Posted in Recipes on 30.08.2017
Vegan Cinnamon Swirl Buns
prep: 2 hours 20 mins / cook: 30 mins / inactive: 0 mins / total: 2 hours 50 mins / quantity: 12 buns Print recipe?
As a recent discoverer of the mighty aquafaba as a vegan substitute for egg, I’ve been on a bit of a mission to see just how versatile it can be.
Here I’ve used it as a binding agent in these vegan cinnamon swirls … didn’t realise you could make a healthier version of an absolute classic? These are jaw droppingly delicious – natural date and maple sweetness make these a sticky, chewy breakfast favourite in our home!
Like all yeast/bread concoctions you get a bit of a workout in if you knead by hand but once that’s done, you can put your feet up/potter about/actually go to the gym/walk the dog/play Hay Day (ahem) while the yeast does its thing and turns your dense lump of dough into a doubled in size pillowy thing
I’ve given a quantity of cinnamon for this recipe but feel free to increase the amount if you’re a particular lover of cinnamon (random odd fact: in our house we call it sinnywig – do you have peculiar ‘isms’ in your house? Please say you do, we love our isms!)
You can also omit the maple syrup from the filling mixture if you don’t want them too sweet. Oh and I’ve included Baobab Powder for some extra fruity oomph. You can read all about this amazing superfood right here!
Then for the second prove of these swirls you need to roll the dough into a large rectangle approximately 55 x 30 cm / 22 x 12 inches before slathering on that sticky sweet filling. You’re basically making a large doughy swiss roll. I like how those words sound!
Knock the proven dough back
Roll out
Spread
Roll up
Slice
Second prove
And I know I go on a lot about the smell of things but .. omg .. the smell that fills your house while these are baking. Don’t cook them with the windows open or you might have people queueing at your door ????????
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Vegan Cinnamon Swirl Buns
prep: 2 hours 20 mins / cook: 30 mins / inactive: 0 mins / total: 2 hours 50 mins / quantity: 12 buns
Ingredients
- 220g wholemeal bread flour
- 250g strong white bread flour
- Large pinch salt
- 7g sachet fast action dried yeast
- 3 tblsp aquafaba (the water from a can of chickpeas)
- 255ml almond milk
- 1 tblsp olive oil
- 1 ½ cups dates – pitted
- 1 tblsp Organic Baobab Powder
Optional
- 1 tsp maple syrup
- 2 tsp ground cinnamon
- 2-3 tblsp maple syrup
Instructions
- Tip both flours, salt and yeast into a large bowl, initially keeping the salt and yeast separate in the bowl
- Gently warm the aqufaba, almond milk and olive oil until just tepid then add to the flour mixture and stir together to form a soft, slightly sticky dough.
- Turn out onto a floured work surface and knead for 10 minutes
- Put into a clean, oiled bowl, cover with a t-towel and leave in a warm place for 1-2 hours to prove until it’s doubled in size
- Meanwhile make the date filling by soaking the pitted dates in boiling water for 5 minutes – this helps make them soft enough to blitz to a smooth paste
- Drain the dates and tip into a food processor with 1tsp ground cinnamon and the baobab powder and process until very smooth
- Tip the proven dough onto a floured work surface and knead gently to knock the air out then roll out to a large rectangle 55cm x 30cm / 22 x 12 inches
- Spread the date mixture onto the dough, then roll up like a swiss roll. Cut the roll into 12 slices then lay them cut side up onto a greased and floured or parchment lined baking sheet
- Prove for another 45 minutes – 1 hour then bake for 30 minutes till golden
- While they're baking, mix 2 tblsp maple syrup with 1 tsp cinnamon to make the glaze
- Remove from the oven and glaze immediately using a pastry brush or just spoon it over!
- Leave to cool for as long as you can stand it (I promise the smell is absolutely intoxicating!)
Notes
- If your dates are very fresh and squidgy you don't need to soak them, they should blitz up just fine without it
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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