This is our very own twist on the classic cinnamon roll recipe. The rolls are filled with a layer of our Pecan Maple Butter, then topped with roasted pecans and served with a drizzle of salted maple caramel sauce. This recipe is naturally vegan, but feel free to use regular dairy or butter if you prefer. They are surprisingly simple to make and so delicious!
Note: To enjoy the rolls fresh out of the oven for breakfast, simply prepare everything the night before, but instead of letting the rolls have their second rise in the pan, cover and place in the refrigerator overnight. In the morning, take them out of the fridge and let them sit in a warm spot for 30-45 minutes before baking as instructed.
Click here to watch the step-by-step video.
INGREDIENTS
Makes 9 rolls
Dough
- 1 ¼ cups (295 ml) plant-based milk of your choice
- 1 tbsp (15 g.) organic cane sugar
- 2 ¼ tsp (7 g.) instant yeast
- 2 ½ cups (400 g.) all-purpose flour + extra as needed
- ¾ tsp (7 g.) fine sea salt
- 2 tbsp (30 ml) melted neutral-tasting oil
Filling
Maple salted caramel and pecan topping
- ⅓ cup (85 g.) pecans, toasted and roughly chopped
- ¼ cup (60 ml) maple syrup
- 3 tbsp (45 ml) plant-based milk of your choice
- 2 tbsp (30 ml) refined coconut oil or plant-based butter
- ¼ tsp pure vanilla extract
- ¼ tsp ground cinnamon
- Pinch of fine sea salt
INSTRUCTIONS
- Warm the milk (in a saucepan or microwave) until lukewarm — about 110°F (43°C). Pour into a bowl, add the sugar, and sprinkle the yeast on top. Whisk and let sit for 10 minutes until foamy. (If there’s no foam, your yeast may be expired or the milk too cool/hot. Start over if needed.)
- In a large bowl, mix the flour and salt. Make a well in the center and pour in the foamy yeast mixture and melted (but not hot) coconut oil. Stir with a wooden spoon until a sticky dough forms.
- Transfer the dough to a floured surface. Knead for 5 minutes, adding just enough flour to prevent sticking. You should end up with a smooth dough ball.
- Lightly oil a clean bowl and place the dough inside, turning to coat. Cover with a cloth and let rise in a warm place for 1–2 hours, or until doubled in size.
- Line a 9-inch (23 cm) pan with parchment. Roll the dough into a rectangle (about 16×11 inches, ¼-inch thick). Spread Pecan Maple Butter evenly over the surface. Roll up tightly from the long side to form a log, then slice into 9 even rolls.
- Place the rolls in the prepared pan. Either: a) Refrigerate overnight (covered), then let sit at room temp for 30–45 minutes before baking. b) Or let them rise for 45 minutes at room temp, until puffed up.
- Preheat oven to 350°F (180°C). Brush the rolls with melted coconut oil or plant-based butter. Bake for 25–35 minutes, until golden on top.
- While the rolls bake, heat maple syrup, milk, and coconut oil in a small saucepan over medium heat. Let bubble 4–5 minutes, whisking. Remove from heat and stir in vanilla, cinnamon, and salt. Let cool slightly — it will thicken.
- Let the rolls cool in the pan for 10 minutes. Then lift them out using the parchment. Top with toasted pecans and drizzle with the maple caramel. Best enjoyed warm! Store in an airtight container for up to 3 days and reheat before serving.
