Cinnamon Rolls with Beetroot Icing

INGREDIENTS

• 1 cup (240g) almond milk
• 2 tbsp (25g) coconut oil
• 1 packet yeast (2 1/4 tsp)
• 2 tbsp coconut sugar
• 1/4 tsp salt
• 3 cups (360g) spelt flour
• 3 tbsp (35g) coconut oil
• 1/4 cup (35g) coconut sugar
• 1 tbsp cinnamon
• 1/2 tsp ginger (optional)
• 2-3 Organic Cooked Beetroot (150g)
• 1 tbsp lemon juice
• 2 cups (240g) icing sugar

DIRECTIONS

1. Heat the almond milk and coconut oil just warm. Sprinkle the yeast on top and bloom for 10 minutes.
2. In a large mixing bowl, whisk together the spelt flour, coconut sugar, and salt.
3. Add the bloomed yeast mixture, and stir to form a sticky dough. Knead dough for 2-3 minutes, adding more flour only if needed.
4. Return to the bowl, cover with a towel, and allow to rise for 1 hour until doubled in size.
5. Roll out on a floured surface into a rectangle approximately 13×9”.
6. Preheat the oven to 180ºC.
7. Brush with melted coconut oil. Sprinkle evenly with coconut sugar, cinnamon, and ginger.
8. Roll into a long starting on one long side and pressing the seam to seal.
9. Cut into 9 rolls. Transfer to a greased baking pan.
10. Bake for 20-22 minutes at 180ºC.
11. While the rolls are cooling, make the glaze. Puree the beets with lemon juice. In a bowl, whisk together the icing sugar and 3-4 tbsp beet puree. Add puree 1 tbsp at a time until the glaze is thick but drizzle-able.
12. Once rolls have cooled for about 10 minutes, cover with the beet glaze. They are best served fresh and enjoyed warm.