Gluten Free Dairy Free Serves 12

Ingredients:

• 2/3 Cup Warm Coconut Milk
• 1 1/4 Cup Cashew Yogurt
• 2 1/4 tsp Instant Yeast
• 3 Cups Coconut Flour
• 2 tsp Maple Syrup
• 1/2 tsp Sea Salt
• 1/4 Cup Packed Brown Coconut Sugar
• 2 Cups Vegan Butter
• 1/4 Cup Coconut Sugar
• 1 Tbsp Cinnamon Ground
• 2 Peaches Thinly Sliced
• 1 tsp Pure Vanilla

Directions:

In the bowl of a standing mixer, combine the milk, yeast, syrup, 1 cup yogurt, flour, and salt. Using the dough hook, mix until the flour is fully incorporated (4-5 minutes). Add 4 Tbsp of room temp butter and mix for another 2-3 minutes.

Cover the bowl with a dish towel and let sit at room temp for 1 hour or until doubled in size. Knead the dough and roll out onto a lightly floured surface creating a large rectangle about 14X14 inches. Lay thin slices of butter over the surface pushing down gently to the surface. Fold dough like an envelope wrap in cloth and place into the freezer for 15-20 minutes.

Butter bread pans (9X5 inch). Mix sugars and cinnamon in a small bowl. Remove dough from the freezer and roll back out into a 14X14 rectangle. Spread 4 Tbsp butter softened over the top. Sprinkle over half of the cinnamon sugar over half. Place peach slices over the end with sugar and top with more sugar. Next, gently roll the dough into a log keeping the filling in place (I add sugar as I roll). Pinch the edges to seal and cut into 6 rolls and place cut side up. Cover and let sit for 45 minutes. Preheat the oven to 350 and bake for 30-35 minutes or until golden brown on top. Let cool for 5 minutes in the pan then transfer to the cooling rack to cool completely. Serve with vegan cream cheese icing over top.