Ingredients

Roll Dough:
• 4 ½ cups whole wheat flour
• 4 ½ cups unbleached flour
• 4 ½ tsp instant yeast
• 1 cup palm sugar
• 1 Tbsp sea salt
• 1 cup orange juice, heated
• 2 cups hot water
• 6 Tbsp coconut oil
• 2 eggs, beaten

Filling:
• 1 tsp cinnamon
• 6 Tbsp orange zest (the zest from 2-3 large oranges)
• ¾ cup coconut oil
• ¾ cup coconut palm sugar

Glaze:
• ½ - 1 cup orange juice
• 8 oz. low-fat cream cheese
• 1 lbs. powdered cane sugar
• chopped walnuts

Instructions

• Combine the sugar, salt, coconut oil and hot water in Bosch beat 30 seconds
• Add in eggs and mix until combined.
• Add ½ flour and put yeast on top of flour pile. Mix for 20 seconds. Scrape bowl. Add the rest of the flour. Adding a little more flour if needed until dough barely pulls away from the sides of the bowl and is not too sticky.
• Knead dough 2 minutes.
• Put dough in an oiled bowl and let it rest, covered, in a warm place while you make the filling.
• Mix orange zest, coconut oil and palm sugar. Spread mixture on the dough with spatula. (Do not use hands! It melts the mixture and makes it too runny.)
• Divide dough in half. Roll out into a rectangle about 3/8-inch-thick, 21” x 16” on a slightly floured surface.
• Spread the filling the dough (DO NOT SPREAD FILLINGS ON 1 to 2” ON THE LONG EDGE. THIS WILL PROVIDE AN AREA FOR THE SEEPING TOPPING TO GO AND ALLOW THE EDGE TO SEAL.)
• Roll up the dough (starting with the side farthest away from you).
• Using a heavy thread or dental floss cut into 1”- 1½ inch slices and place on a greased cookie sheet.
• Cover and let rise in a warm place until double. (about 1 hour),
• Bake at 350 degrees F for 20-22 minutes.
• Allow the rolls to cool for 3 minutes. Spoon on the glaze and sprinkle with nuts.