Ingredients:

  • 1 quart whole milk
  • 0.75 cup vegetable oil
  • 0.75 cup coconut sugar
  • 0.5 oz active dry yeast
  • 8.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp sea salt
  • 1.5 cups melted salted butter
  • 3 tbsp ground cinnamon
  • 1 cup coconut sugar
  • 8 oz low-fat cream cheese
  • 3 tbsp maple syrup
  • 1.5 cups organic powdered sugar
  • 2 tbsp brewed coffee

Instructions:

  1. In a large heavy-bottomed pot, combine 1 quart whole milk, 3/4 cup vegetable oil, and 3/4 cup coconut sugar. Heat over medium heat until scalded (just before boiling). Remove from heat and let cool to lukewarm (100°F–110°F).
  2. Sprinkle 0.5 oz active dry yeast over the cooled milk mixture and let it bloom for 5 minutes until foamy.
  3. Stir in 8 cups of all-purpose flour. Cover the pot with a clean kitchen towel and let the dough rise in a warm, draft-free place for 1 hour.
  4. After the first rise, stir in the baking powder, baking soda, sea salt, and the remaining 1/2 cup of flour. The dough can be used immediately or refrigerated overnight for better flavor.
  5. Roll the dough out on a floured surface into a large, thin rectangle (approx. 30x10 inches).
  6. Pour 1.5 cups of melted salted butter over the dough, spreading it to the edges. Sprinkle evenly with 3 tbsp cinnamon and 1 cup coconut sugar.
  7. Starting from the long edge furthest from you, roll the dough tightly toward you into a log. Use unflavored dental floss or thread to slice the log into 24 even rolls.
  8. Place the rolls into buttered baking pans. Cover and let rise for a second time for 45 minutes.
  9. Preheat oven to 375°F (190°C). Bake the rolls for 15 to 20 minutes until they reach a deep mahogany gold color.
  10. In a medium bowl, whisk together the softened cream cheese, maple syrup, powdered sugar, and brewed coffee until smooth. Drizzle over the rolls while they are still warm.