Ingredients
Scale
Dough
- 1/2 cup warm water
- 1 package (1/4 oz.) instant yeast
- 1 cup unsweetened vanilla almond milk, almost boiled
- 1/3 cup coconut oil
- 1/4 cup honey
- 1 tsp. salt
- 1 egg
- 2 c. Whole Wheat Pastry Flour
- 2 c. Whole Wheat Graham Flour (I use Bob’s Red Mill)
Filling
- 1 Honeycrisp or Gala apple, peeled and chopped
- 1/3 cup walnuts
- 1 tbs. cinnamon
- 2 tbs. coconut sugar
- 1 tbs. honey
- 3 tbs. melted coconut oil
Glaze
- 2 tbs. melted coconut oil
- 1/4 cup maple syrup
Instructions
- Preheat oven to 350˚F.
- Dissolve yeast in warm water.
- In a saucepan, heat almond milk on medium heat until almost boiling. Reduce heat and add coconut oil and honey, whisking until melted. Remove from heat and transfer contents to a large bowl – let cool until a bit warmer than room temperature (so that the coconut oil is still a liquid)
- Once cooled, whisk in yeast slurry, egg, and salt.
- In a separate bowl, combine flours.
- Slowly add flour to wet ingredients until completely combined and dough can be handled. Extra flour may be added. Knead dough for a few minutes with floured hands.
- Let sit in a warm place to double in size, about 1 hour.
- Combine filling ingredients in a food processor and pulse until a coarse paste forms.
- Once dough has risen, punch it down and roll out on a floured surface until about 1/4 inch thick.
- Spread filling evenly over dough.
- Roll the long end of the dough inward to create a log.
- Using a very sharp knife, cut into 16 even slices.
- Arrange slices together into two greased cake pans.
- Bake for about 15-20 minutes, or until golden brown.
- Whisk together glaze ingredients and drizzle evenly over warm rolls.