Cinnamon Pinwheels - Organic, Sweet, Warm, Delicious, & Tantalizing

Cinnamon Pinwheels - Organic, Sweet, Warm, Delicious, & Tantalizing

July 22, 2016


  • 2 cups All-Purpose Flour
  • 1 ¼ tsp Baking Powder
  • Pinch of Salt
  • ¼ Cup Pure Cane Sugar
  • 7 Tbsp Canna-Coconut Oil
  • 1 Large Egg
  • ¼ Cup Nut Milk
  • ¼ cup Coconut Milk
  • ¼  Cup Dark Brown Sugar (packed)
  • 2 Tbsp Ground Cinnamon
Instructions for Baking
  1. Pre-heat oven 350 degrees
  2. Grease 6-8 wells of a regular 12-cup muffin pan and set aside
  3. In a large bowl, place 1 2/3 cups of the all-purpose flour, baking powder, salt, & sugar. (whisk together)
  4. Add 3 Tbsp of canna-coconut oil, egg, nut milk, and coconut milk. (Mix together)
  5. Knead with floured hands until dough is smooth.
  6. Place dough on a sheet of flour dusted parchment paper
  7. Roll the dough out in a rectangle until it is 1/4” thick.
  8. In a separate bowl, Mix brown sugar, cinnamon, & 4 Tbsp of canna-coconut oil. (Mix together well.)
  9. Spread cinnamon mixture over the dough in an even layer. Leave ½” barren around the perimeter.
  10. Roll the dough tightly
  11. Slice the roll into rounds 1” thick
  12. Stuff each roll into the well of the muffin pan
  13. Bake for approx. 25 minutes, or until golden brown
  14. Let rolls cool & remove rolls from muffin pan.
** Drizzle with delicious icing for the final touch ** Recipe by Chasitie A. Bell

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