If you love coconut, you’ll adore these soft cookies that melt in your mouth. Coconut Buttons are gluten free and dairy free!
This cookie recipe was developed by accident… I was making cookies and realized I didn’t have flour, so I scoured my pantry, looking for an alternative. I found coconut flour and discovered how quickly it absorbs liquid while mixing. I made some adjustments, and voila!
Tips for success:
Use only coconut flour. (Don’t substitute with a different kind of flour or a mix of flours.) Coconut flour absorbs a lot of liquid, which is what you want for this recipe.
If the dough is too wet/sticky to roll, let the dough sit longer to absorb more liquid.
If you’re looking for a yummy chocolate dessert that is high in protein, gluten-free, and dairy-free, you’ll want to try these Choco-Mountain Cupcakes!
A few tips for success:
Use only coconut flour. (Don’t substitute with a different kind.) Coconut flour absorbs a lot of liquid, which is what you want for this recipe.
Refrigerate overnight. Don’t skip this step. As the dough sits overnight, the chocolate flavor is enhanced, and the bean flavor is reduced.
Cinnamon has been prized as an extravagant spice since 2,000 B.C. The cinnamon, harvested from a thin layer of tree bark, is dried for transportation and later ground to a fine powder for use in cooking and baking. It was imported from Egypt to China as a gift for royalty in ancient times. And Roman spice traders brought cinnamon to Europe from Sri Lanka.
Sweden began using cinnamon in its pastries, developing the first cinnamon bun (kanelbulle). The Scandinavians like to refer to them as ‘edible hugs’.
Cinnamon rolls in the U.S. are sweeter, richer, and more indulgent than in Sweden. Our cinnamon rolls are dripping with cinnamon, sugar, and butter and we certainly enjoy having these gooey, mouthwatering pastries any chance we can get.
I’ve created a dairy-free version that is just as delectable and satisfying as the original. Wake your family one morning with these delicious, pull-apart rolls for breakfast. Or enjoy them for dessert one evening! They are best when warm, topped with frosting, and served with a smile.
1/3cupvegan buttersoftened or melted (but not hot)
1/2cupgranulated sugar
1 tspsalt
4 1/2cupsflour
Filling:
1cupbrown sugar
2TBLScinnamon
1/2cupvegan buttersoftened
Just before baking:
1/2cupwarm coconut cream(not coconut milk)
Frosting:
6ouncesvegan cream cheesesoftened
1/3cupvegan buttersoftened
2cupspowdered sugar
1TBLSvanilla
Instructions
Combine the warm plant milk with the yeast in the bowl of a stand mixer. Add eggs, butter, sugar, and salt. Mix well. Add 4 cups of the flour (save the remaining ½ cup to add later, only if needed). Mix well, then allow the dough to rest for 5 minutes.
Using the dough hook, knead for 5-7 minutes until the dough is elastic and smooth. Add in up to ½ cup of remaining flour if needed.
Transfer dough to a greased bowl, cover, and allow the dough to rise until doubled.
While the dough is rising prepare the filling – combine the brown sugar and cinnamon.
After the dough has risen, sprinkle the work surface with flour. Roll the dough into a 24×15 rectangle, or as close as you can get it.
Spread the softened vegan butter evenly over the dough. Sprinkle the sugar-cinnamon mixture evenly over the butter.
On the long end of the dough, roll it tightly. Cut into 12slices and place into a greased 9×13 baking pan. Cover and allow the rolls to rise until nearly double in size.
After the rolls have risen, remove the cover and pour the warm(not hot) coconut cream over all the rolls.
Bake at 375 for 20 minutes. Rolls should be lightly browned and center rolls cooked through.
While rolls are cooling, prepare the frosting. Mix the softened vegan cream cheese and softened vegan butter with an electric hand mixer. Add vanilla and powdered sugar. Beat until blended well.
