these were superb. coconut, green&blacks cocoa, walnuts in an ooey gooey cinnamon roll. these would be so easy to make them vegan...just replace the egg with your fav egg replacer...easy as pie. i mostly use coconut oil to replace my butter and it provides magnificent results as well as a ton of healthy benefits that butter does not even begin to supply. plus, i knock out cows milk for coconut or almond to amazing results. please...vegan readers try it veganized and let me know what you think!
the best thing was that i froze them after the last rise then let them thaw for 30 min the next morning and they were perfect!
littlefoodie was all up in these rolls and it made a mama happy even though they were sweet and sugar laden...you only live once!
for the dough:
1 pkg organic yeast
1/4 cup warm water
1/2 cup coconut milk
1/3 cup organic pure cane sugar
1/4 cup organic unrefined coconut oil, melted
1 tsp vanilla extract
1/2 tsp natural coconut extract
1/2 tsp sea salt
1 lg egg, lightly beaten (can totally be replaced with egg sub!!! to make it vegan..yay!)
2 cups King Arthur brand white whole wheat flour
1 1/2 cup organic whole wheat pastry flour
1/4 cup flour as needed
2/3 cup organic pure dark brown sugar
1/2 cup unsweetened organic coconut
1/2 cup chopped walnuts
1/4 cup green and blacks cocoa
1 tbl cinnamon
1 1/2 tbl organic unrefined coconut oil, melted
pour warm water into a bowl and sprinkle yeast over. let stabd five minutes to bloom.
add to yeast mixutre coconut milk, sugar, coconut oil, extracts, salt and egg or egg substitute.
stir in 3 1/2 cups of flour to mixture. turn dough out on a floured board and knead until smooth and elastic...about 8-10 min....push your finger in and if indentation bounces back it should be good to let rise.
add the remaining flour if dough is too soft and sticky.
place dough in a large greased glass bowl coated. cover with a damp and clean towel and let rise in a warm place, free of drafts for about 1 hour or until doubled in size.
after 1 hr. punch down and let rise 5 more mins.
combine filling mixture into a bowl.
roll dough into an 18 x 10-inch rectangle on a floured board and brush with 1 1/2 tbl melted coconut oil. sprinkle with filling leaving, leaving a 12 in border around dough and then leave just enough filling to sprinkle onto the bottom of baking pan.
roll up on the long side like a jelly-roll and pinch seam to seal.
using dental floss (cause its way easier than anything else) slice off the size rolls you want..about and inch or so.
sprinkle remaining filling into the bottom of 9 in pan and add slices, cut sie up to pan.
cover and let rise 1 1/2 hrs.
(after this last rise you can go ahead and freeze them...make sure they are tightly wrapped though. i use wax paper for the top so nothing sticks and i don't lose any sugary filling.
preheat oven to 350°. and bake uncovered for 25 minutes. when done drizzle with icing or eat plain.
1 cup organic powdered sugar
coconut milk as needed
1 tsp pure vanilla or coconut extract
coombine together. add coconut milk as needed for right consistency.
Labels: cinnamon rolls, coconut cinnamon rolls, coconut milk, coconut oil, green and blacks cocoa, vegan cinnamon rolls