For 12 small buns:
3/4 cup non-dairy milk (almond milk)
1 sachet dry yeast
2 cups all purpose flour
3/4 cup whole wheat flour
1/4 cup corn starch
1 Tbs baking powder
1/4 cup succanat
2 tsp ground cinnamon
1/4 tsp fine salt
5 Tbs unsweetened apple sauce (1/2 apple in 1/4 cup of water + 1 tsp pumpkin- or gingerbread spice)
4 Tbs brown sugar
2 Tbs rum soaked raisins
1 tsp cinnamon, ground
1/2 cup organic powdered sugar
1 tsp almond milk
Gently warm non-dairy milk to almost cooking temperature, stir in yeast and let sit for at least 5 minutes.
Sift 2 cups of the flour into a bowl, mix with baking powder, cornstarch, succanat, cinnamon and salt.
In a food processor, blend the flour mix with the applesauce and non-dairy milk mixture, then add slowly the rest of flour mix and knead to a very elastic, non sticky dough. (You can let the dough rest a little to let the yeast rise.)
Flour a rolling pin if necessary, and roll the dough into a large, thin rectangle (~12 x 9 inch).
For the filling combine brown sugar and raisins, plus cinnamon. Spread sheet thinly with leftover apple sauce and sprinkle filling over it, leaving a 1-inch edge in the long side clear.
Roll the dough gently from the long side up. Cut the roll with a sharp knife in 12 equal abt. 1.5 inch thick slices. Arrange the rolls with the cut side up on a baking sheet. Some recipes recommend to rise the dough for another 40 minutes. (You can also cover and refrigerate the rolls, then place in the oven, add a pan with boiling water and let rise for 30-40 minutes. )
To bake the rolls, pre-heat the oven at 350˚F, bake in middle tray for abt. 25 minutes or more until golden brown and thoroughly cooked.
While baking, sift the powdered sugar and stir with the almond milk (or 1 tsp lemon juice) to form a thin glaze. Use liquid if necessary.
Drizzle the glaze over the buns while they are still warm. ©2013Sabineart.com