Cinnamon Rolls

The house is clean, our bags are packed, the freezer and pantry are stocked, and we are ready for this baby! I have been trying to keep myself busy and distract myself from the fact that his due date is in two days, so yesterday I cooked up a storm. I’m not really a baker, but I’ve been getting better. I have been craving Cinnamon Rolls, and of course can’t find vegan ones anywhere, so I decided to make them. They. were. so. good. Seriously. Make these


-4 1/2 teaspoon (2 packets) rapid rise yeast
-1 Cup warm water
-1/3 Cup coconut oil, melted
-1 teaspoon pink himalayan salt
-2 1/2 Cups all-purpose flour
-1/4 Cup + 1 teaspoon sugar
-2 Tablespoons coconut oil, melted (for the filling)
-1 Tablespoon cinnamon (for the filling)
-1/2 Cup brown sugar (for the filling)
-1 1/2 Cups powdered sugar (for the frosting)
-2-3 Tablespoons water (for the frosting)
-1/4 teaspoon vanilla extract (for the frosting)


-Warm up the water until it is between 100°-115° F. It should feel like warm bath water. Sprinkle with 1 teaspoon of sugar, & all the yeast. Stir & let sit for a few minutes to activate. After 5-10 minutes the mixture should have bubbles in it to show the yeast is alive. If there is no change, toss it & use fresher yeast

-Add 1/3 Cup coconut oil, salt, 2 Cups flour, remaining 1/4 Cup sugar, & stir until the mixture comes together. Add additional flour in 1/2 Cup increments until mixture pulls away from the sides of the bowl, but is still soft & slightly sticky

-Turn dough out onto floured surface & knead a few times until you form a smooth ball. Dust your bowl with flour & put the dough back in the bowl. Set aside while you prep the filling

-Combine the cinnamon & brown sugar in a small bowl & mix together. Dust the counter with more flour, & turn the dough ball out onto the floured surface. Roll dough out to a rectangle about 12×16 inches. Spread 2 Tablespoons melted coconut oil over the rolled out dough, leaving a boarder of about 1 inch around the edges free from oil. Sprinkle oil with cinnamon & brown sugar mixture, & use your hands to gently move it around so that it evenly coats the oiled dough. Use your rolling pin to gently roll over it to press the sugar into the dough

-Starting at the long end closes to you, begin to (gently but tightly) roll the dough up into a log. Position the dough log so the end is underneath it. Using a sharp serrated knife, slice off the two uneven ends where there is no filling. Slice rolls off about 1 1/2 inch thick & place them in a greased 9×9 inch pan. You should get around 12 rolls. Cover with plastic wrap & set somewhere warm to double in size, for about 20-30 minutes

-Preheat oven to 350°F. Once rolls have puffed up & doubled in size, bake them for about 15 minutes. If you like them doughy, take them out around 13 minutes. Let them cool for a few minutes before glazing & serving

-*Sean and I did not love this frosting recipe – feel free to substitute your favorite one instead* To make the frosting, mix together the powdered sugar, water, & vanilla extract. If it needs to be thinner, add small increments of additional water. To thicken, add small increments of powdered sugar. Spread over the warm cinnamon rolls

Cinnamon Roll

Cinnamon Roll Insta


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