Easy Coconut Cinnamon Buns

Oh cinnamon buns. They have always been a delicious vice of mine. I’ve also been on a pretty awesome coconut kick lately, using coconut oil rather than butter, and coconut milk over regular milk, in a few recipes. (Mostly for flavour – I promise, I’m not going vegan!)DSCN0987

I’m not sure if I’d fall into the trap of the new coconut oil fad. I mean, there is a time and place for butter that any other oil would not be able to replace (chewy chocolatey cookies, anyone?), but it is a nice substitute when you’re looking for a different flavour. DSCN0988

This recipe was the epitome of coconutiness. It even called for coconut sugar. Since I did not have that, I used the classic brown sugar, cinnamon and oil mix for the filling. DSCN0989

I decided it was high time to clean out the freezer of some of the bags of flour I had kicking around in there. I had about a cup left each of Gold Forest Grain‘s Soft White Wheat, Einkorn Flour and Red Fife. Since the recipe did not require yeast, I figured: “why not combine them for a whole grain flavour sensation?”DSCN0991

Here are the dry ingredients.DSCN0992

Mix in the wet ingredients. DSCN0995

Form into a ball and turn onto a floured surface. DSCN0996

Roll it out into a big log. DSCN0997

Then add the tasty filling. DSCN0999

Next, roll it up into a tasty, spiral-log. DSCN1000

Then cut it up into cinnamon bun parts. DSCN1001

Place into a greased baking dish and pop them in the oven at 425 and bake for about 15 mins, until the tops are golden brown. DSCN1002

For the icing, I decided to keep with the tasty coconuty theme. I used coconut milk, cream cheese and icing sugar. DSCN1004

Into the food processor it all went. DSCN1007

Here they are! Incredibly tasty, easy to make, coconut, whole grain cinnamon buns. DSCN1009Drizzle the icing all over and enjoy on a lazy Sunday morning, coffee in hand.

Easy Coconut Cinnamon Buns

For the Filling:
3/4 cup packed brown sugar
1 Tablespoon cinnamon
2 Tablespoons coconut oil, melted

For the Dough:
2 cups whole grain flour, plus more for rolling out dough
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup coconut milk
5 Tablespoons coconut oil, melted

For the Icing:
1/4 cup cream cheese, softened* If you’d like to make these vegan, omit the cream cheese.
4 tablespoons coconut milk (or whatever was left from the can)
3/4 cup powdered sugar

Directions:

  1. Preheat oven to 425. Combine filling ingredients in a small bowl, then mix with a fork until well blended.
  2. In a another bowl, combine flour, sugar, and baking powder. Whisk together the coconut milk and melted coconut oil in a separate bowl, then pour into the middle of the dry ingredients. Stir together until dough comes together. Kneed slightly with your hands until the dough forms into a ball, then transfer to a lightly-floured surface.
  3. On the lightly-floured surface, roll the dough out long and flat. Add your filling, pushing it right to the ends and covering as much of the surface as possible. Roll into a large spiral and pinch together the end seams. Cut into 2 inch-thick buns. Place rolled buns in a sprayed pan and bake for 15 minutes, or until tops are golden brown.
  4. Meanwhile, to make the icing, warm cream cheese slightly in the microwave. Transfer all ingredients to the food processor and process until smooth.
  5. When cinnamon buns are ready, drizzle with icing and serve warm. Enjoy, a lot!
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