Ingredients

For the dough: 

• 1 1/2 cups warm water
• 4 cups flour (you can use half white, half whole wheat, or just white flour)
• 2 tablespoons cane or panela sugar
• 1 tablespoon of yeast
• 1/4 cup vegetable butter or oil
• 1 teaspoon salt

For the filling:

• 1 cup coconut butter or vegetable butter
• 1 cup of cane sugar or panela
• 1 tablespoon ground cinnamon

For the glaze (optional)

• 1 teaspoon of non-dairy milk
• 1 cup of powdered/flowering sugar

Preparation

1. Put the warm water together with the sugar in a container, mix and add the yeast as rain. Let the yeast activate for 5-10 minutes.
2. Add the butter, salt and flour little by little to form the dough.
3. Knead for 8-10 minutes until the dough is very smooth.
4. Let the dough rest for about 1 hour in a container covered with a kitchen cloth. The dough should double in size.
5. Stretch the dough forming a wide and uniform rectangle in its thickness of approximately 2 cm.
6. Mix the filling ingredients and spread over the entire dough.
7. Roll up the dough gently making sure to squeeze a little while keeping the filling inside the dough.
8. Cut the rolls evenly and place them in a mold lined with parchment paper.
9. Cover the cinnamon rolls with a cloth and let rest again for 1 hour.
10. Preheat the oven for 15 minutes at 350 degrees and place the rolls to bake for 1 hour.
11. Let the rolls cool slightly.
12. Mix the icing sugar with the milk and spread over the warm rolls. Serve.