Directions

1. In a large bowl, combine 2 cups (500 mL) of the flour, almond flour, wheat bran, sugar and yeast. Make a small well in the middle of the flour mixture and pour in oil and almond milk. Using a wooden spoon, stir well to form soft sticky dough.

2. Turn out dough onto a floured surface and knead, adding remaining flour, for about 3 minutes or until smooth soft dough forms. Cover and let rest for 30 minutes.

3. Roll out dough to 12 x 16 inch (30 x 40 cm) rectangle.

4. Prepare the filling. In a small bowl, combine sugar and cinnamon. 

5. Spread almond butter evenly over top of dough and sprinkle with sugar mixture. Starting at one long side roll up jelly roll style and pinch seam to close.

6. Using a serrated knife, cut into 16 pieces and place in paper muffin liners on a baking sheet. Cover and let stand for 30 minutes.

7. Bake in 375 F (190 C) oven for about 20 minutes or until golden. Serve warm. Drizzle with honey or dust with icing sugar to serve if desired.