Ingredients

• 4 cups Organic Whole Wheat Flour
• 1/2 cup Organic Cane Sugar
• 1/2 tsp Salt
• 1 cup Organic Milk warm (I used almond milk)
• 2 Eggs
• 1 Egg White
• 3 Tbsp Coconut Oil melted
• 3 tsp Fast Rise Yeast

• 3 Tbsp Butter (super soft almost melted or completely melted)
• 1 cup Brown Sugar
• 2 tsp Ground Cinnamon

• 6 oz Cream Cheese
• 3 Tbsp Butter softened
• 1-1/2 cups Powdered Sugar
• 1 tsp Vanilla Extract

Instructions

1. Add ingredients to the bread machine in the recommended order. Set to whole wheat, dough cycle. When the timer beeps, roll out the dough into a 9×13 inch rectangle.

1. Spread the butter on the dough.
2. Mix together the brown sugar and cinnamon.
3. Sprinkle over the butter and lightly press into the dough.
4. Roll up the rectangle (should be about 13-15 inches).
5. Place on a parchment paper (or greased foil) lined pan. Make sure it has edges as some of the filling can ooze out.
6. Cut into 1 inch slices, but don’t cut all the way through!
7. Leave the rolls joined by a little bit of dough at the bottom. Then start layig the rolls flat on the baking sheet, overlapping each one over the last, and coiling the log into a circular wreath shape as you go.
8. Tuck the last roll under the first, and you’re done!
9. Let set for 30 minutes, covered with a towel, then bake OR Place in the refrigerator overnight. The next morning, let the rolls sit at room tempurature for about 30 mintues. There may be some oozing, that is ok.
10. Preheat the oven to 350 degrees and bake for about 20 minutes or until the rolls start to slightly brown on top and the middle is not doughy. Let cool. Drizzle with Cream Cheese Icing

1. Beat cream cheese and butter in mixing bowl until smooth.
2. Add in vanilla and powdered sugar.
3. Mix until no lumps remain.
4. Add milk to thin if needed, to drizzling consistency.
5. Drizzle onto cooled rolls. There will be enough left to dip rolls in if desired!