These are exactly what you are expecting. Sweet and soft like you remember. My favorite part happens to be that you don’t have to get them out of a can that POPS! and scares you every time. (No matter how hard you tried not to jump.) No one wants that when they’re still trying to wake up.
- ¾ C. non- dairy milk ( I used almond with best results )
- 2 ¼ tsp. active yeast
- 3 c. pastry flour ( or if you don’t have that on hand, mix all purpose, and whole wheat ½ and ½ )
- 1 TBSP baking powder
- ¼ c. raw sugar
- 2 tsp. cinnamon, divided
- 1/4 tsp. fine salt
- 5 tbsp unsweetened applesauce
- 4 TBSP brown sugar
- 2 TBSP raisins ( seems like I always add more )
- 1 c. confectioners sugar
- 1 tsp. non-dairy milk
Preheat oven to 350. Grease a 8 inch round cake pan and set aside.
Gently warm non dairy milk to approx. 110 degrees and sprinkle in the yeast. Let dissolve for about 5 minutes.
Meanwhile, whisk 2 cups of flour in a mixing bowl with baking powder, sugar, 1 tsp. cinnamon and salt.
Stir in the applesauce and non-dairy milk mixture, using a spatula to combine, then stir in a ½ cup of flour.
Stir in remaining flour and knead in the mixing bowl for about 15 to 20 minutes until elastic dough forms.
Flour dust a rolling pin and roll the dough out into a large flat rectangle.
In a small bowl, combine brown sugar, raisins (if using) and remaining cinnamon.
Spoon and spread this mixture onto the dough rectangle, leaving a one inch space around the edges.
Gently and tightly roll the dough up. Use a pizza cutter or a very sharp knife to cut the dough into six to eight equal pieces.
Place the buns in the pan, if it’s a tight fit, it’s alright. If you have some odd shaped ones like I did, just throw them in the middle.
Bake for 25 minutes, or until slightly golden.
While baking prepare the icing by mixing the confectioners sugar with the non-dairy milk until you get a glazy syrup.
When the rolls are golden, drizzle the icing over and enjoy hot.