Instructions

• To make the rolls, combine the milk, sugar, melted butter, eggs and yeast together in a food processor with the dough attachment. Add 4½ cups (550g) of the flour and the salt. Mix on medium-low speed, adding a little more flour if needed to make a soft dough that does not stick to the bowl.
• Shape the dough into a ball, place in a large bowl and cover tightly with plastic wrap. Let the dough rise in a warm spot for 1½ hours.
• Make the filling by beating the coconut sugar, butter and ground cinnamon together until well combined.
• Place the dough onto a floured work surface and roll out into a rectangle about 14x16-inches (35x40cm). Spread the spiced butter filling evenly over the dough, leaving a 1-inch (2.5cm) border at the top and bottom. Starting at the long side, roll up the rectangle into a log. Pinch the seams together and cut the log into 8 equal sized slices.
• Prepare a 9x13-inch (23x33-cm) baking sheet lined with baking paper and place the slices on the sheet, allowing space between each to rise. Cover with plastic wrap and set aside to rise for a further 1-1½ hour until the dough has risen.
• Preheat the oven to 350°F (180°C). Place the sheet into the oven and bake the rolls for 25-30 minutes until golden brown. Remove the sheet from the oven and place the rolls on a wire rack to cool for 15 minutes.
• Meanwhile, make the icing. Place all the icing ingredients, apart from the milk, into a food-processor. Beat on a low speed until combined, then keep adding the milk until a pourable mixture is achieved.
• Drizzle the icing over the warm rolls and cool for a further 15 minutes. Serve the rolls warm or at room temperature.