Ingredients for cinnamon bun dough:

Instructions for dough:

Line a 8x8 inch baking pan or 9 inch pie pan with parchment paper.
In a large bowl combine the warm water, aquafaba, coconut sugar, maple syrup and yeast.
Stir until the sugar has dissolved.
Let mixture stand for 1 minute or until you see the yeast bloom.
Add the oil and stir together.
In a separate bowl add the 1 cup of whole wheat flour, 1 cup of all purpose flour, cinnamon and salt. Stir well.
Pour the wet mixture into the bowl of flour and stir.
Gradually add the remaining flour and knead by hand until a soft dough forms, about 5 minutes.
Transfer to a floured work surface and form into a large ball.
Lightly oil a bowl and transfer dough back into the bowl.
Cover with cling film and allow to rest 1 hour, or until it has doubled in size.

Turn dough out onto lightly floured surface
Using a rolling pin, roll dough into a large rectangle about 10x14 inches
Spread out the softened butter using a spatula or butter knife. (Be very gentle, I actually use my hand)
Sprinkle on the sugar, then the cinnamon.
Roll the dough towards you into a tight cylinder.
Using a sharp knife, cut the cylinder into 1 inch slices.
Spread these out onto prepared pan allowing a little room between them to grow.
Cover them lightly with a towel.
Preheat oven to 350°F.
Allow buns to sit in a warm place for about 20 minutes or until they have almost doubled in size.
Bake for 20-23 minutes or until golden on the edges.