Place all the dough ingredients (add the salt last so it won't interact with the yeast otherwise the yeast won't work and the dough won't rise) in a mixer bowl and mix with a kneading hook for a few minutes. It is important to clean the sides of the bowl every few minutes to ensure that all the ingredients have been combined. If the dough is slightly sticky, that is fine too.
Grease the bowl and make sure that all the dough is greased too. Cover with plastic and let the dough rest in a warm place for about an hour or until the dough doubles in volume.
Preheat the oven to 180°C / 350°F degrees with fan and place baking paper on a pan.
After the dough has risen, flour the work surface and transfer the dough to it.
Using a rolling pin, roll the dough into a large rectangular leaf, 3 to 4 mm thick.
Spread the melted coconut oil evenly on the dough and then, spread the sugar and the cinnamon.
With a knife or pizza roll, cut lengths 2.5 cm wide and roll into snails. Place the snails on the pan in large intervals.
Bake for 20 minutes until the rolls are golden.
Make the frosting: In a bowl, place powdered sugar and boiling water and mix well to avoid lumps.
Drizzle the rolls with the frosting.
Have a roll and enjoy!