Mix milk with yeast and 50g sugar. Let rest for 5 minutes.
150 ml Warm Milk, 50 g Coconut Sugar, 1 T Dried Instant Yeast
Measure out flours into a separate bowl and whisk to combine.
60 g Plain GF Flour, 60 g Buckwheat Flour, 20 g Quinoa Flour
Once yeast mixture is blubbly and/or frothy, add in flour mixture along with oil and vanilla. Combine well. Then add in the rest of the ingredients.
2 T Coconut Oil, 1 t Vanilla Bean Extract, 1 T Psyllium Husk, 2 t Baking Powder, 1/4 t Baking Soda, 1 t Xanthan Gum, 1/2 t Salt
Knead for 5 minutes, cover with a damp cloth and let dough ball rest in a warm place for 1 hour.
Prepare the filling by combining ingredients.
100 g Coconut Sugar, 2 T Coconut Oil, 1 T Cinnamon
Once dough as had time to rise, place on baking paper and roll out to about the size of a sheet of paper. Spread filling on to dough, leaving about 1" border around the outside edges.
Starting with the long edge nearest to you, begin to roll up the dough until you have a log shape. Cut your cinna-log into 8 pieces. Place rolls in baking pan and back in a warm area covered with a cloth for another 30 minutes.
Preheat oven to 400F/180c Fan. Once your cinnamon rolls had 30 minutes to rest pop in the oven for 20 minutes to bake.
Prepare the icing by mixing sugar & yogurt until you have a thick, spreadable icing.
30 g Unrefined Icing Sugar, 1-2 T Coconut Yoghurt
Allow cinnamon rolls to cool for 10 minutes prior to icing.
