Add all the dry ingredients to a bowl and whisk them together. Melt coconut oil. Add oil and milk to a separate bowl and whisk them together.
Add wet ingredients to dry ingredients and knead. The dough will be pretty sticky but don't worry, it will come out very nice and moist. Knead for a few minutes to get that gluten forming.
Cover the bowl and let it rise for at least one hour.
Meanwhile, make the filling. Take margarine out of the fridge and let it soften. Then add it to a bowl along with cinnamon and sugar. Cream it together, using an electric mixer.
If you're making the apple filling, make that one instead of cinnamon. Cook the apples in a saucepan along with a splash of water. Let them soften and even roast a bit. Add sugar so it starts caramelizing. Add the spices and stir it all together. If your apples aren't falling apart, use a hand blender or a fork to mash them a bit, still leaving some bigger pieces in the sauce. Let it cool down a bit before using it on the dough.You can easily just use some apple mousse, add the spices and some sugar if needed, and you're done. Flour a clean surface. Take the dough out of the bowl and roll it out on the floured surface. Roll it into a rectangular shape. Make it about 3-5 mm thick.
Spread your cinnamon filling (or apple filling) all over the surface. Use it all up.
There are two ways to do the rolling. 1. Start rolling from the longer side of the dough. Roll tightly to create a "snake" shape. Cut it in circles (your rolls).2. Cut the dough into strips and roll them into rolls. Make about 15 of them. They will turn out to be a lot prettier in my opinion. That's what I did before taking the pictures above. Line your baking tin with parchment paper - it can be circular or rectangular. Put your rolls in it, about a centimeter away from the edge (they will rise and then rise again while baking). Leave some space between one and another too.
Cover and let it rest for another 30 minutes.
Take coconut milk (the fatty one) and brush some over the tops of cinnamon rolls. Simply pour the remaining coconut milk over the rolls. It will pour down to the bottom and contribute to the softness of the baked rolls. Do not leave this step out.
Bake for 30 minutes at 180°C.
For the frosting, put all the ingredients into a blender and blend until smooth. If you can't blend it well, add some more coconut milk, but not too much, you don't want it to be too runny. You may also add more sugar if you want. You might not really like the taste on its own, but combined with rolls, it turns out amazing!
Let the rolls cool down a bit before serving. Add frosting when they're warm, not hot, and enjoy with some coffee or warm milk.
