Whole Wheat Cinnamon Rolls

In a large bowl, combine the dry ingredients for the dough. Stir in some of the warm water (0.75 cup) and maple syrup (3 tbsp), adding more water as needed to form a smooth, non-sticky dough.

Knead the dough for a few minutes, then cover the bowl with a towel and let it rest in a warm place for about 30 minutes. Start 30m timer

Prepare the filling: Heat the soy milk (0.5 cup) in a small pot, then add the ground nuts (0.75 cup), cinnamon (2 tsp), and maple syrup (3 tbsp). Stir for a few minutes until smooth, then set aside. If too thin, add more ground nuts.

Preheat your oven to 360 °F (180 °C).

Once the dough has risen, lightly flour a flat surface. Knead the dough for about 1 minute, then roll it into a rectangular shape, roughly 0.5 inch (1.5 cm) thick.

Gently spread the nut filling evenly over the dough, leaving a 0.5 inch border around the edges.

Carefully roll the dough into a large, even log.

Using a sharp knife, cut the log into even pieces, about 0.5 to 2 inches thick, depending on your preference.

Arrange the cinnamon rolls horizontally on a non-stick baking sheet or pan. Bake for approximately 20 minutes, or until golden brown. Start 20m timer

Allow the rolls to cool slightly before serving. Enjoy with tea or coffee.