for all my cinnamon scroll lovers… or anyone really! 💁🏼♀️ a new fav way to have cinnamon scrolls & it’s low key perfect for brekky☕️ #recipe: the dough is a recipe from my ebook ‘For the Louvre of Food’ (link in bio) & it seriously neverrrr fails me. cinnamon filling: —1/3 cup coconut oil, melted —1/2 cup coconut sugar brown sugar —1/4 cup maple syrup —2 tbsp cinnamon frosting: — light cream cheese, milk & vanilla paste method- 1. prep your dough as per instructions & Line a 1L loaf tin. 2. filling: mix filling ingredients together to form a paste (use a whisk if coconut oil chunks remain) 5. Roll out your dough into a large rectangle & spread cinnamon filling all over rolled out dough,. sprinkle over an extra layer of coconut sugar & cinnamon (optional). 6. Use a pizza cutter & cut dough into a grid, forming evenly cut squares (should end up with approx 20 squares (roughly 5cm x 5cm)) 7. Line up the cut squares against each other in the tin, ensuring they are neatly packed together. 8.Loosely cover tin with cling wrap & set aside to rise for approx 20 mins. Pre-heat oven to 170°C during this time. 9.Once risen, remove plastic & place in the oven for approx 30-35 mins or until risen & golden. Remove from oven. 10.Once it has cooled slightly, use a spatula to combine frosting ingredients together. enjoy warm & top with cream cheese 🫶🏼 #cinnamonroll #toast #healthyrecipes #baking #breakfast