In a small bowl, whisk together the melted coconut oil, milk and sugar.

In a large salad bowl, sift the bread mix and salt. Add the liquid mixture and incorporate using a wooden spoon. Place on a floured surface and knead for a few minutes until the dough is smooth and less sticky. Form a ball and place in a large buttered or oiled salad bowl. Cover with plastic wrap or a damp cloth and leave to rest in a warm place for at least an hour.

When the dough has doubled in volume, punch it down with your fist and roll it out on a floured surface into a large rectangle measuring approximately 50 x 35 cm. Brush with coconut oil. Mix the sugar, cinnamon and nutmeg, and sprinkle over your rectangle using a small sieve.

Starting at one end 35 cm, roll into a tight log. Cut the roll into slices using a large sharp knife or string.

Place the rolls in the buttered or oiled mold, cover and leave to rise for another hour.

Preheat the oven to 175° and bake the rolls for about 25 minutes or until they are cooked and golden brown. Take out and let cool.

In a small bowl, whisk together the icing sugar and milk. Serve with the rolls.