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Parve
Easy
12 Servings
Allergens 
2 Hours, 20 Minutes
Diets
Everyone needs some cinnamon buns every now and then… These are perfect for the upcoming Yom Tov season. Happy baking! Yield: 12 buns
1-and-1/4-ounce package yeast
3/4 cup warm Gefen Almond Milk
1/4 cup Gefen Maple Syrup
1 egg
3 cups Shibolim Spelt Flour
1 teaspoon Gefen Vanilla Extract
5 tablespoons avocado or coconut oil
1/4 cup coconut sugar
1 tablespoon Gefen Cinnamon
1 cup coconut sugar
1/2 tablespoon arrowroot starch
water
In a bowl, place yeast, milk, and maple syrup. Stir gently and allow to poof for five to 10 minutes.
Add in the rest of the ingredients and mix. Let dough rise for one hour and 30 minutes.
Line your counter with Gefen Parchment Paper and roll out the dough to form a 20×10-inch rectangle.
Smear on oil and sprinkle sugar and cinnamon. Roll up dough, slice, and place in a 9×13-inch pan.
Bake at 350 degrees Fahrenheit for about 15 minutes. Do not overbake.
In a high-speed electric mixer, mix together coconut sugar and arrowroot. Add small drops of water at a time until you get a glaze consistency.
Once buns have cooled, pour glaze over buns.
Styling and photography by Chay Berger
www.thevoiceoflakewood.com
(732) 901-5746
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Hi.
The recipe calls for 1 and a 1/4 oz yeast in total or 1 single 1/4 oz package of yeast?
It would be 1-and-1/4-ounce package in total