3/4 cup granulated sugar, divided
1 tablespoon cinnamon
5 cups self-rising flour
2 cups milk (whole or 2% are best)
1/2 cup unsalted butter, melted
Almond Butter Glaze:
1/2 cup Justin's Cinnamon Almond Butter
1 tablespoon coconut oil
Preheat the oven to 350F. Grease a 9x13-inch baking dish.
Mix 1/2 cup of the sugar and 1 tablespoon cinnamon together in a small bowl. Set aside.
Whisk the flour and remaining 1/4 cup sugar together in a large bowl. Add the milk and 4 tablespoons of the melted butter together in a medium bowl. Pour the milk mixture into the flour mixture and stir until a dough forms.
Place the dough onto a floured work surface. Sprinkle with more flour, and knead until smooth, sprinkling with more flour as needed to prevent sticking. (Do not overknead unless you want tough cinnamon rolls!)
With a floured rolling pin, roll the dough into a 24- by 10-inch-long rectangle about 1/4-inch thick, with the longer side facing you.
Brush 2 tablespoons of the melted butter onto the surface of the dough. Sprinkle it evenly with the cinnamon-sugar mixture, leaving a 1/2-inch border.
Starting at the long end closest to you, roll the dough up tightly into a log. Pinch the seam together at the top. Cut the dough crosswise into 15 pieces, and set the cut rolls cut-side up in the baking dish.
Brush the tops of the cinnamon rolls with the remaining 2 tablespoons of melted butter.
Bake until golden brown, about 35 minutes.
To make the glaze, place the almond butter and coconut oil in a microwave-safe bowl and microwave 30 seconds until smooth and melty. Whisk well.
Drizzle the warm cinnamon rolls with the glaze, and enjoy!