Coconut Oil Cinnamon Rolls (& Maple Cream Cheese Frosting)
So how many cinnamon rolls is too many cinnamon rolls to eat in one sitting while watching Harry Potter and The Chamber of Secrets and online shopping for the perfect watering can? We decided four was too many, so we had three, each. I thought we had actually agreed that two was the perfect amount but Matt looked at me with longing eyes and said those magic words… “I’d be a lot happier if I had a third cinnamon roll.”
We also did find the perfect watering can by the way. It’s green and brass and has a spout with tiny holes so that our herbs (the ones from that little hanging herb garden DIY post) won’t get murdered by a deluge of water.
Anyhow, these cinnamon rolls are so great. Easy and yummy and cute and fun to make. Which is like really doing 150% in terms of what I expect food to do for me. And the recipe comes from Ashlae at Oh, Lady Cakes who is quite fantastic (Denver friends, you can buy her edible cannabis goodies)!
These particular rolls will not make you high but will make you happy nonetheless.
They’re made with simple ingredients: unbleached all-purpose flour, sugar, coconut oil, almond milk, brown sugar, cinnamon, yeast, salt. It’s a great and rewarding recipe for anyone new to baking because the proofing process is easy and fun and these are overall pretty hard to screw up—not that anything is wrong with you if you do screw these up, you’re still mom’s special little angel yes you are.
There are no eggs AND coconut oil is used in place of butter as the fat, which means that they’re actually vegan until you dump on the cream cheese frosting. I’ve got a little section down below on alternatives for the frosting if you want to keep it vegan though :)
Alright let’s make these mmmk?
Coconut Oil Cinnamon Rolls
from Ashlae at Oh, Lady Cakes
Head over to Oh, Lady Cakes to find out how to make the rolls, and check out our maple cream cheese frosting recipe below!
Once you’ve got your rolls hot & ready:
1/2 cup (113g) cream cheese, softened
1 cup (340g) powdered cane sugar
1 1/2 (7.5g) teaspoons maple extract (or to taste—we used Frontier brand and it’s quite mild)
Prepare the icing by beating the cream cheese on high speed for two minutes. Add the powdered sugar and maple extract and beat for another two minutes. Smear onto cinnamon rolls and serve. Ashlae says these cinnamon rolls can be stored in an airtight container for up to three days, but it is very weird if you don’t immediately eat all of them, so.
xoxo Beau (& Matt)