• 1 package Warrior Bread Mix
  • 3 Eggs
  • 2 Egg Whites
  • 2 tablespoons Apple Cider Vinegar
  • 1/2 cup almond milk
  • 1/2 cup Water
  • 1/2 cup almond based cream cheese
  • 1 teaspoon dried parsley
  • juice of 1 lemon
  • 1 tablespoon honey
  • 1/2 cup sugar free dried cranberries, roughly chopped
  • 1/2 cup slivered almonds
12 Servings
Cook Time 1 hr
Total Time 1 hr
Servings 12 buns


  • Preheat oven to 400 F.
  • Mix the bread mix in a large bowl with the eggs, egg whites, cider vinegar, coconut milk, and water. Stir to combine and continue to mix and knead until combined.
  • Lay out a piece of parchment paper and add the dough to the top of it. Place another piece of parchment on top. Use your hands to push and roll the dough flat until it is about 1/2 an inch thin.
  • In a small bowl, stir together the cream cheese, parsley, lemon, and honey. Spread this mixture evenly over the dough.
  • Sprinkle the cranberries and almonds over the dough.
  • Starting at one of the long sides, slowly roll the dough up. Roll it as tight as possible, using the parchment paper to help you. It’s ok if there are small holes as you roll, or if some dough sticks to the parchment, Do your best to patch it up, but it isn’t a big deal.
  • Cut off the edge, then slice 1 inch rounds off the log of dough.
  • Place the rounds onto a baking sheet. Bake at 400 for about 30 minutes until cooked through. Serve.