250 ml plant-based milk
90g sugar
1/2 teaspoon salt
5 tablespoons coconut oil
25 dag fresh yeast
Filling:
5 tablespoons coconut oil
80-100 sugar
1.5 tablespoons cinnamon
Instructions:
Melt the coconut oil using the hot water bath. Sprinkle the yeast into a bowl and dissolve it in warm milk with sugar. Mix, cover and leave to prove. Sieve the flour into the mixing bowl with leaven. Add salt and start kneading the dough. After a few minutes, add the coconut oil. Knead the dough until it’s smooth and firm, and is no longer sticky. Cover with a tea towel and leave to prove (about 60 minutes).
In the meantime prepare the filling: melt the coconut oil, add sugar and cinnamon and mix well.
Roll dough into a rectangle. If necessary, add some flour. Spread the filling over the dough (use the pastry brush or a spoon). Roll up the dough tightly. Cut roll into slices, approximately 2-cm wide Lay the rolls on a baking pan covered with baking sheet.
Preheat the oven to 220 degrees C. Bake the rolls for about 15 minutes or until they’re golden.
