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Whole Wheat Cinnamon Rolls (bread machine)

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These taste so delicious and are so much better for you than store bought or even some of those homemade recipes that has loads of refined sugar and flour. We always make these at night and let them rest in the fridge all night and bake them the next morning for breakfast.

For the Dough:
-2 cups almond milk (or other non-dairy milk)
-4 1/2 tablespoons coconut oil
-1/2 tablespoon pure vanilla
-1/4 cup honey
-1/2 cup rolled oats (I've used both old fashion and quick with good results)
-4 – 4 1/2 cups whole wheat flour (I use fresh ground white wheat)
-1 tablespoon vital wheat gluten
-1 3/4 teaspoon salt
-3 3/4 teaspoon yeast

Filling:
-3 tablespoons coconut oil melted
-3/4 cup sucanat or raw sugar
-1 tablespoon cinnamon

Combine ingredients in the bread machine in the order listed or according to your machines instructions. Use 4 cups of flour to start. Set the dough cycle and add more flour within the first few min. if the dough is too wet. When the dough has finished, roll out dough on a oiled surface until you have a 12 x 15-inch rectangle. Spread butter or oil on top. In small bowl, combine sucanat
and cinnamon. Sprinkle on top of dough. Roll up dough, jelly-roll fashion, starting from the long edge and pinching the seam to seal. Slice into 12 equal portions (I use string for this) and arrange evenly in a greased, 9 x 13-inch pan. Cover with plastic wrap and refrigerate overnight.

In the morning, remove from refrigerator and allow to rest 20 minutes. Preheat oven to 350°. Bake rolls until browned, about 20 to 30 minutes. Remove from oven glaze with icing

Icing:
-1/2 cup sucanut
-1 tablespoon almond milk
-1 teaspoon vanilla
-orange or lemon extract to taste (optional)

Blend sucanut in blender to make a "powdered sugar" add the rest of ingredients and blend. Glaze cinnamon rolls immediately after taking them out of the oven.

Or you could do a "cream cheese" like frosting that we tried for this first time this time around.

"Cream Cheese" Frosting:
-1/2 cup raw cashews
-1/2 tablespoon coconut oil, melted
-1/4 cup agave (or to taste)
- juice of half a lemon (to taste)
-coconut milk or other non-dairy milk for thinning
-dash of vanilla
blend in a blender until smooth
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