Turmeric Coconut Cacao Cinnamon Rolls

Cooking time    -    90min

Ingredients
For the Rolls:

• 1 cup non-dairy milk
• 2 tablespoons sugar
• 1 pack instant yeast
• 3 tablespoons coconut oil
• 2 1/4 cups flour
• Turmeric, as desired

For the Filling:

• 1/4 cup coconut oil
• 1/4 cup desiccated coconut
• 1/4 cup cacao
• 1/2 cup raw cane sugar (could also use brown or coconut sugar)

1. Prepare the Dough:
   • Warm the non-dairy milk until it's just warm to the touch, not too hot.
   • Stir in the sugar until dissolved, then sprinkle the yeast over the top. Let it sit for about 5 minutes until it becomes frothy.
   • In a large mixing bowl, combine the flour, turmeric, and coconut oil.
   • Pour in the yeast mixture and stir until a dough forms.
   • Knead the dough on a floured surface for about 5-10 minutes until it's smooth and elastic.
   • Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
2. Make the Filling:
   • In a small bowl, mix together the coconut oil, desiccated coconut, cacao, and raw cane sugar until well combined.
3. Assemble the Rolls:
   • Punch down the risen dough and roll it out on a floured surface into a rectangle, about 1/4 inch thick.
   • Spread the filling mixture evenly over the dough, leaving a small border around the edges.
   • Starting from one long edge, tightly roll up the dough into a log.
   • Using a sharp knife, cut the log into 12 equal-sized rolls.
4. Bake the Rolls:

• • Preheat your oven to 180°C (350°F).
  • Place the rolls in a greased baking dish, leaving a little space between each one.
  • Cover the dish with a kitchen towel and let the rolls rise for another 30 minutes.
  • Once risen, bake the rolls in the preheated oven for 20-25 minutes, or until golden brown and cooked through.

Editor’s Note
“Have your guests exclaim at the new theme to hors d’ouvres finger foods at your next cocktail party.”