- 3 1/4–1/2 cups whole wheat white flour, plus a little more for rolling
- 2 TBS coconut sugar* (for dough)
- 1 tsp salt
- 1 packet (2 1/4 tsp) of instant yeast
- 1 large egg**, room temperature
- 1 cup non-dairy milk*** (regular cow’s milk works too)
- 1/3 cup water
- 1 TBS coconut oil****
- 1/4 cup coconut sugar (for the filling)
- 1.5 TBS ground cinnamon
- 2 TBS softened coconut oil (for the filling)
- Healthier Salted Caramel Sauce
- Grease a 9″ pie dish with coconut oil and set aside.
- In your stand mixer bowl with paddle attachment, add 3 cups flour, 2 TBS coconut sugar, yeast, and salt together. Stir until well combined, then turn off mixer.
- In a microwave safe bowl, warm milk, water, and coconut oil together until mixture is hot to touch, but not boiling. I did 15 second increments, and it was about 45 seconds. You can also use the stovetop.
- With mixer paddle attachment running, slowly add your milk mixture to flour until combined.
Add egg (for flaxseed “egg”) until dough starts to come together.
- Change attachment to dough hook and knead dough for about 5 minutes. You may need to add a bit more flour here,1/4-1/2 cup. Dough should be elastic and start to pull away from edge of bowl when it is ready.
- Oil large bowl and shape dough into ball, place dough in bowl and cover with oiled plastic wrap (or lid) and let rest and rise until ball of dough has doubled in size, about 45 minutes.
- While the dough is rising, you can combine the 1/4 cup coconut sugar and 1.5 TBS of ground cinnamon in a small bowl and set aside. If your coconut oil is not soft, place jar in bowl of warm water.
- Once dough has doubled in size, lightly cover rolling pin and surface with flour. Roll out dough into a 15×12 inch rectangle. (Be patient, and roll gently. If you’re new to this it could take some practice! Don’t use too much flour or your dough will be stiff.)
Spread coconut oil on dough with small spatula (or your hands), and sprinkle with cinnamon sugar.
- Using a pizza cutter, cut dough into 7 strips, about 1 3/4″ wide. Loosely roll dough strips up into swirls (see second picture in post) and place swirl side down in greased 9″ pie dish, leaving some space in between. They don’t need to be packed in, you should have just enough room for 6 rolls on the outside and 1 roll in the middle (see pictures in post).
- Cover rolls loosely with aluminum foil and allow to rise for 30 more minutes in a warm, draft-free environment. *PRO TIP: Turn oven on to 200F, shut off and let rolls rise in warm oven
- Once the rolls have risen again slightly, preheat oven to 350F (take rolls out and wait for oven to get up to 350F). Bake cinnamon rolls for 20-25 minutes, until lightly browned. Then, if necessary, cover top of rolls with foil and bake for an additional 5 minutes. Covering the rolls for the last 5-10 minutes will prevent them from getting too brown on the top. My rolls took 30 minutes total.
- Once rolls have cooled for about 10 minutes, cover with Healthier Salted Caramel Sauce.
- Rolls are best enjoyed fresh, but can be stored in airtight container at room temperature up to 2 days. Rolls can also be wrapped individually in plastic wrap, then covered with foil and stored in freezer up to 2 weeks. Thaw at room temperature, or in microwave.
*You may use brown sugar in place of coconut sugar
**To make vegan, you can replace the egg with 1 TBS milled flaxseed + 3 TBS water and sit for 5 minutes to form gel.
***Cow’s milk or half & half may be used if not vegan.
****You may use unsalted butter in place of coconut oil
If you’re looking for a simple glaze, use 1 cup of organic powdered sugar to 1-2 TBS of milk of choice. Start with 1 TBS and adjust liquid to desired thickness of glaze. I’ve also made the salted caramel sauce with all coconut oil and it works fine 🙂
Nutrition does not include salted caramel glaze.
- Serving Size: 1 roll
- Calories: 300
- Sugar: 7
- Fat: 8
- Carbohydrates: 44
- Protein: 9