Maple & Butter Pecan Cinnamon Buns

Maple & Butter Pecan Cinnamon Buns

These divine vegan cinnamon buns oozing with sweet maple flavour are the ultimate brunch indulgence. Not only are they vegan, but they're also gluten-free too!

"Quite the decadent treat; fluffy, sticky, and oh so ooey-gooey. Everything you could ever ask for in a cinnamon bun. The caramelised maple syrup and pecans as a topping just give it that extra decadence that’s just oh so irresistible.

"At first, I was always a little intimidated by making yeast-based doughs, but to my surprise, they really aren’t that difficult as long as you follow all the steps. Then you are rewarded with a wonderfully fluffy, chewy and yeasty dessert that will blow your mind.

"However, having the right type of flour is key for this. For this recipe, I used a flour that had xanthan gum and tapioca which I think is really important to have when you are making a yeast-based doughs that are gluten-free. These ingredients are important in order for your dough to rise properly. The yeast needs a certain amount of elasticity in order for it to rise properly and tapioca and xanthan gum do a great job at adding that elasticity."

- Katia, Happy as a Yam

Calories: 558

Servings: 8

Calories: 558

Servings: 8

Ingredients

Method

Ingredients

(Servings: 8)

  • For the topping:
  • 0.5 0.5 Tbsp Vegan butter
  • 12.5 12.5 g Brown sugar
  • 0.25 0.25 Tbsp Maple syrup
  • 0.125 0.125 tsp Vanilla extract
  • 0.25 0.25 Tbsp Coconut cream
  • 8.125 8.125 g Pecans (optional)
  • Pinch of salt
  • For the filling:
  • 0.25 0.25 Tbsp Vegan butter, softened
  • 12.5 12.5 g Brown sugar
  • 0.25 0.25 Tbsp Ground cinnamon
  • For the dough:
  • 0.3125 0.3125 tsp Rapid rise yeast or 1 packet
  • 8.375 8.375 g Sugar
  • 0.125 0.125 tsp Apple cider vinegar
  • 29.625 29.625 Almond milk, luke-warm
  • 0.125 0.125 tsp Vanilla extract
  • 6.875 6.875 g Vegan butter (melted) + extra 2 tbsp for brushing
  • 11.25 11.25 g Tapioca Starch
  • 33.75 33.75 g gluten-free flour
  • 0.125 0.125 tsp Xanthan gum
  • 0.0625 0.0625 tsp Salt
  • 0.125 0.125 tsp Baking powder

Method

Topping

  1. Preheat oven to 350˚F. In a small saucepan over medium-low heat, add vegan butter, brown sugar, and maple syrup, stir until everything is dissolved. Add coconut cream, vanilla extract, and a pinch of salt and stir till incorporated. Remove from heat and pour into a greased 9×13 pan with high sides and sprinkle pecans.

Filling

  1. In a bowl, combine the butter, brown sugar, and cinnamon until it looks like wet sand. Set aside.

Dough

  1. In a bowl, mix all dry ingredients except sugar and yeast and mix until combined. In a separate bowl, mix your wet ingredients with sugar, yeast, and ½ cup of the dry ingredients and mix till well incorporated. Set aside for 10 minutes or until a foamy film forms on the top. 
  2. With the stand mixer, using the paddle attachment or by hand, pour the dry ingredients a ½ cup at a time into wet ingredients until well combined. You should have a uniform dry dough but that is slightly tacky. If too wet to roll out, add more flour or if it is not sticky, add a little almond milk 1 tbsp at a time.
  3. Take a piece of plastic wrap and lay it on a flat surface to cover an area larger than 8″ x 16″. To the best of your ability, use your hands to spread out the dough into a 10×13 rectangle. Then take another piece of plastic wrap and lay it on top and roll out your dough so that it is even and approximately ½ inch thick.
  4. Remove plastic wrap and spread filling mixture evenly across dough’s surface. Leave 1″ along one short end without any filling, this is where your cinnamon rolls will be sealed.
  5. Starting along the other short end (the one with filling), use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the center of your finished rolls. Roll around a few times to ensure that the edge is well closed.
  6. Carefully cut the ends to even out the edges then cut them 1” inch wide and place them onto your baking pan. Cover your buns with a wet towel and place your baking pan in a warm, draft-free place for about 1 hr.
  7. Once they have risen (see image), brush them with the 2 tbsp of melted butter and bake at 350˚F for 20-25 minutes, or until golden brown.
  8. Allow to cool for about 5 minutes before serving. Flip over and drizzle left over syrup and pecans.  Serve warm or microwave for 15 seconds. Keeps for 2-3 days.

If you’re a fan of maple pecan desserts, make this incredible vegan maple bourbon pecan pie recipe!

 

“Food has always been my medicine. When you’re on a restricted diet, food can sometimes get boring. I was often feeling like I was missing out on all the good stuff. But with a little research and some kitchen elbow grease, I was able to create some jaw-dropping meal plans.

“I look forward to motivating you in creating your own culinary journey.”

 – Katia M.

Blogger, Photographer, Taste-maker

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