Recipe: Overnight Rustic Cinnamon Rolls for Two (using almond milk and coconut oil)

OVERNIGHT RUSTIC CINNAMON ROLLS FOR TWO

FOR THE CINNAMON ROLL DOUGH:
1 tablespoon plus 1 teaspoon water
1 tablespoon plus 1 teaspoon almond milk
2 teaspoons coconut oil (plus additional for greasing bowl)
1 teaspoon active yeast
1/4 teaspoon dark brown sugar
1 egg white
1 tablespoon plus 1 teaspoon honey
1/2 cup plus 3 tablespoons oat flour, packed
1/4 cup almond flour, packed

FOR THE FILLING:
2 tablespoons coconut oil
1 tablespoon dark brown sugar
1 tablespoon honey
1/2 tablespoon ground cinnamon

FOR THE FROSTING:
1/2 cup plain Greek yogurt
2 tablespoons honey

TO PREPARE THE CINNAMON ROLL DOUGH:
In a microwave-safe bowl, combine 1 tablespoon plus 1 teaspoon water, almond milk and 2 teaspoons coconut oil and microwave on high until everything is melted, about 20 seconds. Allow to cool for about 10 minutes or until lukewarm.

Add in yeast and 1/4 teaspoon brown sugar, stir for 1 minute until yeast and sugar are completely dissolved. Allow to sit for 5 minutes until foamy and bubbly.

In a separate large bowl, combine egg white, 1 tablespoon plus 1 teaspoon honey and foamy yeast mixture. Add in oat flour and almond flour. Mix until a sticky dough has formed (you should be able to form a ball with it that holds its shape. If dough is too sticky or thin, add 1 to 3 tablespoons oat flour).

Grease a separate bowl with coconut oil. Roll dough into a ball and place it into the greased bowl. Turn the ball once to coat with oil. Cover tightly with plastic wrap and store in a warm, draft-free place for 1 hour, or until dough has doubled in size.

TO PREPARE THE FILLING:
While dough is rising, combine 2 tablespoons coconut oil, 1 tablespoon brown sugar, honey and cinnamon in a microwave-safe bowl. Microwave on high for 10 seconds, or until honey is thinned. Stir until brown sugar dissolves. Cover and place in the fridge until dough has risen.

TO SHAPE THE ROLLS:
Coat a flat surface with oat flour and dump out the risen dough. Allow the dough to rest for a minute while you remove the filling from the fridge. The filling should have hardened on the top and have a gel-like consistency on the bottom. Using a knife, cut the hardened filling into squares.

On the prepared floured surface, roll out the dough into a long rectangle. Evenly spread the filling squares around the rectangle. Sprinkle dough with an additional 1/2 to 1 teaspoon cinnamon. Roll up dough from the long end or the short end of the rectangle. Slice off the jagged edges. Cut dough into 4 or 6 rolls.

Place rolls, touching, in a parchment paper-lined baking dish. Cover and refrigerate the rolls overnight.

IN THE MORNING, TO BAKE THE ROLLS:
Allow rolls to sit outside the fridge for 30 minutes before baking at 350 degrees F for 30 minutes. Or immediately bake the cinnamon rolls at 350 degrees F for 30 minutes.

TO MAKE THE FROSTING:
In a bowl, combine Greek yogurt and 2 tablespoons honey. Spread on top of warm cinnamon rolls. Serve.

Makes 4-6 small rolls, 2 servings
Source: National Honey Board