Easy Cinnamon Rolls

2 Tbsp. yeast
½ cup warm water
½ cup sugar
3 Tbsp. coconut oil
3 cups warm water
1 Tbsp. salt
2 cups whole wheat flour
6 ½ cups all-purpose flour
½ cup butter, melted
4 tsp. cinnamon
1 cup sugar
1 cup raisins

Mix yeast, 1/2 cup water, and sugar; let sit one minute. Mix in oil, 3 cups water, and salt. Add flours until soft, but manageable. Lightly oil; let rise one hour. Divide into four balls. Cover and let rest. Preheat oven to 350°F. Move oven rack to second shelf. Lightly grease four round cake pans.

Divide dough into four balls. Roll each ball into a 12x8-inch rectangle. Brush two tablespoons melted butter over dough. Combine remaining sugar and cinnamon and sprinkle 1/4 cup over buttered dough. Roll up, jelly-roll style; seal seam with a little water. Slice each roll into 12 equal pieces. Place in prepared cake pans. Cover and let rise for 30 minutes. Bake for 20 minutes. Cool.

Yield: 4 dozen cinnamon rolls