Easy Vegan Cinnamon Swirls with Maple Glaze

Method

1. In a large bowl, combine warm water, 1 tablespoon of sugar, yeast, and flaxmeal (if using). Stir and let it sit for about 5 minutes until it becomes frothy. If it doesn't froth, the yeast may be old.
2. In a separate bowl, whisk together the whole wheat flour, salt, and baking powder.
3. Add the bread flour, cashew flour, the dry flour mixture from step 2, and the warmed almond milk to the yeast mixture. Add the oil.
4. Stir everything together with a spoon until just combined. Then, knead the dough for about 2 minutes until it forms a cohesive ball. You can proceed immediately, store the dough in the fridge overnight (bring to room temp for an hour before proceeding), or let it rise for an hour before shaping.
5. Lightly flour a work surface with 2-3 tablespoons of wheat flour. Roll out the dough into a rough rectangle, approximately 12 by 8 inches.
6. Evenly spread the melted vegan butter or oil over the surface of the dough, leaving a small border.
7. In a small bowl, mix the 2 tablespoons of ground sugar and the cinnamon powder. Sprinkle this mixture evenly over the buttered dough.
8. Carefully roll up the rectangle tightly, starting from one of the longer sides. Pinch the seam to seal it.
9. Cut the rolled dough into 12 equal pieces, about 1 inch wide.
10. Lightly dust the cut side of each roll bottom with a little flour. This helps prevent excess sugar and butter from leaking out during baking. Arrange the rolls, cut-side down, in a greased or parchment-lined 8-inch cake pan, leaving a little space between them.
11. Lightly mist the tops of the rolls with water and cover the pan loosely with a kitchen towel. Let them rest in a warm place for 30 minutes to puff up.
12. Bake in a preheated oven at 375°F for 18 to 20 minutes, or until the tops are golden brown.
13. While the rolls are baking, prepare the icing. In a small bowl, whisk together the icing ingredients: ground sugar, instant coffee, oil, almond milk, maple syrup, and a pinch of salt. Add a few more drops of almond milk if needed to reach a drizzly consistency.
14. Once the rolls are out of the oven, let them cool in the pan for 5 minutes before transferring them to a wire rack. Drizzle generously with the prepared maple icing and serve warm.