Easy Coconut Cinnamon BunsPosted: May 9, 2015
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!)
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.
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?”
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
- Preheat oven to 425. Combine filling ingredients in a small bowl, then mix with a fork until well blended.
- 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.
- 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.
- Meanwhile, to make the icing, warm cream cheese slightly in the microwave. Transfer all ingredients to the food processor and process until smooth.
- When cinnamon buns are ready, drizzle with icing and serve warm. Enjoy, a lot!