Ingredients
3/4 c. non-dairy milk
2 1/4 tsp active yeast
3 c. whole-wheat pastry flour
1 tbsp baking powder
1/4 c. raw sugar
2 tsp ground cinnamon, divided
1/4 tsp fine salt
5 tbsp unsweetened applesauce
4 tbsp brown sugar
2 tbsp raisins (optional)
1 c. confectioners’ sugar
1 tsp non-dairy milk
Preparation
*Preheat oven to 350ºF. Grease or spray a round 8-inch cake pan and set aside.
*Gently warm non-dairy milk to approximately 110ºF. Sprinkle yeast in and let it dissolve, about 5 minutes.
*Meanwhile, whisk 2 cups of flour in a mixing bowl with baking powder, sugar, 1 tsp cinnamon, and salt.
*Stir in applesauce and non-dairy milk mixture, using a spatula to combine, then stir in 1/2 cup of flour.
*Stir in remaining flour and knead in the mixing bowl 15 to 20 times until elastic and not excessively sticky.
*Flour a rolling pin and roll dough out into a large, thin rectangle.
*In a small bowl, combine brown sugar, raisins, if using, and remaining cinnamon. Spoon and spread this mix around the center of the dough, leaving 1-inch edge clear.
*Gently but tightly roll the dough up. Using a string, pizza cutter or sharp knife, cut roll into six equal pieces.
*Place buns in the prepared pan; a tight fit is okay.
*Bake for 25 minutes, until slightly golden and thoroughly cooked.
*While baking, prepare icing by mixing confectioners’ sugar with non-dairy milk until a thin glaze forms.
*Drizzle icing over the buns while they’re still warm.
