In a large bowl, mix together the dry ingredients for your dough. Add some of the warm water as well as the maple syrup and start mixing. Add as much water as you need to get a smooth, soft dough that’s not sticky. 

Knead for a few minutes, then cover the bowl with a towel and let rest in a warm place for around half an hour.

Prepare the filling by heating up the soy milk in a small pot and then adding in the nuts, cinnamon and maple syrup. Stir with a spoon for a few minutes to create a homogenous texture, then set aside. If the mixture is too thin after resting, add a few tablespoons of ground nuts at a time to get the ideal texture.

Preheat oven to 360 °F (180 °C).

Once the dough has risen, flour a flat surface and knead it by hand for about a minute, then roll it into a rectangular shape which should be as flat as one of your fingers (about ½ inch or 1.5 cm).

Gently spread your nut filling onto the dough surface, leaving a ½ inch border around the edges.

Now, roll the dough until you have one large and even roll. Try to be careful and consistent here.

Using a sharp knife, cut the roll into even pieces – they can be anything from ½ inch to 2 inches thick, depending on how you like it.

Put your cinnamon rolls horizontally on a non-stick baking sheet or pan. Bake for around 20 minutes until golden brown. 

Allow to cool slightly before taking the first bite! Serve with a nice cup of tea or coffee.