2/3 cup warm water
1/2 teaspoon dry active yeast
1/2 teaspoon granulated sugar
1 teaspoon olive oil plus more for bowl
1 cup bread flour plus more for work surface
1/2 cup whole-wheat flour
1 teaspoon + 2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1 tablespoon coconut oil, melted
1/3 cup coconut sugar
In a small bowl, combine the water, yeast, sugar and olive oil. Let stand until foamy, about 5 minutes.
In the bowl of a food processor, pulse the flours, 1 teaspoon cinnamon and salt. Add the yeast mixture and process until a ball of dough forms. Transfer the dough to an oiled bowl. Cover and let rise until doubled in volume, about 2 hours or up to overnight in the refrigerator.
Preheat the oven to 375 degrees F Line a sheet pan with parchment.
Roll the dough into a 10-inch by 14-inch rectangle on a lightly floured work surface. Brush with coconut oil.
In a small bowl, combine the coconut sugar and remaining cinnamon and sprinkle evenly over the dough. Roll dough into a log starting with one of the short sides.
Place the log, seam side down, on the prepared sheet pan and chill in the freezer for 15 minutes.
Transfer the log to a cutting board. Trim the uneven ends. Slice the log into 1-inch-wide rolls. Place them on the prepared sheet pan spacing 3 inches apart.
Bake for 20-25 minutes until puffed up and golden brown. Serve warm or at room temperature.
The rolls are best the day they are baked.