Clean Cinnamon Rolls

{Clean Eating} Cinnamon Rolls with Cream Cheese Icing

1 packet fast-rising yeast 1 cup of fat free or almond milk, room temperature 1/3 cup honey 3 tablespoons coconut oil, softened 2 tablespoons warm water 1 egg 1 teaspoon vanilla 1/2 teaspoon sea salt 3 1/2 - 4 cups white whole wheat flour (+ more for rolling)

Filling 1/4 cup coconut oil 1/2 cup coconut sugar 1/2 cup honey 2 tablespoons pure maple syrup 2 tablespoons cinnamon

Cream Cheese Icing 4 oz. cream cheese, room temp 1/4 cup honey 2 tablespoons pure maple syrup 1 teaspoon cinnamon (optional)

In the bowl of a stand mixer fitted with the paddle, combine the yeast, milk, honey, coconut oil, water, egg and vanilla and mix on low. Add the salt and about 3 cups of the flour and mix on low until just combined. Switch to the dough hook and add the additional flour 1/4 cup of a time until the dough pulls away from the sides (will still be a little sticky). Continue kneading for about 5 more minutes.

Spray a large bowl with non-stick cooking spray and place the dough ball in, turning a few times to coat with the oil. Cover with a clean kitchen towel and place in a warm spot for 1 hour to let the dough rise. Punch down the dough, then let it rise again for another hour.

Punch down the dough and transfer to a lightly floured work surface. Roll the dough out to approximately 14 x 22 inches. Spread coconut oil onto dough leaving a 1-inch border on one of the long sides.

Make the filling: combine the coconut sugar, honey, maple syrup and cinnamon in a bowl and spread evenly over the coconut oil on the rolled out dough, making sure to leave that 1-inch border untouched.

Roll the dough into a log, ending with the untouched dough on the bottom to seal the whole thing together. Cut off the uneven ends, score your dough every 2 inches and then cut through using those marks. Place parchment paper in the pans you are using (I used those throw away foil pans) and then spray with non-stick cooking spray. Cover with a dish towel and let them rise again for another hour.

Bake at 350 degrees for 18-20 minutes until the tops are golden brown.

While they are baking, make the icing. In a medium bowl, using an electric mixer, combine the cream cheese, honey, maple syrup, vanilla and cinnamon until smooth. Scrape down the sides and mix again briefly.

Once you pull the cinnamon rolls out the oven, frost with half of the amount of icing made (it will melt down into the rolls). Then once they have cooled, frost again with the remaining icing.

Maple Cream Cheese Frosting (clean)

3 oz. cream cheese (at room temp) 4 tablespoons butter (softened) 1 teaspoon vanilla 2-3 tablespoons pure maple syrup (you can omit and add stevia drops if you do not like maple flavor)

Cream together the cream cheese and butter. Stir in the vanilla and syrup.