Read directions carefully before starting. These are somewhat time consuming, they take just about all day to prepare, so do it on your day off. Here, is a video on how to make them, which may be helpful to roll them properly
Dough ingredients:
- 2 cups rice milk
- 1/2 cup sunflower seed oil ( or grapeseed, or organic vegetable oil. Corn and canola oil are certainly GMO)
- 1/2 cup organic sugar (or you can use stevia, maple sugar or coconut sugar but I'm not sure on the ratio)
- 1 package dry active yeast
- 4 1/2 cups unbleached flour (or all purpose gluten free flour will work fine I'm sure)
- 1/2 heaping teaspoon aluminum free baking powder
- 1/2 scant/small teaspoon baking soda
- dash of salt
- dash of vanilla extract
Filling ingredients:
- 1 cup coconut oil
- 2 tablespoons of cinnamon
- 1/2 cup organic agave syrup (or a different organic sweetener)
- maple syrup to taste (about 3 tablespoons)
- dash of vanilla extract
Icing ingredients:
- 1 cup organic agave syrup
- 1/4 cup almond milk
- 3 tablespoons coconut oil
- dash of salt
- 4 tablespoons maple syrup
For the dough, heat the milk, sugar, and oil in a pot for about 5 minutes, or just under a boil. Set aside, and wait to cool to Luke warm or 95 degrees F. After it has cooled sprinkle the yeast on top, and let sit for 1 minute.
In a large mixing bowl combine 3 1/2 cups flour, with the milk mixture. Stir/mix gently until well incorporated.
Then cover with a clean dish cloth, and set in a somewhat warm place for 1 hour.
After 1 hour, the dough should have almost double in size. Remove the cloth and add remaining 1 cup of flour, the baking powder, the baking soda, vanilla and salt. Mix until everything is combined.
Cover the bowl with plastic wrap and place in the fridge for 1 hour.
While the dough chills prepare your surface, a clean countertop or cutting board is best, wax paper moves around too much. Flour your surface and prepare your filling.
You can heat all ingredients together, or only melt the coconut oil and sprinkle/drizzle the other ingredients as you go. I though it was easier to just make 1 simple sauce.
I combined all filling ingredients in a small pot, and melted it on the stove. Taste it and make sure it's good!
** Edit-- If you let the coconut oil start to cool back to room temp, it will thicken, and ooze less while you roll your cinnamon log.
Take out your dough, and take about half of it, stretch and flatten it, and try to roll it out into a thin rectangle. Have paper towels close by, this gets extremely messy.
completely cover your flattened dough with the filling mixture, spreading around with your fingers.
then gently tap the horizontal ends up a little bit, almost like making a pizza crust, to try and keep some filling from spilling out. Then take one end and tightly roll it into itself. The filling will ooze everywhere so be prepared.Once it is completely rolled, place it seam side down.
This is what your cinnamon log should look like once it's rolled. Grease 1-2 deep dish pans, and preheat the oven to 375 degrees F.
slip a cutting board underneath your log, and slice about 1 inch thick "rolls" off the end of it.
Do the same technique with the remaining dough, and then stick your cinnamon rolls in your greased pans. Make sure to line your oven shelves with tinfoil in case the filling bubbles over.
Dump remaining filling on top, cover with a clean dish cloth and let sit for 20 minutes.
after 20 minutes pop it in the oven and prepare your glaze.
For the glaze, heat the coconut oil in a small pot, and other other ingredients, stir and remove from heat.
Cook the cinnamon rolls for about 20-25 minutes or until golden brown. Do not let them get too brown unless you like them crunchy. If you don't pack your rolls as tight as I did it should be 15-20 minutes.
As soon as your sure they're done, take them out of the oven, and immediately pour glaze over-top.
Let cool for 1 hour at least. Serve and enjoy.
