First, make your flax egg. With a fork, whisk the flaxmeal and water in a small bowl and set aside.

In a small pot, melt the non-dairy milk and coconut oil.

Whilst that is melting, combine 1 cup whole wheat flour, 1 cup all purpose flour, yeast, sugar, and salt in a large mixing bowl.

Add the flax egg, water, and the milk & coconut oil mixture to your mixing bowl and stir with a large wooden spoon.

Stir in another 1/2 cup of the whole wheat flour and get in there with your hands to knead the dough. Continue to add small amounts of flour just until the dough is no longer sticking to your hands. Be careful not to add too much flour. You don't want dry rolls! :)

Cover your mixing bowl with a damp towel for ten minutes.

Turn the dough onto a lightly floured surface and roll it into a 15 x 10 inch rectangle. If you feel the dough is getting too dry, feel free to sprinkle a very small amount of water on it and spread it around with your fingers.

Get your cup of jam out and stir in 1 Tbsp cinnamon and the optional 1 Tbsp raw sugar. Spread this mixture on your rectangle of dough evenly.

Then, roll the dough tightly, starting at the bottom and working your way up. When you finish, cut the large roll into 10-12 mini rolls.

Place each mini roll in your lightly-oiled baking dish (cut side up) and cover with that damp towel again for 30 minutes.

In the meantime, preheat your oven to 325 F.

After the 30 minutes are up, cover the rolls with tin foil or parchment paper (something to keep in the moisture) and bake for 20 minutes.

Remove the cover and bake another 10 minutes. Enjoy!