Recipe by @hungrybeargrazing 

Ingredients

DOUGH 

• 1 package active dry yeast 
• 1/4 cup warm water 
• 1 cup @locodairyfree sour cream 
• 2 tbsp coconut oil 
• 1/4 cup applesauce 
• 3 cups SR flour 

CINNAMON SPREAD 

• 2 tbsp coocnut oil, softened 
• 1/3 cup packed brown sugar 
• 2 tbsp ground cinnamon 

GLAZE 

• 3/4 cup powdered sugar 
• 2 – 4 tsp @locodairyfree sour cream 

Method

1.  In a large bowl activate yeast in warm water. 
2. In a small saucepan over low heat combine sour cream + coconut oil. 
3. Add the applesauce + saucepan ingredients to the larger bowl containing the activated yeast. Fold in flour with a wooden spoon. 
4. Turn dough onto a lightly floured surface; knead to make a moderately soft dough (approx. 3 mins). 
5. Roll dough into an 18×12-inch rectangle & spread coconut oil + brown sugar + cinnamon mix over dough. 
6. Roll dough up & slice into twelve 1-1/2-inch pieces. Place each bun into prepared muffin tin. Cover & let rise for 45 mins. 
7. Bake buns at 200°c for 15 mins or until golden. 
8. Combine sour cream + icing sugar to a drizzle-like consistency; pour over buns & enjoy xx