Cinnamon Rolls

12-18 rolls

YIELD

2 hours

PREP TIME

BAKE TIME

3 hours

TOTAL TIME

Ingredients

Dough

1 cup warmed almond milk
2 eggs
1/3 cup lactose free butter, melted
4 ½ cups white whole wheat flour
1 tsp salt
½ cup white sugar
2 ½ tsp bread machine yeast
1 tsp Anthony’s Goods Dry Malt Powder

Filling

1 cup Anthony’s Goods Coconut Sugar
3 T Anthony’s Cassia Cinnamon
1/3 cup lactose free butter, softened

Frosting

1 ½ cup powdered sugar
2 T Anthony’s Goods Coconut Oil
¼ cup lactose free butter, softened
½ tsp vanilla extract
½ - 1 T almond milk (optional depending on thickness of frosting)
Topping (optional)- Anthony’s Goods Toasted Coconut Chips

Instructions

Place ingredients for dough in the bread machine in order listed.
Turn the bread machine to the dough setting and let the bread machine do the work.
After the dough setting has completed, turn the dough out onto a floured surface.
Let the dough rest for 10-15 minutes.
Meanwhile, combine the coconut sugar and cinnamon in a bowl.
After the dough has rested, roll it out into a rectangle (close to 15 X 20inches)
Spread the dough with the butter in an even coat.
Sprinkle the dough with the coconut sugar and cinnamon mixture in an even coat.
Roll the dough up so that it is long and cut the dough into 12-16 rolls.
Place the rolls on a greased 9 X13 inch baking pan.
Cover the cinnamon rolls and place them in a warm place to double in size (let them rest around 30-40 minutes).
Once the rolls are almost done resting, preheat the oven to 400 degrees Fahrenheit.
Place the cinnamon roll pan in the oven and bake for 15 minutes or until the rolls are golden.
Meanwhile, in a mixing bowl combine the frosting ingredients (if the frosting is too runny add more powdered sugar and if it is too thick add a little water or almond milk).
Once the rolls are done baking, remove from the oven.
Once the rolls have cooled a bit, spread with the frosting. ENJOY!

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