Ingredients

·        ½ c water (warm)

·        ½ c coconut oil (melted)

·        ½ c + 4 tbsp almond milk (unsweetened)

·        ½ tsp vanilla extract

·        1 (¼ oz) package active dry yeast

·        ⅓ c + 1 tsp cane sugar

·        1 tsp sea salt

·        2 ¾ c all-purpose flour

·        ½ c brown sugar

·        1 ½ tbsp cinnamon

·        1 ½ c podered sugar

Directions

1.      Grease pan (works with both 9x13 and 8x11 pans) and preheat oven to 350 F.

2.      Stir water, yeast, sugar in a small bowl. Let sit for 5 minutes or until yeast has started to foam.

3.      In a medium bowl, combine almond milk, coconut oil, salt and sugar. Add the yeast mix and mix until completely combined. Use your hands to knead the dough, which will be sticky! Turn out on a floured surface and knead for up to 4 minutes until smooth. Add small amounts to flour if needed and form the dough into a ball.

4.      In a large bowl, grease with coconut oil and put dough ball in and cover. Set aside for about an hour or until the dough has doubled in size.

5.      While the dough is rising, take a small bowl and combine brown sugar and cinnamon.

6.      Turn risen dough from the bowl to a floured surface. Punch the dough a few times and roll out the dough to form a 20x14 rectangle. Take 2 tbsp. coconut oil and brush the rectangle lightly and sprinkle the cinnamon/brown sugar mix on the dough. Leave ~1/2 an inch around the edges without filling.

7.      Start from a short side of the dough, and begin rolling the dough tightly into a log. Cut into 12 pieces and place rolls into your greased pan. Let the rolls rise for 1 hour.

8.      After resting, bake the cinnamon rolls for 25 to 30 minutes.

9.      While rolls bake make the glaze. Whisk to combine powered sugar, 3 tbsp almond milk and vanilla extract. Add more milk if it’s too thick.

10.  Remove rolls once they’re lightly golden and allow to cool for 10 minutes. Glaze and serve!