Maple-Oat Breakfast Buns
Submitted by shaker
Dairy-free maple oat breakfast buns made with a bread machine, filled with toasted oats, raisins, cinnamon, and brown sugar. Soft yeasted rolls with no butter or eggs.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minThese breakfast buns use rice milk, egg substitute, and applesauce instead of the usual dairy and eggs, making them naturally dairy-free without sacrificing that soft, pillowy texture you want in a morning roll. The bread machine handles the dough, so most of your effort goes into the filling.
And what a filling it is. Toasted oats, raisins, maple syrup, brown sugar, cinnamon, and nutmeg get spread across the rolled-out dough before you spiral it up jelly-roll style. Those oats get toasted first in the oven, which brings out a deeper, nuttier flavor that raw oats just can’t match.
The dough itself gets structure from a mix of bread flour and homemade oat flour (just pulse rolled oats in a food processor). That combination gives you a tender crumb with a slightly earthy, whole-grain character.
Pro Tips
- Toast the oats until genuinely light brown. Pale oats taste flat. You want them fragrant and golden.
- Use parchment paper on your cookie sheet. The brown sugar filling caramelizes and sticks hard to bare pans. Parchment makes cleanup effortless.
- Pinch the seams well after rolling. If they open during baking, the filling leaks out and burns on the pan.
- Slice with dental floss instead of a knife for cleaner cuts that don’t compress the dough.
Variations
- Pecan maple buns: Add ¼ cup chopped pecans to the filling for crunch.
- Apple spice version: Replace the raisins with diced dried apples and double the cinnamon.
Ingredients
Directions
Put rolled oats in 350℉ (180℃) F oven for 10 minutes or until light brown.
Add the first 8 ingredients to bread machine according to manufacturer’s instructions.
Set it for the dough setting (mine calls it the manual cycle).
When cycle is complete, remove dough from machine.
Cover and let rise 10 min.
In a small saucepan, stir together the syrup, spices and brown sugar.
Cook over low heat until sugar is dissolved, remove from heat and stir in raisins and toasted rolled oats.
Set aside.
On a lightly floured surface, roll dough into a 12×8 rectangle.
Spread raisin mixture over dough to all edges.
Roll up jelly roll style, pinch seams to seal.
Cut into 1 inch slices.
Place rolls, cut sides down, on non stick cookie sheet.
When the rolls come out, you need to use a spatula to pry them off the pan, because the brown sugar will have stuck, but they come right up.
These had just the right amount of sweetness.
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