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