• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Domestic Gothess logo

  • Home
  • About
  • Recipe Index
    • Biscuits/Cookies
    • Bread, Buns and Yeasted Bakes
    • Cakes
    • Cupcakes
    • Ice Cream and Sorbet
    • Jams, Chutneys and Preserves
    • Brownies & Bars
    • Desserts and Patisserie
    • Savoury
    • Breakfast
    • Drinks
    • Confectionary
  • Contact
  • Work With Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
You are here: Home / Recipes / Bread, Buns and Yeasted Bakes / Vegan Wholemeal Maple Cinnamon Rolls

Vegan Wholemeal Maple Cinnamon Rolls

December 8, 2017 by hannahhossack 15 Comments

Vegan wholemeal maple cinnamon rolls – incredibly good sticky cinnamon buns flavoured with maple syrup that just so happen to be vegan too!

Vegan wholemeal maple cinnamon rolls - incredibly good cinnamon buns flavoured with maple syrup that just so happen to be vegan too!

These soft, gooey, sticky vegan wholemeal maple cinnamon rolls are some of the best cinnamon buns that I have ever made, ever.

Damian was completely stunned that they were vegan and said that they were utterly indistinguishable from non-vegan ones, and that they were some of the best, most amazing cinnamon buns he had ever had.

Which just goes to show that vegan food can be just as indulgent and delicious!

Top down shot of vegan wholewheat maple cinnamon rolls with maple glaze with one sliced in half.

I made the dough using half wholemeal bread flour and half plain white flour. I figured that using all wholemeal flour would have made the rolls too dense and heavy, so going for half is a happy medium – the rolls are a little bit more wholesome, but still have a wonderful soft, light texture.

If you want more of a chewy, bread-like texture then you can replace the plain flour with white bread flour instead.

The buns are filled with a sweet, sticky, delicious mixture of maple syrup, brown sugar, vegan butter and obviously lots of cinnamon.

When they came out of the oven I brushed the tops with a little more maple syrup to give them even more maple flavour and a lovely shine.

The buns are topped with a simple maple glaze, you can skip it if you like, they are utterly delicious and quite sweet enough as they are; but the glaze just takes them into all-out indulgence territory and sometimes that is exactly what you want!

Angled shot of vegan cinnamon rolls with maple glaze.

Do make sure that you use proper maple syrup in these, the darker the grade the better to give the best flavour.

Maple flavoured syrups just aren’t as good as the real thing and won’t give you the same delicious taste that using real maple syrup will.

More Vegan Bread Recipes:

Maple pecan bread wreath

Lemon blueberry rolls

Banana bread cinnamon rolls

Vegan Hokkaido milk bread

Pumpkin bread rolls

Vegan glazed doughnuts

Chocolate orange hot cross buns

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

Vegan Wholemeal Maple Cinnamon Rolls Recipe:

vegan wholewheat maple cinnamon buns - incredibly good cinnamon rolls flavoured with maple syrup that just so happen to be vegan too!
5 from 2 votes
Print

Vegan Wholemeal Maple Cinnamon Rolls

Vegan wholemeal maple cinnamon rolls - incredibly good sticky cinnamon buns flavoured with maple syrup that just so happen to be vegan too!

Course Breakfast
Cuisine American, vegan
Keyword cinnamon rolls
Prep Time 30 minutes
Cook Time 30 minutes
Rising time 3 hours
Servings 12 people
Author Domestic Gothess

Ingredients

Dough:

  • 215 g (1 3/4 cups) plain (all-purpose) flour
  • 215 g (1 3/4 cups) wholemeal bread flour
  • 7 g (2 1/4 tsp) fast action yeast
  • 50 g (1/4 cup) granulated sugar
  • 1 tsp salt
  • 2 Tbsp maple syrup
  • 50 g (1/4 cup) coconut oil melted
  • 240 ml (1 cup) unsweetened almond milk lukewarm

Filling:

  • 80 g (1/3 cup) vegan butter
  • 3 Tbsp maple syrup
  • 45 g (1/4 cup) light brown soft sugar
  • 1 Tbsp ground cinnamon
  • 1 1/2 Tbsp maple syrup to glaze the buns

Glaze:

  • 130 g (1 cup) icing (powdered) sugar
  • 2 Tbsp maple syrup
  • 1 Tbsp unsweetened almond milk

Instructions

  1. Place the plain and wholemeal bread flours into a large bowl; add the yeast to one side and the sugar and salt to the other. Give it a stir then add the maple syrup, coconut oil and almond milk.

  2. Mix until it forms a rough dough then either place it in a stand mixer fitted with a dough hook and let the machine knead it until it becomes smooth and elastic and begins to pull away from the sides cleanly; or turn it out onto an unfloured worksurface and knead by hand for about 10 minutes until it is smooth and elastic. The dough should be quite sticky at first but become less so as you knead. When it is ready it should pass the windowpane test.
  3. Shape into a ball and place in a large, lightly oiled bowl. Cover with clingfilm and set aside to rise until doubled in size, about 2 hours. Alternatively, you can place the bowl in the fridge and allow the dough to rise overnight; in which case, allow it to come up to room temperature for half an hour before proceeding with the next step.
  4. Once the dough has risen make the filling. Place the vegan butter, maple syrup, brown sugar and cinnamon in a bowl and beat with an electric mixer until smooth. Don't worry if it looks a bit curdled.
  5. Turn the dough out onto a lightly floured surface and roll it out into a rectangle about 20X40cm/8x16inches. Spread the filling evenly all over the dough then roll it up tightly from one of the long sides.

    Cut the log into 12 even pieces. Line the base of an approx 20x30cm/8x12 inch rectangular tin with baking parchment. Arrange the buns well spaced apart in the tray. Loosely cover with oiled clingfilm and set aside to rise for about an hour until puffy.

  6. While the buns are rising preheat the oven to 180°C/350°F/gas mark 4. Bake the buns for 25-30 minutes, until golden brown and the internal temperature reaches 100°C/212°F on a probe thermometer.

  7. Brush the tops of the buns with the 1 ½ Tbsp maple syrup while they are still hot then set aside to cool in the pan.
  8. Once the buns have cooled make the glaze (if using). Sift the powdered sugar into a bowl and gradually stir in the maple syrup and almond milk until smooth. Drizzle the glaze over the top of the buns and serve. Best eaten on the day they are made.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

Top down photo of glazed vegan wholemeal cinnamon buns.

Maple cinnamon rolls pinterest image

I originally made these vegan wholemeal maple cinnamon rolls for DIYs, check them out for some awesome craft and recipe ideas.

Filed Under: Baking, Bread, Buns and Yeasted Bakes, Breakfast, Recipes, vegan Tagged With: Bread, Buns and Rolls, breakfast, brunch, Buns and Rolls, cinnamon rolls, maple syrup, Spice, Sweet Bread and Buns, vegan, vegan baking, yeasted

Never Miss A Post!

Subscribe to get all the latest recipes delivered to your inbox.

Previous Post: « The Big Foodies Christmas Gift Guide 2017
Next Post: Lighter Chocolate Swirl Cheesecake With Berry Coulis »

Reader Interactions

Comments

  1. Claire

    December 8, 2017 at 5:04 pm

    Why did you use plain white over strong white flour here? Merely curious.

    Reply
    • hannahhossack

      December 20, 2017 at 11:39 am

      Hi Claire, I used plain flour to give them a soft texture, you can absolutely use strong flour instead for a chewier texture if you prefer.

      Reply
  2. Annabell

    December 9, 2017 at 10:44 am

    these look so good!!! x

    Reply
  3. Agness of Run Agness Run

    December 11, 2017 at 11:38 am

    As a passionate lover of cinnamon rolls, I will have to try your recipe, Hannah. Can I substitute maple syrup with honey?

    Reply
    • hannahhossack

      December 20, 2017 at 11:35 am

      Hi Agness, yes absolutely, you can use honey in place of maple syrup; in that case they will no longer be vegan however.

      Reply
  4. Minela

    January 10, 2018 at 5:21 pm

    Yes, vegan rolls for breakfast! I’m definitely going to try these; I just want to reach through the screen right now.

    Reply
  5. Lou

    January 7, 2019 at 4:53 pm

    Hi Hannah,
    This recipe looks fantastic
    Could you substitute other plant based milk for the almond milk?
    Cheers
    Lou

    Reply
    • hannahhossack

      January 7, 2019 at 5:44 pm

      Hi Lou, Thank you! Yes, any other plant based milk will work 🙂

      Reply
  6. Paula Roberts

    September 29, 2019 at 3:06 pm

    5 stars
    Hi Hannah- would you be able to freeze these once they are cooked? Thank you!

    Reply
    • hannahhossack

      September 30, 2019 at 9:44 am

      Hi Paula, yes they freeze well 🙂

      Reply
  7. Eric

    May 6, 2019 at 12:09 am

    5 stars
    Just found this recipe and tried it out. They turned out absolutely delicious and we’re a huge hit! The recipe is so easy to follow. Thanks so much!

    Reply

Trackbacks

  1. Vegan Wholemeal Maple Cinnamon Rolls | Rare Norm says:
    February 24, 2018 at 9:09 pm

    […] Vegan Wholemeal Maple Cinnamon Rolls […]

    Reply
  2. 21 Vegan Recipes That Are All About the Maple Syrup says:
    February 2, 2019 at 7:21 pm

    […] Get the recipe here. […]

    Reply
  3. » 21 Vegan Recipes That Are All About the Maple Syrup – LIVEKINDLYcbdoilforpets says:
    February 3, 2019 at 2:15 am

    […] Get the recipe here. […]

    Reply
  4. 21 Vegan Recipes That Are All About the Maple Syrup - LIVEKINDLY - cbdoilslegal says:
    February 3, 2019 at 8:35 am

    […] Get the recipe here. […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Popular Posts

Curried vegetable pasties – vegan pasties filled with curried vegetables and chickpeas, perfect for picnicking! #vegan #baking #pastry
Vegan fruit and nut flapjacks - easy vegan oaty flapjacks (oat cookie bars) filled with dried fruits, nuts and seeds. Perfect for snacking, lunchboxes and hiking!
Vegan chocolate fudge cake - an easy to make, moist, fudgy vegan chocolate cake topped with coconut milk ganache. No one will be able to guess that it's vegan!
Vegetable tagine wit almond and chickpea couscous - an easy, healthy vegetarian/vegan meal with tonnes of flavour!
Easy vegan lemon curd recipe - egg and dairy free lemon curd that is sweet, creamy, intensely lemony, totally addictive and ready in under ten minutes!
Easy mushroom linguine - ready in fifteen minutes this vegetarian mushroom linguine is quick, easy, healthy and delicious.

Footer

Instagram

Instagram did not return a 200.

Follow Me

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright Notice © Hannah Hossack-Lodge and domesticgothess.com. Unauthorized use and/or duplication of text and/or photos from this blog without express and written permission from this blog’s author and owner is strictly prohibited.
Disclosure & Privacy

Subscribe To Our Mailing List

Subscribe to get all the latest recipes delivered to your inbox.

Copyright © 2021 Domestic Gothess on the Foodie Pro Theme

This site uses cookies: Find out more.