awesome cinnamon buns
DOUGH
In the mixing bowl of a stand mixer with the paddle attachment, combine:
4 ½ cups flour
2 tablespoons fructose
1 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Combine the dry ingredients thoroughly, then add
1 can premium coconut milk
6 tablespoons oil
When the liquid ingredients are incorporated, a shaggy dough will be formed. Transfer to a lightly floured surface and pat out into a rectangular shape. Spoon the filling over the dough and sprinkle with raisins or walnuts, if desired.
FILLING
1 cup granulated fructose (note: coconut sugar is not an acceptable fructose substitute)
2 teaspoons ground cinnamon
3 tablespoons sunflower oil
Roll up the rectangle tightly, from the long side to form a tight log. Cut the roll into 1/2 inch slices. Place the slices in a greased stoneware baking pan. Bake until the edges are golden, about 20 minutes in an oven preheated to 425.
In the mixing bowl of a stand mixer with the paddle attachment, combine:
4 ½ cups flour
2 tablespoons fructose
1 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Combine the dry ingredients thoroughly, then add
1 can premium coconut milk
6 tablespoons oil
When the liquid ingredients are incorporated, a shaggy dough will be formed. Transfer to a lightly floured surface and pat out into a rectangular shape. Spoon the filling over the dough and sprinkle with raisins or walnuts, if desired.
FILLING
1 cup granulated fructose (note: coconut sugar is not an acceptable fructose substitute)
2 teaspoons ground cinnamon
3 tablespoons sunflower oil
Roll up the rectangle tightly, from the long side to form a tight log. Cut the roll into 1/2 inch slices. Place the slices in a greased stoneware baking pan. Bake until the edges are golden, about 20 minutes in an oven preheated to 425.