Makes 12 Prep Time: 2 hr Cook Time: 25 min Total time 2 hr 25 min

Ingredients for the Rolls:

1 1/2 cups of warm water

1 tsp active dry yeast

1/3 cup of coconut sugar or organic raw sugar (finely ground)

1/2 tsp sea salt

1/3 cup of coconut oil melted

1/2 cup of Santa Barbara Organic Cocoa Powder

3 1/2 cups of white spelt flour

Ingredients for the Filling:

3 Tbs of coconut oil softened

1/2 cup of coconut sugar or organic raw sugar (finely ground)

2 tsp of Santa Barbara Organic Coca Powder

Ingredients for the Marshmallow Fluff:

1 Tbs of gelatin

1/4 cup of cool water

1 cup of organic raw sugar (finely ground)

2/3 cup of Santa Barbara Vegan Melting Chocolate Chips

3/8 cup of water

1 Tbs of pure maple syrup

1/2 tsp of vanilla extract

Directions for the Rolls:

In a large mixing bowl (stand mixer if you have one) add in water, yeast, sugar, salt and oil. Whisk together and allow it to stand for 5 minutes. Stir in 1/2 cup of cocoa powder and the first cup and a half of the spelt flour. Once combined add in more flour, about 1/2 cup at a time until the dough forms. Using your dough hook kneed the dough until it becomes smooth and elastic.

Once the dough has formed, place it into a greased bowl and cover it with a clean dishtowel and let it rise for one hour. It should double in size. You can make your filling while you wait for the dough to rise by combining the coconut sugar and cocoa powder together in a small mixing bowl. Once the dough has risen, punch it down and place onto a lightly floured surface. I like to place some saran wrap on the counter for an easier clean up. Roll out the dough into a 9x12 inch rectangle.

Rub the dough with the softened coconut oil until it is completely covered. Its okay if the coconut oil isn’t completely Smooth and even. This is just to hold the filling goodies in place. Sprinkle the dough with the coconut sugar, cocoa powder mixture until it is completely covered and all the mixture is gone. Sprinkle the melting chips on the dough. Roll the dough from the long side and seal the edges by lightly pinching it together. Cut the dough into 12 rolls. Place rolls into a greased baking pan. Allow the rolls to proof for another hour. They should have doubled in size again. Bake at 350˚F for 25-30 minutes. Serve warm with marshmallow fluff (recipe below).

Directions for the Marshmallow Fluff:

In a large mixing bowl (preferably a stand mixer if you have one) add gelatin and 1/4 cup of water and stir to mix. In a small or medium sauce pan add sugar, water, maple syrup and vanilla and stir together never medium/high heat. Allow mixture to boil stirring occasionally. Place a candy thermometer into the pot and make sure the mixture reaches 238-240˚F (112-115˚C). Once mixture reaches the correct temperature remove from heat and slowly pour into the stand mixer with the gelatin in it. Do this while the whisk attachment is going on the lowest setting. Once all of the contents of tour sauce pan have been poured into your mixing bowl crank up the speed to high. Beat the mixture until it turns a bight white marshmallow color. This takes roughly 10 minutes. The cream should come together and form stiff peaks. Serve on top of warm cinnamon rolls immediately. If the mixture sets too long it stiffens up like a marshmallow. You can reheat in the microwave if need be.

Macros:

Notes:

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