Vegan Family Values ) and a few contributions to Gary Lowenthal's World Wide Vegan Bake Sale in Falls Church ( with help from my daughter ,Libby ! ) had me up to my elbows in flour and sugar and nose buried in recipes online and in cookbooks. I thought I'd had enough for a while. The outside calls......tomato plants needing planting and staking and caging. Lettuce and beets need thinning. And the weeding never ends, of course. But thoughts of soft warm, yeasty cinnamon buns kept creeping into my brain. Then I was at Vegan Baking.net, and saw this recipe, and figured it was meant to be ! I had a few alterations in mind, since I have a Bob's Red Mill bag of coconut flour (a by-product of making coconut milk ) and have been curious about using it. I ended up only using 3 Tablespoons, along with an equal extra amount of liquid ( as recommended ) because this stuff really sops up liquids ! And instead of using margarine in the dough, I used some avocado oil I had. I also subbed half of the all-purpose flour with whole wheat pastry flour....replacing 3 tablespoons of the wwpf with the coconut flour. I used oatmilk in place of water. The dough was pretty soft, but boy did it rise and stay risen ! I had left out any raisins or nuts, since this was my first time using that recipe, and didnt want to waste any more ingredients than necessary ....if they didnt turn out !
The filling is great....brown sugar, maple syrup, margarine and cinnamon...mix it all up and spread it on the rolled out rectangle just before rolling up and cutting into 8-12 pieces. Thank you Mattie, over at Veganbaking.net for continuing the research and development of vegan baked goodies ! Next up : Mattie's fudgy brownies...he sez they are the Ultimate !