570g all purpose flour

280g filtered water

1 large egg

6 T butter, cut into Tbsp

51g coconut sugar

2 1/4 t instant yeast

1. In a large bowl, combine 240g flour, the coconut sugar, and the yeast.

2. Add the water and butter (sliced) to a microwave safe container. Heat for 45 seconds. The butter will be softened, but not fully melted.

3. Add the water and butter to the dry ingredients, plus the egg. Stir to combine.

4. Slowly add the remaining flour until the dough is formed. 240g, then 60g, then 30g. Add an additional 30g if necessary.

5. Turn the dough out onto a lightly floured surface and knead until smooth. You’ll know the dough is ready when a finger indent springs back.

5. Place the dough in a bowl, cover with a cloth bowl cover or kitchen towel, and let it rest for 1 hour. 

6. While the dough rises, combine the following ingredients to make the filling.

6 T butter, softened

75g coconut sugar

8g ground cinnamon

7. Once the dough has doubled in size, punch it down and roll it out on a lightly floured surface. Spread the filling, cut into 12 strips, and roll each individually.

8. Transfer the rolls to a lined baking sheet, cover, and let rest for 20-30 minutes.

9. Heat the oven to 350°F.

10. Bake at 350° for 20-25 minutes, until golden brown.

11. Let the pastries cool for 10 minutes before pouring the icing.

84g confectioners sugar

whole milk, to desired consistency (1 Tbsp at a time)

3/4 t pure extract

Leftovers

These cinnamon rolls are best enjoyed fresh. Store any leftovers in an airtight container at room temperature for up to 3 days. Gently heat in the oven to refresh and serve warm.

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