Directions

1. Place the almond milk in a liquid measuring cup. Heat in microwave at 30-second intervals until warm to the touch.
2. Add yeast to the milk a set aside for 15 mins until activated.
3. In a standing mixer, add the dough hook attachment.
4. Place the flour, cinnamon, nutmeg, ginger, cloves, salt, orange zest, and sugar in the bowl. Mix until fully combined.
5. Add the milk and yeast mixture to the flour. Mix until fully combined and all ingredients are incorporated.
6. Once the flour and liquids are combined, slowly add the butter, one tablespoon at a time. Allow the butter to incorporate fully before adding more.
7. Mix the dough for 5-7 mins until it is elastic, stretchy, and smooth.
8. Place the dough in a greased bowl. Wrap and cover with towels. Place in a warm and dry area, preferably on top of your stove. Let sit 40-60 mins.
9. In a food processor, add the Nature’s Path Pumpkin Raisin Crunch cereal and cranberries. Pulse until broken into smaller pieces.
10. When the dough has risen, remove from bowl. Release air.
11. Pour the cereal and cranberry mixture onto the dough and knead until incorporated.
12. Grease a tray.
13. Separate the dough into 12 pieces, roll into balls, and arrange on tray in four rows of three.
14. Allow dough to rest again. Cover the tray with towel and place on stove. Let it sit for 30-45 minutes.
15. Preheat over to 350° F.
16. To prepare the frosting add the flour, water, and beetroot powder in a separate bowl. Mix until combined.
17. Place in a piping bag. Make crosses on each bun.
18. Bake in oven for 20-25 mins. Remove from oven. Brush buns apricot jam. Tear apart and enjoy!