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1.7K Views 11 years ago

Pecan Pie Cinnamon Rolls
[Vegan]

CR By: Charlie Rioux

Author Bio

Charlie is a Ph.D. student and fitness enthusiast who also loves cooking delicious meals and... Read More

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Pecan Pie Cinnamon Rolls

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Pecan Pie Cinnamon Rolls [Vegan]

Gooey cinnamon rolls, reminiscent of a favorite holiday dessert. These wonderful treats are best eaten while still warm from the oven!

Ingredients You Need for Pecan Pie Cinnamon Rolls [Vegan]

For the Yeast Mixture:

2 teaspoons active dry yeast
1/2 teaspoon sugar
1/2 cup 100-110°F water

For the Dough:

1/2 cup unsweetened non-dairy milk
1/3 cup panela sugar, coconut sugar, or brown sugar
1/3 cup vegan butter
1 teaspoon sea salt
1/2 flax egg (1/2 tablespoon ground flax seeds with 1 1/2 tablespoon water)
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon vanilla bean powder
Yeast mixture
3 cups unbleached all-purpose flour, divided

For the Filling:

1/8 cup vegan butter
1/2 cup pecans
1/8 cup panela sugar, coconut sugar, or brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 Medjool dates, pitted and chopped into small pieces

For the Glaze:

1/2 cup confectioner's sugar
1/8 teaspoon vanilla bean powder
1 tablespoon non-dairy milk

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How to Prepare Pecan Pie Cinnamon Rolls [Vegan]

Mix flax egg and set aside.
Mix together yeast ingredients and set aside for 10 minutes, until doubled in size and bubbly.
Meanwhile, combine the wet dough ingredients (non-dairy milk, vegan butter, sugar, salt, spices, vanilla, and flax egg) in a small saucepan. Heat on medium heat and stir until combined. Remove from heat and let cool until it is 100-110°F.
Place 2 cups of flour in a bowl. When the saucepan mixture is cooled enough, add in the proofed yeast. Add the mixture to the flour and stir with a wooden spoon for 30 seconds.
Add the remaining 1 cup of flour. Mix with the spoon for 10 seconds, then knead with hands for another 10 seconds. Place the dough on a floured surface.
Knead the dough for 10 minutes until it doesn’t stick to the touch. Add flour if it starts to stick to the counter.
Shape into a ball and place into an oiled bowl. Cover with a wet towel and place in the oven with the light on. Let rise for 90 minutes.
Meanwhile, prepare the filling. In a food processor, add pecans, sugar, cinnamon and nutmeg and process until it looks like coarse flour. Make sure to take earth balance out of the fridge so it is at room temperature.
After 90 minutes of rising, poke the dough to make sure it is ready. If you poke the dough and it does not spring back, it is ready. Use your hands to spread the dough into an 8-inch by 20-inch rectangle. Go slow so you don’t rip the dough.
Spread the 1/8 cup of room temperature vegan butter on the dough with a pastry brush. Sprinkle all the pecan mixture on top, then sprinkle the chopped dates as evenly as possible.
Grab the end of the dough starting at the shortest end and roll the dough, trying to keep the sides as straight as you can. Let it rest on the seam when it’s rolled up completely.
Coat a 9x13-inch baking dish with vegan butter.
Grab some floss and cut the rolls (about 1-inch per roll), placing the floss underneath the dough and bringing it up and crossing it to cut the rolls. Place the rolls in the baking dish. Cover with a wet towel and place in the oven with the light on. Let rise 45 minutes.
Remove the rolls from the oven and preheat to 350°F. Remove the towel and bake for 25 minutes, until lightly golden.
Meanwhile, prepare the glaze by whisking all ingredients together. When the rolls are done, drizzle the glaze on them while they’re still warm.

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