Preheat your oven to 350 degrees F. Lightly oil two ramekins and set aside. (Alternatively, you can also use a muffin tin.)
Make your buns by combining the flour, baking powder, sugar, and salt in a dish. Then in another bowl, whisk together the wet ingredients (leaving out the extra tablespoons of almond milk at first) and then add to the dry. Dough will be firm, moist -- but not sticky. Add more milk accordingly.
Divide dough into two equal sized pieces and then roll out into an oblong shape.
Make your cinnamon filling by combining all ingredients in a small dish. Then divide the mixture in half and spread onto your flattened buns.
Roll buns with the filling on the inside and then place each one in a prepared ramekin.
Bake for 20 minutes, until lightly browned.
Let cool slightly while you combine the ingredients for the glaze. Then divide + drizzle evenly (depending on how much glaze you like) over your cinnamon buns and ENJOY!
Whats White Whole Wheat Flour?
Regular whole wheat flour and white all-purpose flour are both made from red wheat berries, which gives regular whole wheat its characteristic tan color. On the other hand, white whole wheat flour is made from white wheat berries. These berries don't contain that red pigment, so the resulting whole wheat flour is light in color.The biggest advantage in using white whole wheat is in its flavor. Regular whole wheat can taste nutty and somewhat tannic, which some people love and others find off-putting. Flour milled from white wheat berries is much more mild-tasting and doesn't have any of that astringent "whole wheat flavor." This makes it a great choice for people who want the nutritional benefits of whole wheat but without the taste.
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