By Lori Stultz, VO Communications Manager
The moment I saw Sharon Palmer’s delicious Easy Coconut Cinnamon Rolls recipe, I knew exactly what I’d be making Christmas morning for my family.
But who says you have to wait for a special occasion? I think any morning would merit an hour or so to make these undeniably tempting cinnamon rolls!
If you make them before I do, please leave a comment and let Sharon and me know how much you liked them!
Easy Coconut Cinnamon Rolls
Yields 12 rolls.
Ingredients
- 1 cup coconut milk beverage (not canned coconut milk, but the refrigerated coconut milk available in the dairy section)
- 1 tablespoon coconut palm or maple sugar (may substitute brown sugar)
- 1 package instant yeast
- 3 tablespoons coconut oil
- 1 cup coconut flour
- ¼ teaspoon salt
- 2 cups white whole wheat flour (may substitute half enriched flour, if desired)
Filling
- 2 tablespoons melted dairy-free margarine
- ⅓ cup dried coconut strips, finely diced
- 2 tablespoons coconut palm or maple sugar (may substitute brown sugar)
- 1 tablespoon cinnamon
Directions
- Heat up coconut milk in microwave until lukewarm (about 110°F; should feel warm but not hot to your wrist). Add to a mixing bowl.
- Stir in sugar and sprinkle with yeast. Let stand for 10 minutes (should start to bubble on the surface).
- Mix in coconut oil.
- Add coconut flour and mix well.
- Add salt and remaining flour, ½ cup at a time, until you get a nice dough that is cohesive but not overly dry.
- Turn dough out on a very lightly floured surface and knead for 2 minutes.
- Oil a medium bowl and place dough in it, with a towel over it, and let rise in a warm place (an oven at about 80°F is a great place) until doubled in size (about one hour).
- Punch down dough and remove from pan. Place on the lightly floured surface and roll out to a rectangle in size.
- Preheat oven to 350°F. For the filling, spread margarine evenly over surface of dough. Then sprinkle evenly with coconut, sugar, and cinnamon. Roll dough from the longer side of the rectangle, squeezing tightly.
- Slice into 1 ½ – 2″ circles to make 12 rolls.
- Spray a 9″ × 9″ inch baking dish with nonstick cooking spray. Arrange rolls in baking dish. If desired, dust with additional cinnamon, sugar, and diced coconut.
- Bake for about 30-35 minutes, until golden and cooked through.
Recipe Variations
If you really want to sweeten up these cinnamon rolls, whip up this glaze and give them a hardy drizzle.
- 1 cup powdered sugar
- 1 tablespoon coconut milk
- Make a thin glaze by mixing powdered sugar and coconut milk together. While rolls are warm, drizzle with glaze.
I have been wanting a vegan cinnamon rolls recipe for ages – these look amazing! Thank you!