INGREDIENTS Dough:1 cup warm milk of choice 2 eggs, room temperature ⅓ cup coconut oil, melted 4 ½ cups white spelt flour (or bread flour) 1 teaspoon pink Himalayan salt ⅓ cup Natvia for baking  2 ½ teaspoons active dry yeast Filling:⅓ cup butter, softened 1 cup coconut sugar 2 tbsp ground cinnamon  Icing:100g quark (or cream cheese, softened) 2 tbsp coconut oil, softened ⅓ cup Natvia icing mix ½ teaspoon vanilla extract METHOD:1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.  If you don’t have a bread maker you can use a the dough setting on your Thermomix or mixer or by hand, simply blend ingredients in a large bowl and combine using the other end of your wooden spoon to combine the wet & dry ingredients. Stand to rise for at least 30 minutes. 2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.3. Roll dough into a 16x21-inch rectangle. Spread dough with the ⅓ cup butter and sprinkle evenly with coconut sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 200 degrees C (400 F)4.Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, mix together icing ingredients with a hand beater. Spread frosting on warm rolls before serving.

Cinnamon Scrolls