Having problems making Rawkinloc's Cinnamon Rolls

[tepiglet]

First of all I want to say hi to everyone;I'm new here.
I'll post an introduction soon.
So,down to business.I was all psyched to make Rawkinloc's famous cinnamon rolls.I've tried the Elaine Love recipe from Alissa' s book and wasn't overly fond of them;they tasted too much of flax,and when I made them several months ago,I didn't have a dehydrator yet.Now that I have my wonderful Excalibur,I've come to realize how much of a difference dehydrating makes with the taste and texture of recipes.
But anyways,I digress.The problem I'm having isn't with the recipe itself,but rather with the coconut oil I used in the "dough"(It's Alissa's brand by the way).I noticed after the cinnamon rolls had been dehydrating for a while,that they were starting to smell funny.So,I tasted one and it had this overpowering,rancid aftertaste.I immediately recognised that the offending taste was the coconut oil.
I've noticed before that the coconut oil gets a funny,rancid smell when it gets slightly heated.
For example,about a month ago I used the oil on my face after I ran out of my regular moisturizer,then proceeded to sit outside in the hot summer sun.The oil started to get that pungent rancid smell ,after I had been outside for a half hour or so.
Is coconut oil/butter not heat stable?If not is there anything else I can substitute?The idea of substituting olive oil in a sweet pastry type recipe seems kind of gross to me,so I don't know what else I could use instead.
Any helpful suggestions anyone?

Thanking you in advance,

tepiglet

[Rawkinlocs]

I know with some things I've made like coconut cookies, etc. I will sometimes get that really strong, coconutty flavor that's kinda "off" but I don't know if I would say "rancid"...but I believe I know just what sort of flavor you are referring to. Maybe try using less of the coconut oil if that is what you choose to use.

Now, you could use a "light" olive oil (which is what I personally choose to use) but it more than likely isn't "raw", cold-pressed as the extra virgin, darker kind is. I tend to lean more towards the lighter oil in recipes such as this for the same reason...the "truly raw" or "more acceptable" olive oils would give the rolls a REALLY "off" taste.

I will say that you could probably get away with not using any oil at all or maybe flax oil or hemp oil...whatever oil you can think of that would be light enough in flavor as to not cause a problem taste-wise. But again, you could probably do it with no oil at all and it would be fine. Try it out with a small amount and see how it works out.

[tvillemom]

I haven't tried the recipe yet, but I was going to suggest flax or hemp oil....how about making the recipe, and looking at the texture WITHOUT any oil...then add only as much as you think necessary. I'm finding the more recipes I try, the more I can "eyeball" a certain ingredient to my own taste, and if oil is something you don't LIKE, then leave it out and make your own version of the cinnamon roll! I'd like to know how your next batch turns out....if you don't mind.
Wendi
PS. WELCOME TO THE BOARD!! :D