TOPPING
1 tb Oil
3 tb Maple syrup
2 tb Brown sugar
2 tb Raisins
1/2 ts Cinnamon

FILLING
1 tb Brown sugar
1/2 ts Cinnamon
2 tb Raisins

-DOUGH-
3/4 c Wholewheat flour
3/4 c All purpose flour
1 tb Baking powder
1 tb Brown sugar
3 tb Oil
1/2 c Orange juice
1 ts Vanilla

-GLAZE, OPTIONAL-
1/4 c White sugar
1 1/2 ts Soy milk

TOPPING: Combine oil, yrup & brown sugar in a 9″ pie pan. Mix well &
spread in pan. Sprinkle evenly with the raisins & cinnamon. Set
aside.

FILLING: Mix together the brown sugar & cinnamon. Set aside, along
with the raisins.

DOUGH: Preheat oven to 375F.

Combine flours, baking powder & brown sugar in a large bowl & mix
well. add oil & mix with a fork until you have a mixture resembling
coarse bread crumbs.

Combine vanilla & orange juice in a small bowl & add to the dough.
Mix until the mixture is evenly moistened. Roll the dough into a
ball on a lightly floured board & knead a few times. Shape dough
into a log, place a piece of waxed paper over the dough & roll into a
rectangle, about 8″ X 16″. Carefully remove waxed paper.

Sprinkle dough evenly with filling & raisins & roll dough up tightly
like a jelly roll. Cut into 10 pieces using a sharp knife in a
sawing motion. Place cut side up in the pan leaving about 1/2″
between each. Press down gently until they are just touching other.
Bake until lightly browned, about 15 minutes. Invert onto a plate.

GLAZE: Place sugar in a small bowl, add milk & mix well. Add more
milk if you want a thinner glaze. Drizzle glaze over the buns &
serve right away. If the buns are not to be served immediately, let
them cool before glazing.

Bobbie Hinman, “Burgers ‘n Fries ‘n Cinnamon Buns”