Turmeric Coconut Cacao Cinnamon Rolls

Turmeric Coconut Cacao Cinnamon Rolls

Cooking time    -    90min

For the Rolls:

  • 1 cup non-dairy milk
  • 2 tablespoons sugar
  • 1 pack instant yeast
  • 3 tablespoons coconut oil
  • 2 1/4 cups flour
  • Turmeric, as desired

For the Filling:

  • 1/4 cup coconut oil
  • 1/4 cup desiccated coconut
  • 1/4 cup cacao
  • 1/2 cup raw cane sugar (could also use brown or coconut sugar)


  1. Prepare the Dough:

    • Warm the non-dairy milk until it's just warm to the touch, not too hot.
    • Stir in the sugar until dissolved, then sprinkle the yeast over the top. Let it sit for about 5 minutes until it becomes frothy.
    • In a large mixing bowl, combine the flour, turmeric, and coconut oil.
    • Pour in the yeast mixture and stir until a dough forms.
    • Knead the dough on a floured surface for about 5-10 minutes until it's smooth and elastic.
    • Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
  2. Make the Filling:

    • In a small bowl, mix together the coconut oil, desiccated coconut, cacao, and raw cane sugar until well combined.
  3. Assemble the Rolls:

    • Punch down the risen dough and roll it out on a floured surface into a rectangle, about 1/4 inch thick.
    • Spread the filling mixture evenly over the dough, leaving a small border around the edges.
    • Starting from one long edge, tightly roll up the dough into a log.
    • Using a sharp knife, cut the log into 12 equal-sized rolls.
  4. Bake the Rolls:

    • Preheat your oven to 180°C (350°F).
    • Place the rolls in a greased baking dish, leaving a little space between each one.
    • Cover the dish with a kitchen towel and let the rolls rise for another 30 minutes.
    • Once risen, bake the rolls in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
Editor’s Note
“Have your guests exclaim at the new theme to hors d’ouvres finger foods at your next cocktail party.”

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