1 1/2cupsarrowroot flour/starchalso works well with tapioca or corn starch
4teaspoonsbaking powderaluminum free
2 1/2teaspoonsyeastif not instant, place in warmed milk with a touch of sugar while you ready the ingredients
1cupsucanat or whole cane sugar
3/4cuppowdered sucanatmake your own by grinding in a blender or coffee grinder
milk for consistency
Preheat oven to 375 degrees.
Combine butter and sugar until well mixed and creamy. (best results when using a mixer)
Add in the milk, eggs, coconut oil, and vanilla.
In a separate bowl, combine all dry ingredients and add to the wet mixture, beating on high until no lumps remain. (start slow and work up to high – lest you have a mess on your hands)
The dough should resemble a bread dough at this point, but will be slightly soft and wet. You should be able to tough with your fingers, leave an indentation, but not have it stick to you. If the dough is to stiff, you can add milk at 1 Tbsp increments until the right consistency is reached.
Lay 2 pieces of plastic wrap, waxed or parchment paper on the counter(overlapping by a few inches), place 1/2 of the dough onto it and cover with another layer of wrap.
Roll the dough out between the layers of wrap with a rolling pin until it reaches about 12 inches by 12 inches square in size.
Take the top layer of wrap off.
Sprinkle 1/2 cup of sucanat and 1/2 Tbsp cinnamon over the dough.
To roll, lift the edge of the wrap and help the dough roll over itself.
Using a sharp knife, slice the dough into eight even pieces and place into a buttered 9×13 pan; leaving room for the rest of the rolls.
Repeat with the second half of the dough.
Bake for 20 minutes or until golden brown.
While they cool slightly after you remove them from the oven, mix together the icing.
Mix powdered sugar and vanilla, adding just enough milk to get the consistency you desire. You’re going to look for a pourable icing, but not to thin.
Add the softened cream cheese and mix until well combined.
Pour icing over cinnamon rolls while they are still hot.