Healthy Cinnamon Rolls with Icing

For the dough:

1. Heat the almond milk to 110°F by microwaving for 30 - 40 seconds in a microwave-safe dish. You can also heat it over the stove on low heat. Stir in yeast and coconut sugar. If using active dry yeast, allow the mixture to sit for 15 minutes. If using instant yeast, go to the next step.
2. Combine the flours and salt together in the bowl of your stand mixer. Use the dough hook attachment.
3. Add the yeasted almond milk, eggs, and vanilla extract into the dry ingredients and mix on low-medium speed for about 3 minutes, or until a dough ball forms around the hook.
4. Keep the mixer on and add a few pieces of butter at a time, allowing them to fully incorporate before adding more. Once all of the butter is mixed in, turn the mixer up to medium-high speed for 8 - 10 minutes. You can also knead by hand over a lightly floured surface for 8 - 10 minutes. To check if the dough is ready, tear off a small piece and carefully spread it out, and hold it up to the light to see if you can see the light through it without any tears. If it tears, mix the dough for another 1 minute and check again. Repeat until ready.
5. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and allow to proof in a warm environment for 1 hour or until doubled in size. Alternatively, you can proof the dough overnight in the fridge and bake in the morning. Check notes for specific instructions.

For the filling:

1. Just before you’re ready to shape the cinnamon rolls, make the filling by combining the melted butter, cinnamon, and coconut sugar in a bowl. Set to the side.

For assembly:

1. On a lightly floured surface, roll the dough out into a rough rectangle, about ¼ inch in thickness. Do not overwork the dough.
2. Spread the filling evenly all over the dough and use your hands to gently rub it in.
3. Roll the dough up from the long end (hot-dog style) and seal the edge gently. Using a sharp serrated knife or piece of floss carefully cut 12 individual 2-inch rolls.
4. Place each cinnamon roll in a 9x13 inch dish or 10.5x7.5 dish and allow them to rise at room temperature for another 45 minutes - 1 hour. This is important!
5. Near the end of the proof time, preheat your oven to 350°F.
6. Bake the cinnamon rolls for 20-25 minutes, until they are golden brown and the filling is bubbling.

For the frosting:

1. Meanwhile, in a medium bowl, beat the cold cream cheese and plain Greek yogurt with an electric mixer until smooth.
2. Add in the maple syrup and vanilla and mix until fully combined.
3. Spread across the warm cinnamon rolls and enjoy!