Page 22 - Cinnamon e-book

Mini Cinnamon Rolls

Rolls
2 ¾ cup all-purpose flour ¼ cup coconut sugar

2 tablespoons unsalted butter or coconut oil 1 egg
1 tablespoon instant yeast ½ cup water

¼ cup coconut milk 1 teaspoon salt

Filling
¼ cup (½ stick) butter, melted (or coconut oil) 1 drop of Cinnamon Bark oil

⅔ cup brown sugar or coconut sugar 1 teaspoon vanilla extract

Frosting

4 oz. cream cheese, room temperature ¼ cup (½ stick) unsalted butter, room temperature
1 cup powdered sugar 1-2 tablespoon coconut milk (to desired thickness)
½ teaspoon vanilla extract

In a large bowl combine the flour, yeast and salt. In a microwave safe bowl combine

the sugar, butter, water and milk. Heat in the microwave until the mixture is hot and
the butter is almost melted. Let the mixture cool. Gradually add the milk mixture into
the flour mixture. Add the egg and mix until a soft and sticky dough forms. Preheat

the oven to 200 degrees.

Knead by hand on a lightly floured surface for 3-4 minutes. Cover the dough with
plastic wrap and allow it to rest on the counter for 10 minutes. Once the dough has

rested, roll it out into a rectangle. Prepare the filling by combining all of the
ingredients in a small mixing bowl except for the butter. Spread the butter over the

top of the rolled dough, then cover with the filling. Cut out 24 strips of dough. Roll
each up into a tight roll. Place the rolls into a greased 9x13 baking dish and place a

piece of aluminum foil over top. Turn off your oven and place the covered rolls inside
to rise for 45 minutes. Remove the rolls from the oven and turn ON your oven to 375

degrees. Once heated, remove the foil and bake the rolls for 15-18 minutes or until
the centers are lightly golden brown in color. Remove from the oven and allow to cool

for a few minutes before frosting. While rolls are cooling, prepare the frosting by
combining all of the ingredients in a small mixing bowl and beating by hand until

smooth. Spread over the tops of the rolls.