adapted from Foodie Fiasco
yields 12 cinnamon rolls
1/2 cup buckwheat flour (see notes)
1 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
Scant 1/2 teaspoon salt
5 tbsp unsweetened applesauce
3/4 cup unsweetened almond milk
1 tsp apple cider vinegar
6 tbsp coconut sugar, divided (see notes)
1 tbsp Earth Balance, melted
1 tbsp ground cinnamon
Preheat the oven to 400 degrees Fahrenheit and oil an 8" cake pan.
Whisk together both flours, baking powder and salt in a large bowl. Stir in the applesauce until loosely combined. Chill for 10 minutes. While you wait, combine 3 tablespoons of coconut sugar with cinnamon in a separate bowl and set aside for later. In a third bowl, stir together the milk and vinegar and let sit for 5 minutes (you want the milk to separate). Once the milk has separated, pour it into the flour mixture along with the remainder of the coconut sugar. Gently stir until the dough comes together.
Transfer the dough onto a floured surface. Roll it out into a rectangular sheet of about 1/4" thickness. Brush the surface with Earth Balance and sprinkle with the cinnamon sugar mixture. Carefully roll the dough into a log and then cut 12 equal segments. Place the rolls face up in the cake pan. They don't spread out much, so don't worry about leaving room in between them. Bake for 12-15 minutes, until golden. Once cool, top with cream "cheese" icing.
cream "cheese" icing
2-3 tbsp unsweetened almond milk (see notes)
1-2 tbsp coconut sugar, to taste
Combine all ingredients in a small bowl and blend with a handheld mixer. Add more milk if a thinner, more pourable consistency is desired.
- If you don't have buckwheat flour, sub equal parts whole wheat flour.
- Brown or raw cane sugar can be used in place of coconut sugar.
- Amount of milk used depends on how thin you want the icing to be. For the consistency seen in the photos, we used 2 tbsp.