These toasty warm millet cinnamon rolls are sweet, and have an aromatic cinnamon flavor that tastes as good as it smells. Tools: Food processor, measuring spoons and cups, kitchen scale, two mixing bowls, regular size muffin baking pan, rolling stick, pastry brush
Place all dry ingredients into a food processor and mix until well combined. Set aside.
In a large mixing bowl, whisk together water and egg replacer and let the mixture stand for 5 minutes until it is stiff. Add non-dairy milk and whisk again until it is well mixed.
Add the dry ingredients into the wet ingredients. Use a rubber spatula to mix at first and then use clean hand to roll the dough together to form a soft ball. It is normal if the dough is sticky at this point.
Let the dough rest in the bowl for 5 minutes and then transfer it onto a flour-dusted surface. Knead the dough to form a smooth ball. Dust the surface generously if necessary.
Roll the dough out into an approximate 13½” × 14” sheet and then brush the sheet with melted coconut oil (save approximately 1 teaspoon for brushing later). Sprinkle the mixture of cinnamon, sugar, and stevia onto the sheet.
Roll the dough up and cut it into nine 1½” wide individual rolls. Place them into a greased muffin pan. Let them rise at room temperature for 2 hours.
Preheat oven to 350 °F. Brush the top of each cinnamon roll with the remaining coconut oil. Place the muffin pan onto the middle rack of the oven and bake for 23 minutes. Remove the muffin pan from the oven and let the cinnamon rolls rest in the pan for 1 minute before transferring them onto a wired cooling rack. Serve warm.