Cinnamon Bun Dough:
- Add yeast and sugar to warm milk in a large bowl. Stir gently to combine and allow the yeast to foam to proof. Once the yeast has proofed, stir in melted coconut oil, salt, eggs, flours and arrowroot into yeast mixture. Gently mix until well-combined.
- Turn dough onto a lightly floured surface and knead for 10-12 minutes. Form the dough into a large ball and place into a large lightly oiled glass bowl. Cover lightly with a damp towel and set aside while you work on the filling.
Cinnamon Bun Filling:
- Add the cinnamon, oil, dates, honey and water to a food processor and process into a thick, smooth paste (Note: if cinnamon-date paste is a consistency that would be too thick to easily spread, simply add more water, 1 teaspoon at a time, until desired consistency.) Set cinnamon-date paste aside.
- Place dough on a large lightly floured surface, knead gently with hands and use a rolling pin to roll to a 1/4 inch thickness. Spread cinnamon-date paste evenly over the top of the dough.
- Scatter the pecans evenly over the cinnamon-date paste.
- Tightly roll the dough, beginning at the long edge, until a log of dough has been formed.
- Cut the dough into 3/4-inch to 1-inch slices and place onto a lightly oiled sheet pan.
Baking & Frosting:
- Preheat oven to 350 degrees Fahrenheit.
- Place rolls into oven and allow to cook until lightly browned and cooked through, but not overcooked, about 23 to 25 minutes.
- While cinnamon buns are baking, prepare frosting: in a mini food processor, add the softened coconut butter, lemon juice, maple syrup and vanilla. Mix together for 1 full minute, or until smooth, creamy and lump-free. Transfer the frosting to a zip top bag and cut a small hole from the corner (learn more about how to make a Ziploc Frosting Bag HERE.)
- Remove the cinnamon buns from the oven and set on a wire rack to cool to room temperature before frosting.
- To frost, begin piping a thin swirl on top of the cinnamon buns. Serve at once.
Note: leftovers can be stored in a covered container in the refrigerator for up to 3 days or in the freezer for up to 3 weeks.