How long does cinnamon roll pecan pie [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make cinnamon roll pecan pie [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Why is cinnamon roll pecan pie [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does cinnamon roll pecan pie [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is cinnamon roll pecan pie [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

12.1K Views 12 years ago

Cinnamon Roll Pecan Pie
[Vegan]

LK By: Lee Khatchadourian-Reese

Author Bio

Obsessed with healthy, plant-based cooking and eating, Lee Khatchadourian-Reese is the Chief Blogger at The... Read More

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Discover more recipes with these ingredients

Cinnamon

Cinnamon Roll Pie [Vegan]

8-10

Dairy Free

Vegan

Every once in a while you see a recipe that just grabs you. This is one of those times. Though I do not have a sweet tooth sometimes sweet things just look too good not to make.

Ingredients You Need for Cinnamon Roll Pecan Pie [Vegan]

For the Dough:

3/4 cup non-dairy milk
1 tsp vanilla
2 tsp apple cider vinegar
2 3/4 cup all-purpose flour
3 tbsp organic cane sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 tbsp vegan butter, melted
1/4 cup maple syrup

For the Filling:

1 cup organic brown sugar
2 tbsp all-purpose flour
1 tbsp cinnamon
6 tbsp vegan butter, melted
1 cup chopped pecans

For the Glaze:

1 oz vegan cream cheese
1 tbsp non-dairy milk
1//2 tsp vanilla
2/3 cup confectioners' sugar

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How to Prepare Cinnamon Roll Pecan Pie [Vegan]

Preheat the oven to 400°F.
Mix 3/4 cup non-dairy milk, apple cider vinegar, and 1 teaspoon vanilla in a small bowl. Set aside.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. Add the sugar and stir to combine.
Add the non-dairy milk mixture, 6 tbsp melted vegan butter and maple syrup to the dry mixture. Stir until a dough forms. Knead dough until all ingredients are well incorporated (about two minutes).
In a medium-sized bowl, combine the brown sugar, five tablespoons flour, cinnamon, and the rest of the melted vegan butter. Stir to combine and then fold in the pecans.
Roll out 2/3 of the dough in a round shape and place it into a nine-inch pie pan. Press the sides of the pan slightly. Spread 2/3 of the filling over the dough. Roll the rest of the dough into a round large enough to cover the interior of the pie pan. Place on top of the filling. Add the rest of the filling to the top.
Bake in the oven for about 30 minutes at 400°F or until the dough is golden brown.
While the pie is baking, prepare the glaze by mixing the vegan cream cheese, non-dairy milk, vanilla, and confectioners sugar until smooth. I find using a whisk works well.
When the pie is finished, please remove it from the oven, allow it to cool, and then drizzle on the glaze.

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