Gluten-Free, Dairy-Free, Serves 6

• 1 envelope active dry yeast
• 1/2 cup full-fat coconut milk lukewarm
• 1 tsp salt
• 1/4 cup coconut sugar
• 2 large eggs at room temperature
• 1 tsp pure vanilla
• 1/2 cup vegan butter at room temperature
• 1 1/2 cup coconut flour
• 2 tsp coconut oil
• 1 cup almond flour

Filling:

• 2 cups strawberry jam
• 1 egg beaten for wash
• 2 Tbsp freeze-dried strawberry powder
• 1 cup coconut sugar

Directions:

Pretreat the baking sheet with parchment paper. Mix well with the yeast, milk, and 1 Tbsp of sugar into a small bowl. Set to one side for 15 minutes until foamy. Add flour, remaining sugar, and salt into a standing mixer bowl. Using the dough hook accessory, mix together quickly. Ass the foaming yeast mixture, eggs, and vanilla. Mix for 5 minutes or until the dough starts to come together. Then add the butter gradually, with the mixture on medium until incorporated, then turn the mixture up and knead for 10 minutes. Once kneaded, place the dough in a greased bowl and cover. Let rise in a warm place for 1 1/2 hours. Once doubled in size, roll the dough out into a large rectangle. Cut the dough in half, wrap it, and put it into the fridge for 1 hour. Onto a floured workspace, roll the dough out to 8×16 inches. Spread a thin layer of the jam over the dough, roll the dough into a log, and cut it into 1-inch pieces. Place the rolls onto a tray and let rise in a warm place for 45 minutes. Preheat the oven to 350 degrees F. Brush with an egg wash and bake for 25-30 minutes or until golden brown. Once baked, toss the rolls in strawberry sugar coating.