Cinnamon Rolls

I’m not sure where powdered sugar falls on the spectrum for eating WFPB. If you’re eating WFPB, you obviously should not be eating cinnamon rolls or other high sugar/fat/calorie foods very often (or, like, ever), but if you want a treat you can make some cinnamon rolls! These are pretty painless to make and don’t use many ingredients. I’ve adapted this over from a minimalistbaker.com recipe.

Ingredients:

Servings: 8-10, depending on the size you make them

1 packet active dry yeast
1 cup unsweetened plain almond milk
3 tbs. unsweetened applesauce
¼ tsp. sea salt
3 cups whole wheat pastry flour
1½ tsp. ground cinnamon
¼ cup + 1 tbs. organic cane sugar, divided

For the icing:

1 cup organic powdered sugar
1-2 tbs. unsweetened almond milk

Directions:

In a bowl, microwave (in 30 second increments) the almond milk and 3 tbs. of applesauce until it’s warm.

Transfer the milk and applesauce to a large mixing bowl and sprinkle the yeast over it. Let the yeast sit for 10 minutes, then stir in 1 tbs. of cane sugar and salt.

Add in flour ½ cup at a time, stirring it together as you go. When the dough is too thick to stir, transfer it to a lightly floured surface and knead for a minute or so until it forms a loose ball (don’t overmix!). Put the dough back in the bowl and cover it with plastic wrap or a towel. Let the dough rise for 1 hour.

On a lightly floured surface, roll out the dough into a thin rectangle. Sprinkle the cinnamon and remaining ¼ cup cane sugar over the dough.

Preheat the oven to 350°F at this point.

Tightly roll up the dough and place it seam-side down. With a large sharp knife or a string of floss, cut the dough into 1½”-2″ sections and position the rolls into an 8×8″ square baking pan (use a silicone pan, or line your pan with parchment paper if you want to minimize the mess you have to clean).