- 1 1/ 4 cups whole wheat flour
- 3/ 4 cup all purpose flour
- 1 tablespoon active dry yeast
- 4 teaspoons extra virgin olive oil
- 1 tablespoon roasted milled flax seeds
- 3 tablespoons vegan butter
- 1/ 4 cup ground cinnamon
- 1/ 4 cup maple syrup
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 3/ 4 cup warm water
- chopped pecans, if desired
- raisins, if desired
Preheat oven to 360°F. Grease a large mixing bowl & parchment paper in a baking tray & set aside.
Make flax egg: mix 1 tbsp flaxseed with 3 tbsp of water with whisk & set in fridge for 15 mins.
Add flour, yeast, flax egg, 1 tsp cinnamon, nutmeg, and Himalayan salt to the Vitamix container and secure the lid. Select Variable 1, start the machine, and slowly increase speed to Variable 8. Blend for 5 seconds. Stop machine and remove the lid plug. Select Variable 3 and quickly Pulse about 60 times, while slowly adding water and oil through the lid plug opening. After a ball has formed, Pulse continuously for 5 to 10 seconds. With floured hands, remove the dough and form into a round ball. Add a little water or flour as needed to get a smooth soft dough that’s not sticky.
Place dough in prepared mixing bowl, turning over to grease on all sides. Let rise for 30 mins.
Stretch onto flat surface/use rolling pin. Top with vegan butter, maple syrup (rub together), add cinnamon, raisin, pecan nuts (finely blended). Tightly roll dough up, & cut into 1 inch sections with a serrated knife. You should get 9 large pieces. Place on parchment paper & sprinkle more cinnamon. Bake on 360°F for 20-25 mins. Drizzle frosting on top & enjoy!