Gingerbread Miso Skillet Cinnamon Bun

MAKES ONE 12-INCH CINNAMON BUN

GATHER FOR FILLING:

2 cups pecans

¾ cup maple syrup, more to glaze

while baking

2 teaspoons gingerbread spice 2 tablespoons Eden Foods Shiro

Miso

FOR DOUGH:

3 cups whole wheat flour, more

for dusting surface 2 teaspoons baking powder 2 teaspoons gingerbread spice 2 tablespoons Eden Foods Shiro

Miso

1¾ cups vegan plain yogurt Avocado oil cooking spray, to

coat pan

FOR ICING:

1 4-inch piece ginger 1½ cups powdered sugar

MAKE IT

1. To make filling: Toast pecans in cast iron pan for 1 to 2 minutes, while stirring frequently. 2. Pulse pecans with maple syrup, gingerbread spice, and miso in a food processor. Note: Do not overprocess mixture, as pecans should retain some texture.

3. To make dough: Preheat oven to 350ºF. Line bottom of 12inch cast iron pan with parchment paper.

4. In a large bowl, whisk together whole wheat flour, baking powder and gingerbread spice.

5. Use hands to fold in miso and yogurt until dough forms. 6. Cover and allow dough to rest for 10 minutes.

7. Dust working surface with flour.

8. Use rolling pin to roll out dough into 12- x 24-inch rectangle, flipping dough occasionally to prevent it from sticking to the surface.

9. Use a bench scraper to reinforce and neaten up edges.

10. Spread out filling evenly onto entire surface of dough.

11. Roll dough to create a long log.

12. Spray inside of lined cast iron pan with avocado oil cooking spray.

13. Place log in pan in a spiral formation, arranging it seam-side down.

14. Bake for 20 minutes and use a pastry brush to brush entire surface with maple syrup.

15. Bake for an additional 25 minutes, or until golden and a toothpick comes out clean from the center of the cinnamon bun.

16. Cool for 20 minutes. Coat top of cinnamon bun with icing.

17. To make icing: Grate ginger on box grater or microplane and use hand to squeeze out ginger juice (approximately 2 tablespoons).

18. Mix with powdered sugar in a bowl to form icing.