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!
Servings 12 people
Ingredients
Dough:
- 215 g (1 ¾ cups) plain (all-purpose) flour
- 215 g (1 ¾ cups) wholemeal bread flour
- 7 g (2 ¼ tsp) fast action yeast
- 50 g (¼ cup) granulated sugar
- 1 teaspoon salt
- 2 tablespoon maple syrup
- 50 g (¼ cup) coconut oil (or vegan block butter) melted
- 240 ml (1 cup) unsweetened non-dairy milk lukewarm
Filling:
- 80 g (⅓ cup) vegan butter
- 3 tablespoon maple syrup
- 45 g (¼ cup) light brown soft sugar
- 1 tablespoon ground cinnamon
- 1 ½ tablespoon maple syrup to glaze the buns
Glaze:
- 130 g (1 cup) icing (powdered) sugar
- 2 tablespoon maple syrup
- 1 tablespoon unsweetened non-dairy milk
Instructions
- 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 milk.
- 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.
- 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.
- 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.
- 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.
- 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 about 90°C/194°F on a probe thermometer.
- Brush the tops of the buns with the 1 ½ tablespoon maple syrup while they are still hot then set aside to cool in the pan.
- 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 milk until smooth. Drizzle the glaze over the top of the buns and serve. Best eaten on the day they are made.
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.