Add the dry ingredients and turn it on in the “Dough” setting.
Set the timer for 20 minutes and let it do its thing.
When time is up, take the dough out and roll it out to an oblong shape (see image above).
Add a layer of softened butter all over the surface.
Then add a layer of sugar (I use coconut sugar).
Top it off with a layer of ground cinnamon. Optional: add a 4th layer, which could be ground or crushed nuts like almonds, pecans or walnuts.
Roll up the dough the long way so the roll is longer than fatter.
Cut the roll in half. Cut each half into halves. You should have 4 small rolls now.
Cut each small roll into thirds to have a total of 12 cinnamon rolls.
Place them on a greased or lined cookie sheet or tray.
Cover them with a rag and set the timer to let them rise for 45 minutes.
Once they 45 minutes are up, they should be about double in size.
Turn the oven on to 350 degrees and put the cinnamon rolls in the oven (without the rag that was covering them).
Set the timer to 30 minutes. When the 30 minutes are done, keep an eye on them. They should be golden brown, but not too doughy and not too dark.
Remove from oven and cool for 5-10 minutes.
If desired, butter or maple syrup or cream cheese frosting can be slathered on top. For the Homemade Cream Cheese Frosting Recipe {Free Printable}, click on the link.
Enjoy!