• While preheating the oven to 350F/175C, lightly grease a mini muffin tin with (vegan) butter or nonstick cooking spray.

The dough

• Whisk together half of the flour, yeast, baking powder, and salt in a medium bowl. In a large bowl, stir together the milk, butter, and sugar.
• Add the dry mixture to the wet mixture and mix to combine. Then continue to mix in the remaining flour, two tablespoons at a time, until the dough begins to pull away from the sides of the bowl.
• Turn the dough out onto a well-floured surface, and knead for 3-5 minutes or until the dough springs back most of the way when you gently press your index finger into it.
• Let the dough rest while preparing the filling, for 8-10 minutes.

The filling

• Stir together the coconut sugar and cinnamon in a small bowl.
• Melt the butter in a small saucepan (softened, just melted).

Roll out the dough

• On a clean, well-floured surface, divide the dough in two and start by rolling out 1 of them out into a 6x22” / 15x55 cm rectangle and brush it with the melted butter, leaving a 1”/2.5cm border on the two longer sides.
• Sprinkle the rolled out dough with the cinnamon sugar, leaving a 1”/2.5cm border on the two longer sides again.

Roll up the dough and cut it into rolls

• Carefully roll up the dough into a log, starting at one long edge and rolling towards the other one. 
• Slice the log into 10-12 pieces using a sharp serrated knife. Place the rolls into the prepared mini muffin tin and cover them with a tea towel.

  Now continue doing the same for the other piece of dough.
• Once all 24 mini cinnamon rolls are in the muffin tin, cover them again with a tea towel for 5-10 minutes until the oven is preheated and ready to bake the cinnamon rolls.

Bake the cinnamon rolls

• Bake the cinnamon rolls for 15-17 minutes or until the filling is bubbling and the sides feel firm. Let them cool in the pan for at least 10 minutes before serving.
• Optional: add frosting to the still warm cinnamon rolls just before serving (See notes for frosting recipe).