Step 1

In a large bowl, combine flour, sugar, yeast and salt. Whisk together the melted coconut oil and warmed almond milk and pour over the flour mixture. Stir until the dough comes together and all the flour is incorporated.

Step 2

Knead for 3-5 minutes on a lightly floured surface until the dough is smooth and stretchy.

Step 3

Place the dough ball in an oiled bowl and cover with plastic wrap. Place in a warm place and allow to rise until doubled in size, about 1 hour.

Step 4

Turn out the risen dough onto a lightly floured surface. Roll into a rectangle about 14” x 20”.

Step 5

Brush the melted coconut oil onto the dough surface. In a small bowl, combine the sugar, cinnamon, and nutmeg. Stir until evenly distributed. Sprinkle into an even layer over the surface, getting all the way to the edges.

Step 6

Starting at one of the short ends, roll the dough up gently but tightly. Turn the dough so the seam is underneath.

Step 7

Cut dough into 12 even segments with a very sharp knife. Place them in a very generously greased 9x13” baking pan, so that they are evenly spaced.

Step 8

Cover with plastic wrap, and allow to rise again until doubled (about 45 minutes).

Step 9

During the last rise, preheat the oven to 350°F.

Step 10

Once risen, remove the plastic and bake for 25-30 minutes until just starting to get golden on top.

Step 11

Remove from the oven and cool for 15 to 20 minutes before adding the glaze.

Step 12

Combine powdered sugar and milk in a small mixing bowl and whisk until smooth. Drizzle the glaze on the cinnamon rolls when ready to enjoy.

Step 13

Slide a knife around the edge of the pan. Remove the rolls one at a time, pulling them apart.