Plant Based Cinnamon Buns

1. Preheat oven to 350° F.   Spray a 10 or 12-inch round pan with nonstick vegetable spray.  Set aside.

For the dough

1. In a small bowl, combine warm oat milk, apple juice and yeast.  Whisk to blend.
2. In a large bowl combine Pereg Natural Cassava flour, Pereg Natural Oat flour, granulated sugar, light brown sugar, baking powder, Pereg Natural Red Sea Salt, xanthan gum and Pereg Natural Koobah.
3. Whisk to combine, aerate, and remove any lumps from the dry ingredients.
4. Add in the canola oil and the yeast mixture.  Stir until completely blended and a thick dough is formed.
5. On a large pastry mat, sprinkle some Pereg Natural Cassava flour.
6. Pat the dough into a large rectangle.  Sprinkle the dough with a little Pereg Natural Cassava flour.  Roll the rectangle to approximately 12-inches by 14-inches.

For the sugar spice filling

1. In a small bowl combine the granulated sugar, brown sugar, Pereg Natural Koobah and Pereg Natural Cinnamon.  Set aside.
2. Spread the melted Plant Based margarine evenly over the dough, leaving ½ inch border at the top.
3. Evenly sprinkle the sugar spice mixture over the margarine.
4. Carefully and tightly roll the dough into a large log.  Pinch the end to seal.
5. Using a sharp knife cut the dough into 12 pieces, dipping the knife into water between each cut.
6. Place the raw cinnamon buns into the prepared round pan.
7. Bake for 18 minutes. 
8. Remove from the oven and allow the cinnamon buns to cool for 15 minutes.

For the cinnamon bun glaze

1. In a medium bowl, combine and whisk until smooth.
2. Pour the glaze over the baked Cinnamon buns.  
3. Serve the Pereg Natural cinnamon buns warm.