¾ cup non-dairy milk
1 packet active yeast
3 cups whole wheat pastry flour
1 tbsp baking powder
¼ cup raw sugar
2 tsp cinnamon
¼ tsp salt
6 tbsp unsweetened applesauce
4 tbsp brown sugar
2 tbsp raisins (optional)
1 cup confectioners sugar
1 tsp non-dairy milk
Preheat oven to 350F.
Grease a circular cake pan and set aside.
Gently warm 3/4 cup non-dairy milk to about 110 degrees. Sprinkle yeast over warmed non-dairy milk and let it dissolve, about 5 minutes.
Combine 2 cups of flour, 1/4 cup sugar, baking powder, 1 tsp cinnamon and 1/4 salt in a large bowl. Add 5 tbsp applesauce and yeast mixture, stirring spatula to combine. Add in another 1/2 cup flour, stirring to combine. Sprinkle remaining flour on a flat surface and knead dough, kneading in most of the flour.
Knead about 15-20 times. Using a floured rolling pin, roll dough out into large, thin rectangle and set aside.
Prepare filling by combining 4 tbsp brown sugar with 1 tbsp unsweetened applesauce, 1 tsp cinnamon and raisins if using. Spoon filling in the center of the dough and spread it around, leaving 1” edge clear. Gently but tightly roll the dough up.
Use a pizza cutter, sharp knife or string to cut off 6 rolls and place into prepared cake pan and bake 20 to 25 minutes, until golden and cooked through.
Meanwhile, prepare icing by mixing 1 cup confectioners sugar with 1 tsp non-dairy milk (plain or vanilla), whipping until it becomes a thick glaze with no sugar chunks. Spread glaze over hot buns.
Recipe and photo credit to Lindsay Nixon, founder of the blog Happy Herbivore.