Cinnamon Rolls

Ingredients:

Dough:

1 package (1/4 ounce) active dry yeast

1 cup canned coconut milk (warmed)

½ cup sugar

⅓ cup butter, melted

2 large eggs

1 teaspoon salt

4 to 4-½ cups all-purpose flour

Filling:

Lots of brown sugar

Ground cinnamon

Ground nutmeg (optional)

½ - 1 cup butter, very soft

Frosting:

¾ cup butter, softened

1 package (8 oz) cream cheese, softened

½ teaspoon vanilla extract

⅛ teaspoon salt

1-½ cups confectioners' sugar

Directions:

- Pour yeast into warm coconut milk and stir a bit to combine. In another bowl, combine the sugar, butter, eggs, salt, yeast mixture, and 2 cups of the flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)

- Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Alternatively, use a dough hook in your stand mixer. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour

- Divide the dough in half. On a lightly floured surface, roll 1 portion into a long and narrow rectangle (about the width of the space between your thumb and pinky when your hand is stretched out)

- Spread half of the butter on the dough. Cover with a thin layer of brown sugar, cinnamon, nutmeg and a pinch of salt.

- Roll up the dough to maintain the width. Cut into 8 slices with a (very sharp) knife or unflavored floss.

- Cover the bottom of two 9" round pans with parchment paper and coat the sides in a thin layer of butter. Place the first 8 rolls in one cake pan.

- Repeat the flattening, filling, and rolling steps with the second half of the dough.

- Cover with a kitchen towel. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°.

- Bake until golden brown, 20-25 minutes

- Make the frosting while the cinnamon rolls are baking. For the frosting, beat butter, cream cheese, vanilla, and salt until blended; gradually beat in confectioners’ sugar. Add a little more of the ingredients as necessary-this part of the recipe is not exact. Whip until the texture is similar to that of a marshmallow (about 5 minutes). Place mixing bowl over a double boiler (pan filled with boiling water) and melt about halfway so it is pourable

- Take cinnamon rolls out of the oven and pour the frosting over them as they cool. Enjoy!