Cinnamon-alicious Rolls

Method

Serves 12 
1 Bite each

Preheat oven to 180 degrees celcius.

Combine the wholewheat flour, baking powder, and salt.

Add the applesauce into the flour mixture and stir well.  Cover the mixture and leave it to set in the fridge for about 10-15 minutes.

Mix 3 tablespoons of Candarel and 2 teaspoons of cinnamon in a small bowl and set aside.

Once the flour mixture has cooled add in the unsweetened almond milk, apple cider vinegar, and the final 3 tablespoons of Candarel and stir until completely mixed.

Be careful not to over do the stirring process, as you need to keep this dough light and airy – too much mixing will beat the air from it. Add some more almond milk if you feel the flour is too dry.

On a lightly floured counter, carefully tip out the dough mixture and knead gently.

Roll out the dough into a large rectangular shape, with about 1/4 inch of thickness.  Using a pastry brush, evenly spread the melted butter on the flattened pastry and then sprinkle the candarel/cinnamon mixture across it.

Gently roll the pastry, similar to the way you would a swiss roll.

Slice 12 even sections and place swirl side up in a lined 8 inch oval baking dish.  Don’t worry if you have to squash them in slightly, as they cook, they will morph together, creating an authentic Cinnamon Roll look.

Bake in a preheated oven at 180degrees celcius for 12 – 15 minutes, or until golden.