Ingredients

• 1/2 cup Applesauce unsweetened
• 3/4 cup Raisins
• 3/4 cup Evaporated Cane Sugar
• 2 tsp Ground Cinnamon

• 3 cups Whole Wheat Pastry Flour or Organic Whole Wheat Pastry Flour
• 1/4 cup Non-Fat Dry Milk Powder
• 3 Tbsp White Bean Flour
• 3 Tbsp Vital Wheat Gluten
• 3 Tbsp Evaporated Cane Sugar
• 1 tsp Sea Salt
• 1-1/2 tsp Active Dry Yeast
• 1 tsp Vanilla Extract
• 1-1/3 cups Water (warm)
• 1/4 cup Applesauce unsweetened

Instructions

1. Mix dry ingredients and save out 1/2 cup. Make a nest in flour mixture and add applesauce, vanilla and water. Mix well for 1 minute, then add remaining flour a little at a time until dough loses its stickiness. Let rest 15 minutes.
2. Turn onto floured board and knead 1 minute. Return to mixing bowl sprinkled with a little flour. Cover and let rise in a warm place until doubled.
3. Knead 3-4 times, then flatten and roll into a 1/4-inch thick rectangle. Spread with applesauce, raisins (or dates or any other cut-up fruit), evaporated cane juice and cinnamon.
4. Spray an 8-inch glass baking pan with nonstick spray; set aside.
   
   
   
   Roll up like a jelly roll. Pinch edges to seal. Cut in nine slices 1-1/2-inch thick. Place close together in prepared baking dish. Cover with a dish towel and let rise in a warm place until doubled.
   
   
   
   Preheat oven to 375°. Bake for 15-20 minutes.
   
   
   
   Makes 9 Cinnamon Rolls.