Vegan wholewheat maple cinnamon buns – sinfully good cinnamon rolls flavoured with maple syrup that just so happen to be vegan too!
I find baking to be a very relaxing passtime, and though I enjoy all forms of baking, making bread has to be my absolute favourite. There is something very comforting and therapeutic about kneading bread dough, letting it rise, and ending up with warm, freshly baked bread. These vegan wholewheat maple cinnamon buns were my latest bread baking experiment and I have to say that they were one of the best things I have ever baked!
Just because these cinnamon rolls are vegan doesn’t mean that they aren’t as good – my fiance was 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. So there you go, vegan can be just as indulgent and delicious!
I made the dough with half whole-wheat bread flour and half all-purpose; using all wholemeal flour would have made the buns too dense, so going for half is a happy medium – the buns are a 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 all-purpose flour with white bread flour instead.
The buns are filled with a sweet, sticky mixture of maple syrup, brown sugar and vegan butter (and lots of cinnamon of course). 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 beautiful shine. The buns are finished with a simple maple glaze, you can skip it if you like, they are utterly delicious and sweet enough as they are; but the glaze just takes them into all-out indulgence territory and sometimes that is exactly what you want!
Here’s what you’ll need:
- 1 3/4 cups all-purpose flour
- 1 3/4 cups wholemeal bread flour
- 2 1/4 tsp instant yeast
- 1/4 cup granulated sugar
- 1 tsp salt
- 2 Tbsp maple syrup
- 1/4 cup coconut oil, melted
- 1 cup unsweetened almond milk, lukewarm