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Parve
Easy
24 Servings
Allergens 
2 Hours
Diets
1 cup Gefen Almond Milk, room temperature
1 tablespoon yeast
1/4 cup sugar
1/4 cup Manischewitz Honey
1 egg
1 teaspoon vanilla
3 tablespoons margarine, room temperature
1 teaspoon salt
3 to 3 and 1/2 cups flour
oil, for smearing
1/4 cup Manischewitz Apple Butter
2 teaspoons cinnamon
4 tablespoons brown sugar
1 and 1/2 cups powdered sugar, such as Gefen Confectioners’ Sugar
2 tablespoons Manischewitz Honey
4 tablespoons water
2 teaspoons vanilla
Heat the oven to 170 degrees Fahrenheit. Turn off when it comes to temperature.
Mix together the almond milk, sugar, and yeast. Allow to proof for five minutes. Add the honey, eggs, vanilla, margarine, and salt. Then add the flour. Start with three cups. Add 1/4 cup at a time after that until the dough is elastic but not too sticky. Knead the dough for about five minutes.
Rub the dough with oil, return to bowl, and place in the warmed but off oven. Allow to rise for 30 minutes.
Remove the dough from the oven. Dust your workspace with flour and press down the dough. Cut the dough in half. Using a rolling pin, roll out one piece of your dough until thin. Spread two tablespoons of the apple butter onto the dough. Then sprinkle on one teaspoon of cinnamon and two tablespoons of brown sugar. Roll up the long ways and cut into 12 rolls. Place on a baking sheet lined with Gefen Parchment Paper. Allow to rise for 15 minutes. Bake at 350 degrees Fahrenheit for 20 minutes. Repeat with the other half of the dough.
Remove from the oven, allow to cool for 10 minutes. Mix together the ingredients for the glaze until smooth. Dip each roll into the glaze and allow it to harden.
Makes 24 buns
Sponsored by Manischewitz
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Delicious and not too labor-intensive!!! I made these with some of my own homemade apple butter. I also baked them in a circular pan which kept them soft and moist after baking. Will definitely keep these in mind for Rosh Hashanah 🙂