Chocolate Cinnamon Rolls

Instructions

Combine the yeast with the room temperature coconut water and a pinch of the sugar.If it gets bubbly and frothy after about 5 to 10 minutes, you have proven that the yeast is alive and you may proceed with the recipe. (*if it does not froth, it is good chance your yeast is old and dead and you should buy a fresh package)Combine all of the remaining ingredients, including the proven yeast into the bowl of your Kitchen Aid mixer with a dough hook attachmentFollow along in the video tutorial for mixing this dough.Transfer the dough to a lightly oiled bowl and cover with a towel and set in a nice warm spot to double in size. This will take approximately 1 hour depending on the conditions in your kitchen.Meanwhile prepare the chocolate schmear:Combine the water and sugar together in a small sauce pot and bring to a boil.Add to the cocoa powder and whisk smooth.Set aside to cool, but if it gets to hard to spread, just rewarm it slightlyOnce the dough has doubled, you will gently “punch down” the dough to release the gasses and proceed to roll the buns as shown in the video.Roll the dough to approximately 12″ X 20″Spread the entire surface with chocolate schmear recipe and then the shredded coconutRoll up jelly-roll style and then cut into 12 equal portions. (OR the traditional cinnamon sugar mixture below)Arrange the buns in a greased 9″ x 13″ baking dish or a 12″ cast iron pan spaced so they are about 1″ apart.Cover with a towel and place the baking dish in a warm, draft free spot to rise again.About 1 hour depending on your kitchen conditions.Once the buns have risen they will most likely be touching each other or almost touching each other and be soft and airy when you poke them, bake them in a PREHEATED 350° F oven for approximately 30- 35 minutes or until golden brown and center buns are fully bakedCool slightly and then ice with sugar glaze by combining the confectioners sugar and plant milk together and whisk smooth