1 1/2 c. hot milk, 110 degrees
1/3 c. coconut oil, melted
1/2 c. honey
2 eggs + 1 egg yolk
2 t. salt
5 c. freshly milled organic hard white wheat (4 cups not ground)
1 T. yeast
1 c. packed brown sugar
2 T. cinnamon
1/3 c. butter, melted
1/4 c. shredded coconut flakes
1/2 c. apples, peeled and chopped finely
4 oz. cream cheese, softened
2 T. butter, softened
1 T. honey
Cinnamon and raw sugar to sprinkle on top
I put everything in my Kitchen Aide mixer in the order listed. With my paddle attachment mix it until just incorporated. Switch to a bread hook and knead for 15 minutes on 3-4 speed. When the dough is pulling away from the sides, transfer to a generously greased cookie sheet and cover to rise, about 45 minutes.
After if has doubled in size, transfer dough to floured surface. Roll out to 16×21. Mix cinnamon and brown sugar together in a small bowl. Spread melted butter evenly over rolled dough, go all the way to the edges. Sprinkle cinnamon/ sugar mixture, coconut and apples.
Roll width wise, to give you the most rolls. Cut into 12 rolls. Place in a greased 13×9 pan, cover and let rise again until doubled. 45 more minutes. Trust me it is worth the time!
While they are rising make your frosting. In a mixer with the whisk attachment whisk the cream cheese, butter and honey until creamy. Set aside.
When rolls have doubled in size, bake in a preheated oven at 400 degrees for 20-25 minutes. It is VERY important to not over cook these. Remove them when they are just browned.
When they have cooled spread the icing over them and sprinkle with cinnamon sugar.