Irresistible Vegan Wholemeal Maple Cinnamon Rolls: Your Guide to Dairy-Free Delight

Discover the magic of homemade cinnamon rolls that are not only incredibly delicious and sticky but also entirely vegan. These wholemeal maple-infused treats are so good, you won’t believe they’re plant-based!

There’s nothing quite like the aroma of freshly baked cinnamon rolls wafting through your home, promising a taste of pure comfort. And if you thought going vegan meant sacrificing that indulgent experience, think again! These vegan wholemeal maple cinnamon rolls redefine expectations, offering a soft, gooey, and utterly sticky texture that rivals—and perhaps even surpasses—their traditional counterparts.

From the first bite, these buns deliver an exquisite blend of warming cinnamon and rich, sweet maple syrup, all wrapped up in a tender, wholesome dough. I genuinely believe these are among the finest cinnamon rolls I’ve ever crafted. The proof? My partner, Damian, was absolutely astonished when he discovered they were vegan. He swore they were indistinguishable from any non-vegan version he’d ever tried, declaring them to be some of the most amazing cinnamon buns he’d ever had the pleasure of tasting.

This experience truly highlights the incredible potential of plant-based baking. It’s a testament to the fact that vegan food is not just about dietary restrictions; it’s about culinary innovation, creating dishes that are every bit as indulgent, satisfying, and unbelievably delicious as any other. These vegan wholemeal maple cinnamon rolls are a perfect example, proving that wholesome ingredients can lead to extraordinary flavours and textures.

Crafting the Perfect Vegan Cinnamon Roll Dough

The secret to these incredibly soft and light vegan cinnamon buns lies in the thoughtfully balanced dough. For this recipe, I chose a blend of half wholemeal (whole wheat) bread flour and half plain (all-purpose) white flour. This specific combination is key to achieving that ideal texture. Using solely wholemeal flour, while wholesome, can often result in a denser, heavier roll that lacks the signature fluffy lightness we crave in a good cinnamon bun. The plain white flour provides the necessary tenderness and rise, while the wholemeal flour adds a subtle nutty depth and a touch of extra fibre, making these treats a little more substantial and satisfying without compromising on deliciousness.

However, if your preference leans towards a more robust, chewy, and distinctly bread-like texture, a simple swap is all it takes: replace the plain flour with white bread flour. This adjustment will increase the gluten development, giving you a heartier roll that still retains its beautiful soft interior.

The Irresistible Maple-Cinnamon Filling

Nestled within the tender spirals of dough is a filling that truly elevates these buns to a realm of their own. It’s a rich, sweet, and wonderfully sticky concoction crafted from an indulgent mix of premium maple syrup, deeply flavoured brown sugar, creamy vegan butter, and, of course, a generous hand with the warming, aromatic cinnamon. This combination doesn’t just add flavour; it creates that characteristic gooey center that makes cinnamon rolls so utterly addictive.

Once these golden-brown beauties emerge from the oven, their tops are immediately brushed with an extra touch of pure maple syrup. This not only enhances the already prominent maple flavour, deepening its rich notes, but also imparts a gorgeous, glossy sheen that hints at the sticky goodness within. It’s a small step that makes a big difference to both the taste and presentation of these dairy-free delights.

The Grand Finale: A Simple Yet Indulgent Maple Glaze

While the freshly baked, maple-brushed rolls are undeniably delicious on their own – sweet, fragrant, and satisfying – the addition of a luscious maple glaze takes them from wonderfully good to outright decadent. This simple glaze, made with powdered sugar, a touch more maple syrup, and a splash of non-dairy milk, creates a delightful sugary crust that perfectly complements the soft interior. You can certainly choose to skip the glaze if you prefer a less sweet treat, as the buns are quite sweet enough as they are. But for those moments when you’re seeking a truly indulgent experience, a generous drizzle of this creamy maple glaze is exactly what these vegan wholemeal cinnamon rolls call for.

How to Create Your Own Batch of Heavenly Vegan Wholemeal Maple Cinnamon Rolls

Crafting these delectable plant-based cinnamon rolls is a rewarding process, and while the full, precise measurements are in the recipe card below, let’s walk through the key steps to ensure your baking journey is a success. Remember, baking is as much about feel and observation as it is about exact measures.

Step-by-Step Guide to Perfection

1. Preparing the Dough: The Foundation of Flavor

Begin by combining your plain and wholemeal bread flours in a spacious mixing bowl. It’s crucial to keep the yeast separate from the salt and sugar initially, adding the yeast to one side and the salt and sugar to the other to protect the yeast’s activity. After a gentle stir to partially combine, introduce the wet ingredients: the rich maple syrup, melted coconut oil (or vegan block butter), and lukewarm unsweetened non-dairy milk. This mix will bring everything together into a shaggy, rough dough.

Now comes the kneading – the stage where magic truly happens. You can opt for the ease of a stand mixer equipped with a dough hook, allowing it to work its wonders until the dough transforms into a smooth, elastic mass that cleanly pulls away from the bowl’s sides. If you’re kneading by hand, turn the dough onto a lightly floured surface and dedicate about 10 minutes to the process. Initially, the dough will be quite sticky, but as you knead, it will become progressively smoother and more manageable. A good indicator of readiness is the “windowpane test,” where you can stretch a small piece of dough thin enough to see light through it without tearing.

2. The All-Important Rise: Allowing Flavours to Develop

Once your dough is perfectly kneaded, shape it into a neat ball and place it in a large, lightly oiled bowl, turning it once to coat. Cover the bowl snugly with clingfilm (plastic wrap) and set it aside in a warm place to rise. This first rise is critical for developing flavour and achieving that wonderfully airy texture. It typically takes around 2 hours for the dough to double in size. For a more convenient schedule, consider an overnight rise in the refrigerator. This slow, cold fermentation can actually enhance the flavour even further. Just remember to let it come back to room temperature for about 30 minutes before moving to the next step.

3. Crafting the Luxurious Filling

While the dough is undergoing its magical transformation, prepare the star of these buns: the filling. In a bowl, combine the vegan butter, pure maple syrup, light brown sugar, and aromatic ground cinnamon. Use an electric mixer to beat these ingredients together until they form a smooth, creamy mixture. Don’t be alarmed if the mixture appears a little curdled at first; it will smooth out as you continue to beat it. This filling will provide the rich, gooey sweetness that oozes from every bite of your baked cinnamon rolls.

4. Rolling, Filling, and Slicing the Buns

Once your dough has completed its first rise, gently turn it out onto a lightly floured work surface. With a rolling pin, shape the dough into a large rectangle, approximately 20x40cm (8×16 inches). The key here is an even thickness to ensure uniform rolls. Now, generously spread the prepared maple-cinnamon filling evenly across the entire surface of the dough, leaving a small border at one of the long edges. Tightly roll up the dough from one of the long sides, creating a firm log. Using a sharp knife or even a piece of dental floss (unwaxed, unflavored!), carefully cut the log into 12 equally sized pieces. This precision ensures consistent baking and a beautiful presentation.

5. The Second Rise: Puffing Up for Baking

Line the base of a rectangular baking tin (around 20x30cm or 8×12 inches) with baking parchment. Arrange the sliced cinnamon buns in the tray, leaving a bit of space between each as they will expand during their final rise and baking. Loosely cover the tray with lightly oiled clingfilm and set it aside in a warm place for about an hour. During this second rise, the buns will become visibly puffy and softer, indicating they’re ready for the oven. This stage is crucial for achieving that light, airy texture after baking.

6. Baking to Golden Perfection and Initial Glaze

While your buns are enjoying their final rise, preheat your oven to 180°C (350°F / Gas Mark 4). Bake the risen maple cinnamon buns for 25-30 minutes, or until they reach a beautiful golden-brown hue. To ensure they are perfectly cooked through, use a probe thermometer to check their internal temperature, aiming for approximately 90°C (194°F). Immediately after taking them out of the oven, brush the hot tops with 1 ½ tablespoons of extra maple syrup. This step is essential for boosting the maple flavour and creating that wonderfully sticky, shiny surface. Let them cool in the pan, allowing them to absorb all that syrupy goodness.

7. The Final Flourish: Maple Glaze

Once the buns have cooled sufficiently in the pan, it’s time for the optional but highly recommended maple glaze. Sift the powdered sugar into a clean bowl to remove any lumps. Gradually whisk in the remaining maple syrup and a tablespoon of unsweetened non-dairy milk until you achieve a smooth, pourable consistency. Drizzle this luxurious glaze generously over the cooled buns. The visual appeal alone is enough to make your mouth water! Serve these freshly glazed vegan wholemeal maple cinnamon rolls and watch them disappear. While they are best enjoyed on the day they are made, their incredible flavour will linger for a couple of days in an airtight container.

Expert Tips for Baking Flawless Vegan Wholemeal Maple Cinnamon Rolls

Achieving bakery-quality vegan cinnamon rolls is simpler than you might think, especially with a few insider tips:

• Precision is Key for Baking: While cooking often allows for a bit of improvisation, baking is a science. For the most consistently perfect results, I cannot stress enough the importance of weighing your ingredients using a digital kitchen scale, especially for flour. Gram measurements are far more accurate than cup conversions, which can vary wildly depending on how you scoop and pack. Accurate measurements ensure the correct dough consistency and overall success.
• Embrace Real Maple Syrup: The quality of your maple syrup significantly impacts the flavour of these rolls. Steer clear of “maple-flavoured” syrups, which are often just high-fructose corn syrup with artificial flavourings. Invest in genuine, pure maple syrup. For the deepest, richest flavour profile, opt for a darker grade maple syrup. Its complex notes will truly shine through in every bite, making these maple cinnamon buns authentically delicious.
• Check Your Yeast’s Vitality: Yeast is a living organism, and expired or inactive yeast is a common culprit for bread that refuses to rise. Always double-check the expiration date on your fast-action (instant) yeast. If you’re unsure, or using active dried yeast, you can proof it first (see below) to ensure it’s lively and ready to work its magic.
• Plan Ahead for Convenience: These vegan wholemeal maple cinnamon rolls can certainly be made in a single day, offering a rewarding baking project. However, for added convenience, particularly if you want fresh rolls for breakfast, consider preparing the dough and shaping the buns the evening before. Let them undergo their second rise slowly in the refrigerator overnight. In the morning, simply take them out, allow them to come to room temperature for about 30 minutes, then bake as usual. This method allows for less morning rush and ensures warm, fresh buns whenever you desire.
• Mind the Temperature of Your Environment: The rising time of your dough is highly sensitive to temperature. On warmer days, your dough will prove (rise) much faster, sometimes in less time than stated in the recipe. Conversely, on cooler days, it might take a little longer. Pay attention to the dough’s visual cues—it should double in size and appear puffy—rather than strictly adhering to the clock.
• The Ultimate Baking Test: Internal Temperature: The most foolproof way to determine if your bread, or any baked good, is perfectly cooked is by checking its internal temperature. A reliable probe thermometer is an invaluable tool for any baker. For these cinnamon rolls, aim for an internal temperature of around 90°C (194°F). This ensures a fully cooked, tender interior without being over-baked.
• Storage and Freshness: While these maple cinnamon rolls are truly at their peak on the day they are baked, their deliciousness extends. Store any leftovers in an airtight container at room temperature for up to two days. For optimal enjoyment, a quick warm-up in the microwave or a gentle toast in the oven can revive their soft, gooey texture.

Frequently Asked Questions About Vegan Cinnamon Rolls

Can I Freeze These Vegan Wholemeal Maple Cinnamon Rolls?

Absolutely! These wholemeal maple cinnamon rolls are excellent candidates for freezing, allowing you to enjoy fresh-baked goodness whenever a craving strikes. Once baked and cooled (with or without glaze), you can individually wrap them in clingfilm and then place them in an airtight freezer-safe bag or container. They will keep well in the freezer for up to 1-2 months. To enjoy, simply remove them from the freezer, allow them to defrost at room temperature for a few hours, then refresh them in the microwave for 10-20 seconds for that warm, gooey texture, or gently warm in a preheated oven (around 150°C/300°F) for 5-10 minutes until heated through. This makes them perfect for meal prep or unexpected guests!

What Type of Yeast Should I Use for These Buns?

For convenience and consistent results, I always recommend using **fast action yeast**, which is also commonly known as instant yeast or easy-bake yeast. The beauty of fast action yeast is its efficiency: it doesn’t require any prior activation and can be mixed directly into your dry ingredients, saving you a step and ensuring a quicker rise.

However, if your pantry only holds **active dried yeast**, don’t fret! You can absolutely still make these delicious vegan cinnamon buns. The key difference is that active dried yeast needs to be “proofed” or activated first. To do this, simply combine the specified amount of active dried yeast with a small portion of the lukewarm non-dairy milk and a pinch of sugar from the recipe’s ingredients. Stir gently and let this mixture sit for 10-20 minutes. You’ll know it’s active when it becomes bubbly and foamy on the surface – a sign that the yeast is alive and ready to leaven your dough. Once activated, proceed with the rest of the recipe as written, incorporating this bubbly mixture along with the other wet ingredients.

Explore More Vegan Baking Delights

If you’ve fallen in love with these vegan maple cinnamon rolls, you’ll be thrilled to discover a world of other delicious plant-based bread and pastry recipes. Here are some of my favourites to inspire your next baking adventure:

• Maple Pecan Bread Wreath

• Vegan Lemon Blueberry Rolls

• Banana Bread Cinnamon Rolls

• Vegan Hokkaido Milk Bread

• Pumpkin Bread Rolls

• Vegan Glazed Doughnuts

• Chocolate Orange Hot Cross Buns

I hope you thoroughly enjoy baking and devouring these incredible vegan wholemeal maple cinnamon rolls. They are truly a testament to how satisfying and delicious plant-based baking can be. Whether for a special breakfast, a delightful brunch, or simply a comforting treat, these sticky buns are sure to become a cherished favourite.

If you’ve tried this delightful recipe and loved it, please do let me know! Your feedback means the world. Take a moment to rate the recipe, leave a comment sharing your experience, or tag @domestic_gothess on Instagram and use the hashtag #domesticgothess. Your creations inspire us all!

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5 from 2 votes

Vegan Wholemeal Maple Cinnamon Rolls

Vegan wholemeal maple cinnamon rolls – incredibly good sticky cinnamon buns flavoured with maple syrup that just so happen to be vegan too!

Course Breakfast

Cuisine American, vegan

Keyword cinnamon rolls

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Rising time 3 hours hours

Servings 12 people

Author Domestic Gothess

Ingredients

Dough:

• 215 g (1 ¾ cups) plain (all-purpose) flour
• 215 g (1 ¾ cups) wholemeal bread flour
• 7 g (2 ¼ tsp) fast action yeast
• 50 g (¼ cup) granulated sugar
• 1 tsp salt
• 2 Tbsp maple syrup
• 50 g (¼ cup) coconut oil (or vegan block butter) melted
• 240 ml (1 cup) unsweetened non-dairy milk lukewarm

Filling:

• 80 g (⅓ cup) vegan butter
• 3 Tbsp maple syrup
• 45 g (¼ cup) light brown soft sugar
• 1 Tbsp ground cinnamon
• 1 ½ Tbsp maple syrup to glaze the buns

Glaze:

• 130 g (1 cup) icing (powdered) sugar
• 2 Tbsp maple syrup
• 1 Tbsp unsweetened non-dairy milk

Instructions

• Place the plain and wholemeal bread flours into a large bowl; add the yeast to one side and the sugar and salt to the other. Give it a stir then add the maple syrup, coconut oil and milk.
• Mix until it forms a rough dough then either place it in a stand mixer fitted with a dough hook and let the machine knead it until it becomes smooth and elastic and begins to pull away from the sides cleanly; or turn it out onto an unfloured worksurface and knead by hand for about 10 minutes until it is smooth and elastic. The dough should be quite sticky at first but become less so as you knead. When it is ready it should pass the windowpane test.
• Shape into a ball and place in a large, lightly oiled bowl. Cover with clingfilm and set aside to rise until doubled in size, about 2 hours. Alternatively, you can place the bowl in the fridge and allow the dough to rise overnight; in which case, allow it to come up to room temperature for half an hour before proceeding with the next step.
• Once the dough has risen make the filling. Place the vegan butter, maple syrup, brown sugar and cinnamon in a bowl and beat with an electric mixer until smooth. Don’t worry if it looks a bit curdled.
• Turn the dough out onto a lightly floured surface and roll it out into a rectangle about 20X40cm/8x16inches. Spread the filling evenly all over the dough then roll it up tightly from one of the long sides.
• Cut the log into 12 even pieces. Line the base of an approx 20x30cm/8×12 inch rectangular tin with baking parchment. Arrange the buns well spaced apart in the tray. Loosely cover with oiled clingfilm and set aside to rise for about an hour until puffy.
• While the buns are rising preheat the oven to 180°C/350°F/gas mark 4. Bake the buns for 25-30 minutes, until golden brown and the internal temperature reaches about 90°C/194°F on a probe thermometer.
• Brush the tops of the buns with the 1 ½ Tbsp maple syrup while they are still hot then set aside to cool in the pan.
• Once the buns have cooled make the glaze (if using). Sift the powdered sugar into a bowl and gradually stir in the maple syrup and milk until smooth. Drizzle the glaze over the top of the buns and serve. Best eaten on the day they are made.

Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

I originally developed and shared this delightful recipe for DIYs, a fantastic resource for creative craft and inspiring recipe ideas. Be sure to visit their site for more projects that spark joy and culinary adventures!