Wholewheat Maple Cinnamon Buns Recipe

This Wholewheat Maple Cinnamon Buns recipe is a soft and gooey recipe, which is a healthier take on the classic, using wholewheat flour and a naturally sweetened banana-date filling. It’s the perfect vegan-friendly treat, ready after a couple of hours of rising time.

Wholewheat Maple Cinnamon Buns Ingredients

For the Dough:

• 185ml unsweetened almond milk
• 7g dried active yeast (1 sachet)
• 2 tablespoons maple syrup
• 1 tablespoon ground flaxseed
• 1 tablespoon coconut oil, plus extra for greasing
• 150g wholegrain flour
• 160g plain white flour, plus extra for dusting
• 1 teaspoon ground cinnamon
• ¼ teaspoon of sea salt

For the Filling:

• 90g pecan nuts
• 2 ripe medium bananas
• 4 medjool dates, pitted
• 1 tablespoon ground cinnamon
• 2 tablespoons maple syrup

For the Almond Icing:

• 75g icing sugar (powdered sugar)
• 1-2 tablespoons almond milk

How To Make Wholewheat Maple Cinnamon Buns

1. Activate the Yeast: Gently heat the almond milk until it is lukewarm (not hot). In a small bowl, combine the warm milk with the yeast and 2 tablespoons of maple syrup. Let it sit for about 5 minutes until the yeast becomes foamy.
2. Make the Flax “Egg” and Dough: In a large bowl, stir the ground flaxseed into 3 tablespoons of water and let it sit for a minute or two to thicken. Melt the coconut oil and add it to the flaxseed mixture. Add the flours, cinnamon, and salt. Gradually stir in the yeast mixture.
3. Knead and First Rise: Bring everything together with your hands to form a dough (it will feel a bit tacky). Turn the dough out onto a lightly floured surface and knead a couple of times. Place it in a greased bowl, cover with a tea towel, and leave in a warm place to rise for 1 hour, or until doubled in size.
4. Make the Filling: While the dough rises, toast the pecans in a dry frying pan until fragrant. Set one-third of the toasted pecans aside for garnish. Add the remaining pecans and all the other filling ingredients (bananas, dates, cinnamon, maple syrup) to a food processor and blitz until smooth.
5. Roll, Fill, and Shape: Preheat the oven to 180ºC/350°F/gas 4. Grease a 20cm x 20cm baking dish. On a lightly floured surface, roll the risen dough out to a 20cm x 40cm rectangle. Spread the banana-date filling evenly across the dough, all the way to the edges.
6. Cut and Second Rise: Roll the dough up tightly from the shortest edge into a log. Cut the log into nine equal slices. Place the slices, swirl-side up, in the prepared baking dish. Cover with a clean tea towel and let them rise again for another 25 minutes.
7. Bake and Cool: Bake for 30 minutes, or until golden brown and slightly firm to the touch. Let the buns cool in the tin.
8. Ice and Serve: In a small bowl, mix the almond milk and icing sugar until you have a thick, drizzly glaze. Drizzle it over the cooled buns. Coarsely chop the reserved toasted pecans and sprinkle them over the top before serving.

Recipe Tips

• How to get a good rise? The most important secret is the temperature of your almond milk. It must be lukewarm (like a baby’s bath, around 110°F) but not hot, as hot liquid will kill the yeast and your dough will not rise.
• Why is my dough so sticky? A tacky dough is completely normal for this recipe. Resist the urge to add too much extra flour during kneading, as this will make the final buns dense and dry.
• Can I make this ahead of time? Yes. You can let the dough perform its first rise slowly overnight in the refrigerator. This cold fermentation can even develop a more complex flavor. Just let it sit at room temperature for about an hour before you roll it out.
• How to get the best flavor? Don’t skip toasting the pecans! This simple step brings out their deep, nutty flavor and makes them extra crunchy, which is a perfect contrast to the soft buns and gooey filling.

What To Serve With Cinnamon Buns

These are a classic breakfast or brunch treat that are perfectly delicious on their own, especially when still slightly warm. They are the ideal accompaniment to:

• A hot cup of coffee or a latte
• A cup of black tea
• A cold glass of plant-based milk

How To Store Cinnamon Buns

• Room Temperature: Store the iced buns in an airtight container at room temperature. They are best eaten within 2 days.
• Reheat: Gently reheat individual buns in the microwave for 15-20 seconds to restore their soft, gooey texture.

Cinnamon Buns Nutrition Facts

• Serving: 1 bun
• Calories: 455 kcal
• Carbohydrates: 75g
• Protein: 9g
• Fat: 15g
• Saturated Fat: 6g
• Sugar: 35g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Rye Soda Bread Recipe
• Brioche Mince Pies Recipe
• Gluten-Free Cheese & Garlic Tear ‘n’ Share Bread Recipe