Heat milk and 3 tablespoons of coconut oil (or substitute butter) in a microwave safe container until 110°F.  I use an infrared kitchen thermometer to measure the correct temperature. Transfer the mixture to a large mixing bowl.

Sprinkle the yeast over the milk-coconut oil mixture and allow to set for 10 minutes to activate.  After 10 minutes, add the 1 tablespoon of granulated white sugar and the kosher salt and then stir.

Add 1/2 cup of flour and stir in after each addition.  Expect to have a sticky dough.  When it gets too thick to stir with a spoon, use your hand and in the bowl, knead to form a loose ball until all the flour is absorbed.  In a clean large mixing bowl, greased with coconut oil (or butter), put the ball in and cover, allow to sit for 1 hour or as needed to rise (should be doubled in size).

While the dough is rising, mix 1/4 cup sugar and 1-1/2 teaspoons ground cinnamon together and butter an 8x8 inch square or similar baking dish.  You can also prepare the Vanilla Coconut Icing, if you wish to serve them topped with an icing.

Prepare a lightly floured surface, when dough has doubled in size, roll out into a thin rectangle.  Brush 3 tablespoons of coconut oil and sprinkle the cinnamon-sugar mixture evenly over the dough.  Roll the dough tightly and cut into 10 even pieces (they should be 1.5-2 inch sections).  Arrange in the 8x8 inch square baking dish, brush remaining coconut oil on top of the rolls and set on top of your stove.  Preheat oven to 350°F.  Allow the cinnamon rolls to sit there for at least 20 minutes to rise again before baking while the oven is preheating.  Bake 25-30 minutes, until light golden brown.  Optional: Serve warm topped with Vanilla Coconut Icing. Enjoy!