3/4 cup warm water (110 degrees)
2 1/4 tsp active yeast
1/4 cup sugar
5 tbsp butter, unsalted
3 1/4 cup flour
1 tsp salt
5 tbsp unsalted butter, melted
2 tbsp cinnamon
3/4 cup coconut sugar
Cream cheese frosting:
3 oz cream cheese, softened
5 tbsp unsalted butter, softened
2/3 cup powdered sugar
1 tsp vanilla extract
First, activate the yeast. Dissolve yeast in 3/4 cup warm water (110-115 degrees F) Add 1/2 tsp sugar. Wait 5-10 minute for mixture to foam. (TIP: if you do not have a thermometer, heat water in a small sauce pan until it is warm enough to where it “stings” your figure, but you are able to leave your finger in the water. If you have to pull it back, it is too hot. If there is no “sting”, it is not warm enough.) If you yeast does not foam, throw it out and start over.
Once yeast is done, add to the bowl of an electric mixer. Add in sugar, salt, eggs, and butter. Mix well until combined. Next, gradually add the flour. Add as much as you can until it becomes too much for the mixer. Remove from the bowl and continue to need by hand for 5-8 minutes.
Transfer dough ball to an oiled bowl. Cover with a warm bowl. Allow dough to rise for 60 to 90 minutes- until dough has doubled in size.
Transfer dough to a well-floured surface and roll out into a large rectangle- about 15X8.
In a small bowl, mix coconut sugar, butter, and cinnamon. Spread this sugar mixture all over the surface of the dough.
Tightly roll the dough into a wheel- starting at the shorter side. Cut with a sharp knife into 9 rolls.
Place rolls in an oiled 9x9 inch baking dish or a round 9 in pan. Cover with a warm towel again and allow rolls to rise for another 30 mins.
Preheat oven to 350. Remove towel from rolls and bake for 20- 25 minutes.
To make the frosting: combine cream cheese, butter, powdered sugar, and vanilla extract. Beat until smooth and fluffy.
Allow rolls to cool for 5 mins before adding icing. Serve immediately.