INGREDIENTS
Buns:
- 2 1/4 tsp dry rapid rise yeast
- 1 cup coconut milk, slightly warmed
- 3 tbsp coconut oil, melted and cooled
- 3 cups flour
- 1/4 cup brown sugar
Filling: - 2 tbsp coconut oil, melted and cooled
- 1 1/2 tsp cinnamon
- 1/4 cup sugar
Optional Glaze: - 1 cup icing sugar
- 1/4 cup coconut milk
METHOD
Sprinkle the yeast over the coconut milk. Stir and let proof. Whisk in the coconut oil.
In a large bowl, whisk together the flour and sugar. Pour in the coconut yeast mixture, stir and then knead by hand until the dough comes together into a ball. Let rise in a warm spot, in a clean bowl, covered loosely with plastic wrap, until doubled, about 1 hour.
On a lightly floured surface, tip out the dough and roll out to a large rectangle, about 14 x 20 inches. Brush the coconut oil on evenly, all the way to the edges. Whisk together the cinnamon and sugar in small bowl then spread evenly onto the dough. Roll into a tight roll, and depending on what side you want your cinnamon buns, cut into 6 or 12 equal pieces.
Place the rolls into the pan, cover loosely with plastic and let rise for 1 hour, or until doubled.
At this point, you can hold the buns in the fridge if needed – if you’d like to prepare them the night before and bake them off in the morning that definitely works.
Preheat the oven to 350°F. Remove the plastic wrap and bake the buns for 25-30 minutes for small buns, 30-40 minutes for big buns, or until golden and cooked through. If baking from the fridge, remove the buns from the fridge as the oven is heating up. Bake for 30-35 minutes for smaller buns and 35-45 minutes for big buns.
Optional: while the buns are baking, make the glaze. Stir together the coconut milk and sugar until smooth.
When the buns are done, the tops should be golden brown and a skewer poked through should come out clean. Glaze immediately, if doing so. Let cool slightly and enjoy warm!
