2 tsp granulated sugar (honey or agave okay, no "sugar free" substitutions)
3 c + 3 tbsp white whole wheat flour
2 tsp salt
Filling:
⅓ c almond milk
½ tsp butter flavor (optional)
2 medium apples (I used empire, fuji or another sweet/tart apple would work great)
⅓ c brown sugar or coconut sugar
½ tbsp cinnamon
Instructions
Mix warm water, yeast, and sugar. Let sit 5 minutes until foamy (if it doesn't get foamy, your yeast was dead or your water was too hot)
In a large bowl, whisk flour and salt.
Using a stand mixer with a dough hook (or a lot of elbow grease!) slowly add the yeast mixture to the flour and stir until it forms a ball. Add additional 3 tbsp water one tablespoon at a time, if necessary, to incorporate any flour remaining in the bottom of the bowl. You may need to knead by hand.
Using the hook on a low setting or kneading by hand, knead for 5 minutes. I typically split the time between hand and hook.
Cut the dough in half. Wrap one half in plastic and place in either the refrigerator or freezer-- use this for cinnamon rolls later or bake as bread (following the same bake instructions as below, for 15 minutes)
Flatten the remaining dough slightly and cover. Allow to rise for 1 hour.
Meanwhile, peel and finely dice apples. Mix with brown sugar and cinnamon
After rising, punch down dough and roll out into an approximately 11” square.
Mix almond milk and ½ tsp butter flavor (optional). Using a pastry brush, paint a layer onto the dough. You want the dough to appear wet but not soaking. This milk layer will help keep the filling inside your cinnamon rolls.
Spread the apple filling over the dough, leaving a 1” gap on one side. If your filling as excess liquid, try not to get too much on the dough.
Roll tightly. Slice into 9 pieces.
Cover and let rise for 30 minutes more. Meanwhile, preheat the oven to 350°. Fill a small dish with water and place on the bottom rack of the oven for the last ten minutes of rise time – leave this in the oven during baking.
Bake for about 18 – 25 minutes. I spritz mine with nonstick spray during the last 5-10 minutes to encourage browning.
Let cinnamon rolls cool for 5-10 minutes, top with icing and serve.