Cinnamon Rolls with SkinnyDipped Baking Bits

Cinnamon Rolls with SkinnyDipped Baking Bits

Makes 6 Rolls

For the Rolls

  • ¼ cup Warm Water
  • 2 tablespoons Granulated Sugar
  • 1 tsp active dry yeast
  • 2 tbsp Butter, melted and cooled
  • 1/2 cup Coconut Milk
  • ½ tsp Vanilla Extract
  • 2 cups AP Flour
  • 1 egg, slightly beaten
  • 2 tsp meted Coconut Oil, for the bowl

For the Filling

  • ½ cup Semi-Sweet Chocolate Bits, chopped
  • 4 tbsp Butter, softened
  • ¼ cup Allulose, or coconut sugar
  • ½ teaspoon Cinnamon
  • 1 tbsp Cocoa Powder

For the Icing

  • 1-2 tbsp Coconut Milk
  • ½ cup Confectioner’s Sugar


  1. In a small bowl combine the yeast, warm water, and 2 tablespoons sugar and set aside. Meanwhile, in a large bowl whisk the coconut milk, melted butter, eggs, and vanilla until combined.
  2. Add half of the flour and mix well, then add the yeast mixture and stir to combine. Pour in the rest of the flour and continue to mix with a spatula until the flour is mostly absorbed. Turn the dough out onto a lightly floured surface and knead the dough until elastic and stretchy; about 1-2 minutes.
  3. Coat the bowl with melted coconut oil and form the dough into a ball. Place the dough in the bowl and cover with a towel to rise in a warm area for 1 hour.
  4. Once the dough has doubled in size, turn it out on a lightly floured surface and roll into a large rectangle.
  5. In a small bowl mix the filling ingredients except chopped chocolate. Spread onto the dough and top with SkinnyDipped Baking Bits. Roll into a log and slice into six rolls. Place in an oiled baking dish, cover, and let rise for an additional 30 minutes. Preheat oven to 350F.
  6. Bake the rolls for 25 minutes or until golden.
  7. Mix the icing ingredients until smooth and spread over the warm rolls to serve.