Cut pizza dough into 8 equal pieces, freezing leftovers for future use. Place your 1/8 piece on a floured surface. Using a floured rolling pin or floured glass, roll out to a long rectangle: about 6"-long x 2-inch wide; set aside. In a little bowl, whisk 2 tsp brown sugar with a little bit of applesauce, so it forms a spreadable paste (less wet is best). Spread it on the dough, then sprinkle generously with ground cinnamon and another sprinkling of the sugar. Roll up the dough like a sleeping bag and slice into mini buns — 6 to 8. Place each mini in a muffin cup and bake 10-15 minutes at 350F until it has puffed a little and is firm to the touch. (The bottom side facing the muffin cup usually looks the prettiest). For an icing, whisk a little powdered sugar with a tiny bit of nondairy milk, adding more liquid as necessary to form a glaze. Drizzle over top and garnish with a quick dash of cinnamon.
Chef’s Note: I typically buy whole-wheat pizza dough already pre-made
from the store, but you can also make it yourself. There is also a recipe in Happy Herbivore Abroad.