prep time: 1 hr

rising time: 1 hr

cook time: 30 min

total time: 2 hrs 30 min

servings: 12

ingredients:

yeast:

• 1 (1/4 ounce) package active dry yeast
• 1 teaspoon cane sugar
• 1/2 cup warm water, 110°f

dough:

• 1 tablespoon terra matcha organic culinary matcha
• 4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1-1/2 cup unsweetened almond milk, room temperature
• 1/2 cup coconut oil, melted
• 1/3 cup cane sugar

filling:

• 6 dates, pitted and soaked in hot water for a few minutes
• 2 tablespoon cinnamon
• 1 cup coconut sugar
• 1 tablespoon unsalted butter, melted

frosting:

• 1/4 cup unsweetened almond milk
• 1 tablespoon coconut butter
• 1/2 cup cream cheese
• 1 teaspoon vanilla extract
• 3 tablespoon maple syrup

directions:

1. grease a 9 x 13 inch baking dish with coconut oil.
2. in a small bowl, mix together the active dry yeast, sugar, and warm water. let it sit for at least 5 minutes.
3. add the matcha, all-purpose flour, baking powder, and salt to large bowl and whisk as well. in a separate medium bowl, mix together the almond milk, coconut oil, and sugar. add the yeast mixture to the mix. pour the liquid into the large bowl with flour and use a rubber spatula to stir just until combined. the dough will be wet and sticky. transfer the dough onto a floured surface (such as a marble pastry board) and knead until smooth, while adding more flour as needed. the dough is ready once it loses its stickiness and springs back when pressing down with a finger.
4. lightly grease a large glass bowl with coconut oil. place the prepared dough into the bowl and tightly cover with saran wrap. place the bowl in a warm area (such as next to a window where the sun hits) and let it rise for 1 hour.
5. make the filling by pulsing together the dates, coconut sugar, and cinnamon in a food processor until everything comes together in a crumb-like texture.
6. preheat the oven to 350°F.
7. roll out the dough onto a floured surface into a large rectangle (about 14" x 18", 1/4 inch thickness). brush the dough with the melted butter and sprinkle the filling mixture in an even layer while covering the edges.
8. gently roll out the dough into a log and cut into 1-1/4 pieces.
9. place all 12 pieces onto the prepared baking sheet and bake for 28-30 minutes.
10. meanwhile, add the almond milk, coconut butter, cream cheese, vanilla extract, and maple syrup in a small pot. melt over low heat and whisk well. remove from the heat and set it aside.
11. remove the cinnamon rolls from the oven once done and let it cool in the pan for 10-15 minutes. drizzle with frosting and serve immediately.
12. enjoy!

notes:

• store leftover cinnamon rolls in an airtight container at room temperature for up to two days or in the refrigerator for up to 1 week.