Imagine soft, sweet dough swirled with buttery brown sugar, crunchy pecans, and loads of cinnamon, all crowned with a luscious maple cream cheese frosting.
These cinnamon rolls? They’re unbelievably tender, gooey, and yes, totally vegan!
Maple Pecan Cinnamon Rolls
Ingredients
- Dough
- 3 cups (360g) all-purpose flour
- 1/4 cup (50g) light brown sugar
- 2 1/4 teaspoons (8g) instant yeast
- 1/4 teaspoon cinnamon
- 3/4 cup (180ml) warm soy milk
- 5 tablespoons (70g) dairy-free melted butter
- Filling
- 7 tablespoons (100g) room temperature dairy-free butter
- 2 tablespoons (40g) maple syrup
- 1/4 cup (50g) light brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup (100g) crushed pecans
- Maple Cream Cheese Frosting
- 7 tablespoons (80g) very soft dairy-free unsalted butter
- 6 ounces (170g) dairy-free cream cheese
- 3/4 cup (80g) powdered sugar
- 4 tablespoons maple syrup
Instructions
- Mix the yeast into the warm milk and let it bloom and froth.
- Combine sugar, flour, and cinnamon. Make a well, then fold in the butter and milk until just mixed.
- Cover the dough and let it rest for about 10 minutes to meld the flavors.
- Knead the dough using a dough hook for 15 minutes on medium speed.
- Form the dough into a smooth ball, grease it lightly with oil, and let it sit in a covered bowl for 1 to 1.5 hours until it doubles in size.
- Once risen, punch down the dough.
- Roll out the dough into a 12x12-inch square on a floured surface.
- Mix the filling ingredients and spread them over the rolled dough.
- Roll the dough into a tight log, cut it into 9 pieces, and place them in a buttered 9-inch square or round pan.
- Allow the rolls to rise for about 45 minutes.
- (Optional) Pour cream over the risen rolls for extra gooeyness! Bake at 350°F (180°C) for 25-30 minutes.
- Whip together the frosting ingredients and generously cover the warm cinnamon rolls. Enjoy!
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