Sexy Cinnamon Rolls

Plant-based

Ingredients

For the dough
¼ cup (60 ml)plus 2 tablespoons almond milk
1 packet (2¼ teaspoons)dry active yeast
2 tablespoonsplus 1 teaspoon coconut oil, melted, plus more for the pan
2 tablespoonscoconut palm sugar
⅓ cup (55 g)potato starch
⅓ cup (30 g)oat flour
2 tablespoonswhite rice flour
2 tablespoonstapioca starch, plus more for dusting
1½ teaspoonsbaking powder
1 teaspoonMucuna pruriens
¼ teaspoonbaking soda
¼ teaspoonxanthan gum
¼ teaspoonHimalayan salt
2 tablespoonsunsweetened applesauce
¼ teaspoonpure vanilla extract
For the caramel
1 cup (175 g)pitted dates, soaked in boiling water for 20 minutes and drained
½ tablespoonmaple syrup
½ teaspoonHimalayan salt
For the filling
¼ cup (50 g)coconut palm sugar
2 tablespoonscoconut oil
⅓ cup (30 g)psyllium husk powder
1½ teaspoonsground cinnamon
¼ teaspoonalmond milk, if needed

Notes

Note: the dough ingredients list above and the photographed page's two-column layout made a few items hard to place with certainty - quantities are transcribed as printed, but a couple of items straddling the dough/filling columns may be grouped slightly differently than in the original. Recipe continues on a subsequent page not included in this photo set - the instructions were not captured.