CINNAMON BUNS GO HEALTHIER!
HEMP MILK IN CINNAMON BUNS – 60 cinnamon buns
2 1/2 cups hemp milk, tepid
2 cups water, tepid
1 cup avocado oil
2 tablespoons Apple Cider Vinegar
1/2 cup honey
1 teaspoon salt
9 cups spelt flour
4 tablespoons instant yeast
6 cups unbleached flour
Warm the hemp milk, add the warm water, oil, eggs, vinegar, honey, salt and spelt flour.
Mix these altogether well. As it mixes, sprinkle on the yeast. Add the remaining 6 cups of unbleached flour. Knead 9 minutes.
Put half of the dough on a floured counter or board. Roll out 1/4 inch thick into a rectangle. Spread with a little butter. Sprinkle generously with cinnamon and then 1/4 cup coconut palm sugar. Roll up the long way and pinch the end together. Cut into 3/4 inch pieces and place cut side up on a buttered baking pan. Do the same with the rest of the dough. Allow to rise over double in size.
Bake at 350 ‘ F for 20 – 25 minutes, or until golden brown. Remove from oven and pan before it sticks to the pan. Cool and enjoy or package into plastic bags, close well and freeze.
For a caramel bottom, If you wish, you can sprinkle coconut palm sugar on the buttered pans before placing the cut rolls on. Winnie