Coconut Vanilla Cinnamon Rolls Food

EASIEST COCONUT CINNAMON ROLLS EVER

Steps:

• Preheat oven to 350 degrees.
• Unroll bread dough on cutting board.
• Spread melted butter on dough with pastry brush or spatula.
• Mix cinnamon and sugar together and sprinkle evenly over dough.
• Sprinkle nuts and coconut if using.
• Re-roll dough to a long log shape.
• Slice into 1-1 1/2 inch thick slices and carefully place in greased round cake pan.
• Bake uncovered for approximately 20 min, until golden brown.
• While rolls are baking, mix confectioner's sugar and milk/water and vanilla, adding milk/water drop by drop, mixing vigorously with fork until frosting consistency.
• Pour frosting over rolls while still hot.
• Enjoy!

HEALTHIER HOMEMADE CINNAMON ROLLS RECIPE BY TASTY

Steps:

• Generously butter a 9-inch (23 cm) cast iron or cake pan.
• In a large bowl, whisk together warm almond milk, melted coconut oil, and sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If hotter, allow to cool slightly.
• Sprinkle the yeast evenly over the warm mixture and let sit for 5 minutes.
• Add 4 cups (460 g) of whole wheat flour to the milk mixture and mix with a wooden spoon until just combined.
• Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
• Preheat oven to 350˚F (180˚C).
• In a small bowl combine the applesauce, brown sugar, and cinnamon, and stir to combine. Set aside.
• Remove the towel and add remaining whole wheat flour, baking powder, and salt. Stir well, then turn out onto a well-floured surface.
• Knead the dough lightly until the dough just loses its stickiness and does not stick to the surface.
• Roll the dough out into a large rectangle, about ¼-inch (½ cm) thick. Fix corners to make sure they are sharp and even.
• Spread the filling mixture evenly over the rolled out dough, spreading right to the edges.
• Gently roll the dough into a large log and slice it into 1-inch (2 cm) pieces.
• Place the cinnamon rolls in the greased cake pan, leaving some space between them, and bake for 30 minutes.
• While the cinnamon roll is baking, prepare the frosting. In a medium-size mixing bowl, whisk together the light cream cheese, coconut oil, vanilla extract, almond milk, and maple syrup, until smooth.
• Remove the cinnamon rolls from the oven and let cool in the pan for at least 15 minutes. Once cool, remove from pan and drizzle frosting over the rolls before serving.
• Enjoy!

COCONUT VANILLA CINNAMON ROLLS

Steps:

• To make the rolls: Preheat oven to 400
• In a food processor, add cottage cheese, sugar, buttermilk, 4 tablespoons melted butter and vanilla. Process until smooth. Add flour, baking powder, baking soda, and salt. Pulse just until the dough clumps together - don't let it form a ball. Scoop the mixture onto a floured surface and knead a couple times to smooth it out.
• Roll the dough into a large 12" by 15" rectangle. Using a pastry brush, coat the top of the dough with the remaining 2 tablespoons of melted butter, leaving a 1/2" border on all sides.
• To make the filling: In a small bowl, stir together brown sugar and cinnamon - scatter over the melted butter and gently press down to adhere. Sprinkle coconut over the sugar mixture.
• Carefully roll up the dough, starting at the long edge, in a jelly-roll fashion. Pinch seam to seal while leaving the ends open. Using a sharp knife or a piece of unflavored dental floss, cut roll into 12 equal portions. Place the rolls into a 9" x 9" baking pan coated with nonstick spray.
• Bake until golden brown and firm - about 25 to 30 minutes. Remove from the oven and let cool for about 5 minutes. Carefully invert the rolls onto a wire rack so the tops are still right-side-up.
• To make the icing: In a small bowl, stir together confectioners' sugar, 3 teaspoons buttermilk and vanilla until smooth and icing has a thick, pour-able consistency. Add a touch of milk at a time until it gets to this consistency. Drizzle icing over the rolls.

VANILLA CINNAMON ROLLS

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set; set aside. , In a large bowl, dissolve yeast in warm water. Add 1/2 cup butter, eggs, sugar, salt and 2 cups flour. Beat on medium speed for 3 minutes. Add pudding; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into an 18x11-in. rectangle; brush with remaining butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. , Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 16 slices. Place cut side down in two greased 13x9-in. baking dishes. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 20-25 minutes or until golden brown., Meanwhile, in a large saucepan, combine the brown sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Beat in confectioners' sugar with a hand mixer until creamy. Frost warm rolls. Serve warm.