For the yeast:
1/2 cup (125ml) warm water
1 teaspoon (5g) Biona Organic Coconut Sugar
1 packet (8g) quick-rise instant dry yeast
For the dough:
2 1/2 cups + 3 tablespoons (430g) all-purpose organic white flour, plus more for kneading.
1/3 cup (67g) Biona Organic Sunflower Spread
1/2 cup (125ml) unsweetened almond milk
1/3 cup (73g) Biona Organic Coconut Sugar
1 teaspoon (6g) fine sea salt
For the cinnamon sugar filling:
1/2 cup (110g) Biona Organic Coconut Sugar
1 1/2 tablespoons (10g) cinnamon
1/4 cup (50g) Biona Organic Sunflower Spread, melted
- Set aside a 9 by 13 inch casserole dish.
- For the yeast: In a small bowl, add the warm water. Make sure it's not too hot, approximately 100 degrees fahrenheit / 45 degrees celcius. Stir in the sugar until mostly dissolved. Now, stir in the yeast until dissolved. Set aside for about 6 to 7 minutes so the yeast can activiate (it'll look foamy when ready).
- For the dough: Flour a working surface for later. Add 2 cups of flour into a large mixing bowl.
- Melt 1/3 cup butter in a small saucepan over low heat. Remove the pot from the burner and stir in the almond milk, 1/3 cup sugar, and salt. The mixture should be lukewarm - if it's any hotter let it cool off for a minute. Stir in all of the yeast mixture until just combined.
- Pour the yeast mixture over the flour and stir with a large wooden spoon. Stop mixing once all of the flour is incorporated and it looks similar to muffin batter, about 15 seconds.
- Add in the remaining 1/2 cup and 3 tablespoons flour. Mix with a spoon for several seconds. Lightly oil your hands and roughly knead the mixture until it comes together into a sticky dough. Turn the dough out onto the floured surface.
- Knead the dough for about 3 to 4 minutes until it's no longer sticky to the touch; it should be smooth and elastic. While kneading, sprinkle on a small handful of flour whenever the dough becomes sticky to the touch. Don't be afraid to add some flour; I probably use between 1/2 and 3/4 cup while kneading. Shape the dough into a ball.
- Wash out the mixing bowl and dry it. Oil the bowl and place the ball of dough inside. Flip the dough around so it gets lightly coated in the oil. Tightly cover the bowl with plastic wrap and place it in the oven with the light on. Let the dough rise for 60 minutes.
- Meanwhile, make the cinnamon sugar filling. In a small bowl, mix 1/2 cup sugar and the cinnamon and set aside.
- Make the pan sauce: In a small pot, melt 1/2 cup btter. Remove half of the melted butter and put it in another small bowl (this will be spread onto the rolled-out dough before adding the cinnamon sugar). With the scant 1/4 cup melted butter remaining in the pot, stir in the 2 1/2 tablespoons of brown sugar until combined (this is the pan suace). Pour the pan sauce into the casserole dish and spread it out.
- After the first dough rise, re flour your working surface and grab a rolling pin. Roll the dough into a large rectangle, approximately 20 by 14 inches.
- With a pastry brush, spread the remaining melted butter onto the dough, covering the entire surface. Sprinkle on all of the cinnamon sugar filling, leaving a 1/2 inch around the edges without any sugar.
- Grab the end of the dough (short side of rectangle) and roll it up, rolling as tightly as possible. Place it seem-side down once it's rolled up. Use a serrated knife to slice 1 1/2 inch thick rolls. Your should have 10 to 12.
- Grab your cut rolls and place into the prepared pan, cut-side down, a few inches apart from one another. Cover the pan with elastic wrap, place into the oven with the light on, and allow them to rise for 45 minutes.
- After the second rise, remove the rolls from the oven and preheat the oven to 350 degrees fahrenheit / 180 degrees celcius.
- Remove the plastic wrap. Bake the rolls for 23 to 26 minutes at 350 degrees fahrenheit / 180 degrees celcius until lightly golden in a few spots. Remove from oven and allow the rolls to cool for about 10 minutes.