.
- Add warmed milk mixture and the egg to the mixing bowl and using the whisk attachment, mix on low for 30 seconds
- Scrape down the sides of the bowl and continue mixing on high for 3 minutes.
- Add in the remaining 2 cups flour. Switch the attachment to the dough hook, and mix until all flour is incorporated and a soft dough has formed.
- Remove the dough and grease the bowl. Place ball of dough back in the bowl and flip dough over to ensure all sides are greased.
- Cover the bowl with a towel and allow to rise for 1.5-2 hours or until the dough has doubled in size. *I like to put it in the (turned off) oven with a bowl of boiling water to create a moist and warm environment.
- After dough has risen, punch it down, remove it and place it on a floured surface. Spread with your hands or roll the dough into a 20x13 inch rectangle.
- Evenly spread the softened butter on top of the dough, followed by the sugar, and then cinnamon. Gently press down on the filling mixture to get it slightly worked into the dough.
- Starting on the long 20” side of your rectangle, roll the dough up into a log. *The dough will naturally spread while you do this and the log will become longer than 20”. Cut off both uneven ends of the roll to make the sides even.
- Cut into 12 even rolls - approximately 1.5”-2” and place them into a prepared 9x13 pan, leaving room between them.
- Cover the pan with the towel once again to allow for a second proof. Place the pan back into the oven (turned off) and let the rolls proof until nearly doubled in size. This will take 30-60 minutes.
- Once done, remove from oven and preheat to 400F. Bake rolls for 18-20 minutes until golden.
- Meanwhile, mix the powdered sugar, butter, milk, and vanilla together to form the icing.
- Remove cinnamon rolls from oven and brush on melted butter while still hot.
- Spread icing on slightly cooled rolls.
Nutrition
Calories: 486kcal | Carbohydrates: 63g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 392mg | Potassium: 126mg | Fiber: 2g | Sugar: 31g | Vitamin A: 625IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 3mg