These are the most mouthwatering cinnamon rolls with a light, buttery dough filled the gooey cinnamon goodness. The coconut oil and honey cultivate just the right sweetness, complimented by the cream cheese frosting. These have never lasted more than an hour in my apartment.
Ingredients:
Dough:
- 1/2 C (113 g) active starter
- 1/2 C (118 g) water
- 4 C (540 g) flour
- 1/2 C melted coconut oil
- 1/2 C (168 g) honey (or less)
- 2 eggs
- 1 t baking soda
- 1 t baking powder
- 1/2 t salt
Filling:
- 1/2 C (113 g) softened butter
- 1 C light brown sugar
- 2 T cinnamon
Icing:
- 6 oz cream cheese
- 1/2 C maple syrup
- 1/2 C heavy cream
- 2 t vanilla extract
Recipe:
- Mix starter, water, flour, coconut oil, honey, and eggs in a bowl until smooth. Cover bowl and allow to rest for up to 12 hours. You can put this in fridge overnight if needed.
- Preheat oven to 375 degrees.
- Add baking soda, baking powder, and salt to dough and knead for 5 minutes. Roll dough into a long rectangle, about 1/4 inch thick.
- Mix brown sugar and cinnamon into the softened butter. Spread the filling on the rolled-out dough. Position the dough with the long horizontal in front of you, fold and pinch the bottom of the dough. Roll the pinched dough away from you. Pinch the roll to seal the roll together.
- Slice into 1 1/2 inch pieces and place in baking dish. The rolls will expand so leave at least 1/4 inch between rolls. Bake for 20-25 minutes or until golden brown.
- Heat the cream cheese, maple syrup, heavy cream, and vanilla extract in a saucepan over medium heat. Stir consistently and whisk if necessary until consistency is smooth. Pour over cinnamon rolls as desired.
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