CINNAMON RAISIN BUNS, HUN!

These sweet little buns yield about 2 dozen and can be made gluten free if need be.

Dairy Free

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Ingredients

• 2 c almond milk

• 1/2 c coconut oil

• 3/4 c coconut sugar

• 2-1/4 t active dry yeast

• 4-1/2 c flour

• 1/2 t (heaping) baking powder

• 1/2 t baking soda

• 2 t Himalayan pink salt

• 1 t cinnamon

• 1 c raisins
  

  Glaze:

• 1 egg white

• splash of almond milk
  

  Icing:

• 1/2 c powdered sugar (more if needed to thicken)

• splash of almond milk

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Directions

In a pot, combine the almond milk, coconut oil, and 1/2 cup of coconut sugar. Stir and heat til warm. Turn off the heat and let cool for about 20 minutes then add the yeast and 4 cups of the flour. Stir to combine, cover with a towel, and let sit for an hour.

Add the baking soda, baking powder, salt, and remaining flour to the dough mixture. Stir to combine. Lightly flour a work surface, flattening it out slightly.

In a small bowl, combine 1/4 cup of the sugar and cinnamon. Sprinkle a third of it over the dough, along with 1/3 of the raisins. Fold the dough over itself in half and roll out a bit with a rolling pin. Repeat the sugar, cinnamon, and raisin process and fold the dough again two more times.

Line two baking sheets with parchment, roll the dough into the size of small apples and place them on the sheets. Cover and allow them to rise for at least an hour.

Preheat the oven to 400. While the oven warms up, mix the egg white and milk and brush onto the balls of dough.

Bake for 15-17 minutes or until the tops are golden brown. While they cool, prepare the icing in a small bowl and drizzle it over each bun with a spoon.