Method

1. Prepare the Dough

1. In a small bowl, mix the warm water, yeast, and honey. Set aside for 10 minutes until a foamy layer forms.
2. In a large bowl (or stand mixer), combine melted coconut oil, cinnamon, coconut sugar, and milk. Mix until combined.
3. Gradually add the flour ½ cup at a time, mixing as you go. Add the yeast mixture once partially incorporated.
4. Mix until a soft, tacky dough forms. Add more flour if needed - the dough should be soft but not sticky.
5. Transfer to a floured surface and knead for 1 minute. Shape into a ball, place back into a lightly greased bowl, and cover.
6. Allow to rise in a warm place for at least 1 hour, or until doubled in size.

Make the Filling

7. In a bowl, whisk together melted coconut oil, coconut sugar, maple syrup, and cinnamon until smooth and paste-like.

Shape the Croissants

8. Roll the dough into a large rectangle on a lightly floured surface. Spread the cinnamon filling evenly over the dough. Optional: sprinkle extra cinnamon and sugar on top.
9. Using a pizza cutter or sharp knife, cut the dough into long triangles, approx. 8cm wide.
10. Roll each triangle from the wide base toward the tip to form a croissant shape.
11. Place onto lined baking trays, leaving space between each. Cover loosely and allow to rise for 20 minutes while preheating the oven to 170°C.
12. Once risen, bake for 20 minutes, or until puffed and golden. Remove and allow to cool slightly.

Frosting

13. Mix the cream cheese, maple syrup, and cinnamon until smooth.
14. Spread or drizzle over the warm croissants and serve immediately.