Cinnamon Rolls

Some days, you just need a treat. These cinnamon rolls always hit the spot on a chilly day with a delicious cup of coffee or tea. Heads-up before starting: If you don't have any homemade coconut butter ready, you'll need to make it a couple hours (more like 3-4 hours) before you start this recipe.

Ingredients Dough: 4 1/2 cups organic all-purpose flour

2 1/4 tbsp homemade baking powder

1/2 tsp salt

1/2 cup homemade coconut butter

1 1/2 cups unsweetened almond milk

1 1/2 tbsp distilled white vinegar

Filling: 1/2 cup* homemade coconut butter

1 cup organic brown sugar

1 tbsp cinnamon (or a touch less) *If you choose to use a store-bought plant-based butter, I recommend Earth Balance. You'll want to use less butter, though! Somewhere between 1/4 to 1/2 cup

Icing: 1 cup organic powdered sugar

A couple spoons melted homemade coconut butter OR if anything was left, the remaining filling mixture

2-3 tsp unsweetened almond milk

1 shot vanilla extract - not like a shot glass. I like peppermint extract, too.

Want a little zesty flavor in your glaze? Add in some fresh-pressed lemon or lime juice and reduce almond milk.

The Magic

Dough: Mix together the almond milk and the vinegar. Let sit while getting the rest of the dough ready - about 5 minutes or a touch more. Add flour, baking powder, and salt to a bowl. Melt the butter on the stove top and add to the flour mixture. Mix until a ball of dough forms. Depending on the butter used, it may need another shot of milk. Cover and let sit for 15 minutes. Preheat oven to 400 degrees Fahrenheit. Pull apart the dough to form two balls.

Filling: Melt the coconut butter for the filling. Mix the cinnamon, melted butter, and brown sugar in a bowl.

Roll out one ball of dough, spread half the filling mixture* and roll up the dough. Cut into slices and place on a cookie sheet with parchment paper. Repeat for 2nd ball of dough. Pack the rolls tight together on the cookie sheet. *If the filling is too runny, use less. Bake for 20 minutes.

Icing: After pulling the cinnamon rolls out of the oven, mix together the powdered sugar (if it's organic and an open bag, you'll need to sift it), lemon juice, almond milk, and vanilla extract. Add the lemon juice and almond milk a little at a time to find a texture you like. I add a little more powdered sugar if it's too fluid. Pour it over the cinnamon rolls, and you're done.