No Sugar Vegan Cinnamon Rolls

September 25, 2020

This recipe was written by: Duncan at lazycatkitchen.com
serves: 12

  • prep: 30 min
  • cooking: 30 min

INGREDIENTS BUNS:

  • 220 g / under 2 cups white bread flour OR wholewheat flour*
  • 250 g / 2 cups all-purpose flour
  • 30 ml / 2 tbsp maple syrup
  • 10 g / 2 tsp salt
  • 7 g / 2¼ fast-action / instant dried yeast
  • 45 ml / 3 tbsp aquafaba**
  • 255 ml / 1 cup + 1 tbsp almond milk
  • 15 ml / 1 tbsp olive oil + a little for pan glazing

BUN FILLING:

  • 240 g / 1½ cups Deglet Noor dates, pitted
  • ½ tsp cinnamon
  • a few pinches of salt

GLAZE

  • 30 ml / 2 tbsp maple syrup
  • ½ tsp cinnamon

Directions BUNS:

  1. Mix the flour, salt, yeast and sugar in a large mixing bowl.
  2. Add in the lukewarm (not cold!) aquafaba (if using) and lukewarm almond milk and stir everything together with a large wooden spoon. Then add the olive oil and integrate.
  3. When the mixture has mostly stuck together turn the mixture out on to a work surface or bread board.
  4. Knead the mixture by holding one end of the dough in one hand and stretching it out with the other hand. You then reform the dough, turn it 90 degrees and start again. Repeat this for 10 minutes.
  5. When the dough is shiny and smooth, put it in a large mixing bowl, coat in a thin layer of olive oil and cover the bowl with a tea towel. Leave this in a warm place (but not too warm – ie not next to an open fire!) for between one and two hours (until it has doubled in size). While the dough is proving, make the filling (see below).
  6. Empty the dough out on to a work surface and push the air out with your fingertips.
  7. Roll the dough flat until it is 40-45 cm wide and 18-20 cm high.
  1. Spread date paste on the surface of the rolled out dough with the back of a spoon (photo 1 above).
  2. Starting from the bottom, roll the dough tightly so that at the end you have one horizontal “dough snake” (photo 2 above).
  3. Cut the dough into 12 segments, which comes out around 3-4 cm per segment (photo 3 above).
  4. Place the segments horizontally (like a tree trunk) on an oiled baking tray, leaving 1-2 cm between each bun. If you can fill the baking tray, this is ideal (photo 4 above).
  5. Leave the buns (covered with a kitchen towel) to prove again for another hour. During this time preheat the oven to 180° C / 350° F.
  6. Place the buns in the oven to bake for 18-20 minutes.
  7. While the buns are baking, create the glaze by combining maple syrup with ground cinnamon.Take the buns out of the oven when they are lovely and golden, and glaze them while they are still hot. Try and use all of the glaze, and let it seep into the buns and the gaps between them.

BUN FILLING:

  1. Place pitted dates in a small bowl and cover with boiling water (you can skip this step if your dates are already very moist and sticky but most dried dates aren’t sticky enough). Let them soak for 10-15 mins.
  2. After soaking, transfer the dates (not the soaking water) into a food processor. Add a few pinches of salt and cinnamon and process until very smooth. You may need to add a few drops of warm water to achieve a smooth and spreadable consistency.

NOTES:

*Although you can use wholewheat flour, the buns will have a harder, breadier texture.**These can be made with or without Aquafaba , 3 tbsp of aquafaba substitues 1 egg that is often used in the traditional cinnamon buns and it makes them a bit more delicate. We have, however, made these many times before we learned about the wonders of aquafaba and they were also very good. If not using aquafaba, use 300 ml (45 ml instead of aquafaba + 255 ml as per the recipe) of almond milk instead.

How did you change this recipe? What did you add, substitute, or take away? Please share in the comments. Thank you for sharing!

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