I can’t take the credit for this fantastic recipe, but I was able to substitute many of the ingredients for items I already had on hand – and, they still turned out great!
To see the full, original post – along with a few other great recipes – head over to Foodie Fiasco.
- 2 cup white whole wheat flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 5 tablespoons applesauce
- ¾ cup unsweetened almond milk (I used regular milk)
- 1 teaspoon vanilla (I added more)
- 6 tablespoons cane sugar, divided
- 1 tablespoon melted butter
- 2 teaspoons ground cinnamon
Preheat oven to 400 Fahrenheit. Grease an 8-inch pie pan and set aside.
In a large mixing bowl, combine the flour, baking powder, and salt. Cut the applesauce into the flour mixture until it resembles coarse meal. Chill for ten minutes.
Combine 3 tablespoons cane sugar and 2 teaspoons of cinnamon in a small bowl and set aside.
After the ten minutes, fetch the bowl from the fridge and add in the unsweetened almond milk, vanilla, and 3 tablespoons cane sugar or erythritol and stir until combined, making sure not to overwork the dough. If the dough is too dry to incorporate all the flour, add in one more tablespoon of almond milk. Turn out the dough on a clean, lightly floured surface and knead 4 times. Again, make sure not to overwork the dough.
Using a rolling pin (or your hands if you’re feeling all rustic like), roll out the dough to a large rectangle of ¼ inch thickness.
Brush the dough with 1 tablespoon melted butter. Evenly sprinkle the cinnamon mixture over the dough. Starting with the long side, gently roll the dough up into a log.
Using a sharp knife, cut the log into 12 equal rolls.
Place the rolls into the prepared pie pan and bake in the oven at 400 Fahrenheit for 12 minutes, or until golden. Let cool and devour.