For the Cinnamon Rolls: – coconut milk – coconut oil – granulated sugar – active dry yeast – egg – all-purpose flour – baking powder – sea salt
Whisk the rest of the sugar, melted coconut oil, and the beaten egg into the mixing bowl with the coconut milk-yeast mixture and mix until well incorporated. Add half of the flour mixture to the mixing bowl and stir well.
Lay a sheet of parchment paper on your counter and sprinkle it lightly with gluten-free flour. Transfer the cinnamon roll dough to the center of the parchment paper, and roll it into a rectangle that is about ¼-inch thick.
Spread the coconut oil over the cinnamon roll dough. Sprinkle the cinnamon and brown sugar over the dough. Press the cinnamon and sugar gently into the dough using your hands.