Vegan Pecan Cinnamon Rolls

Y’all. Pecan. Cinnamon. Rolls. AND THEY’RE VEGAN!

I always have people asking why I bake vegan recipes. Honestly-I first did it when I was doing a 21 Day Vegan Challenge. My sweet tooth couldn’t handle not having sweets so I got creative. (Isn’t that sad?!) But I loved the challenge of not using animal products and I had quite a few followers asking for this vegan recipe and more! My blog will not be vegan only. But I’ll definitely make time for more vegan recipes!

Anyway-Below is the recipe. It yields about a dozen cinnamon rolls.

Ingredients for dough

  • 4 1/2 tsp. (2 packets) rapid rise yeast
  • 1 cup warm water
  • 1/3 cup melted coconut oil
  • 2 1/2 cups all-purpose flour
  • 1/4 cup + 1 tsp. sugar

Ingredients for filling

  • 2 tbsp. melted coconut oil
  • 1 tbsp. cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup chopped pecans

Ingredients for glaze

  • 1 1/2 cups powdered sugar
  • 2-3 tbsp. water
  • 1/4 tsp. vanilla extract

Instructions

Warm up the water until it is between 100°F. It should feel like…idk like warm bath water? I know that sounds weird, but trust me…. Sprinkle with 1 tsp. of sugar and add both packets of yeast. Stir a few times with a fork and let the mixture sit for a few minutes to activate. After about 5-10 minutes the mixture should have bubbles in it to show the yeast is alive. If that doesn’t happen, you’re going to have to toss it and use fresher yeast.

Add the 1/3 cup coconut oil, .5 cups of flour, remaining 1/4 cup sugar and stir until the dough comes together. Add additional flour in 1/2 cup increments until dough pulls away from the sides of the bowl, but is still soft and slightly sticky.

Still with me? The hard part is done! Kind of…I say you reward yourself with a glass of wine.

Turn dough out onto floured surface and knead a few times until you form a smooth ball. Dust the bowl with flour and put the dough back in the bowl. Set that aside while you prep the filling.

Combine the cinnamon, brown sugar and chopped pecans together. That’s it. You literally just prepped the filling.

Generously dust your countertop with more flour and turn the dough ball onto the floured surface. I know, I know. Baking is a mess. (Side note-If you don’t have kids and think THIS is a mess….don’t have kids). Anyway-Roll the dough out to a rectangle about 12×18 inches. Spread the 2 tbsp. of melted coconut oil over the rolled out dough, leaving a thin border (about an inch thick) around the edges free from oil. Sprinkle the cinnamon filling mixture over the melted coconut oil and use your hands to gently move it around so that it evenly coats the oiled dough. Use a rolling pin to gently roll over it to press the sugar into the dough-just be extremely careful not to press too hard as the pecans can tear your dough and then you’ll cry.

Need a wine break? Drink. Trust me-all the good bakers do. (JK…maybe?)

Okay, back to it. Starting at the long end closest to you, begin to roll the dough up into a log. You’ll want to roll it tight but be as gentle as possible. Using a sharp knife, slice off the two uneven ends where there is no filling. Cinnamon rolls without filling aren’t even good and you don’t need that in your life.Slice the remaining log into rolls as even as possible making them about 1.5 inches thick. You should get around 12 rolls. Place the rolls in a greased 13×9 inch pan and cover with plastic wrap. Set somewhere warm to double in size-this takes about 30 minutes. Meaning you can take one minute to preheat the oven to 350°F then the remaining 29 to pour some more wine.

Once rolls have puffed up and about doubled in size, you’re legit almost done. I’m not even lying this time. Bake them for about 15-17 minutes. .Once you pull them out of the oven, make your glaze. This will let them cool for a few minutes while you make it. Seriously-you can’t mess this glaze up. Legit just throw the stuff together and mix. I just whisk-no need to use the mixer for this. If you want the glaze thinner-feel free to add more water a little at a time. If it’s too thin-add more powdered sugar a little at a time. Put the glaze in a piping bag and drizzle over cinnamon rolls. I garnished mine with some more chopped pecans on top.

Still with me? You’re done! Have some wine to celebrate! Seriously, it may seem like an overload, but these cinnamon rolls are SO easy to make and SO delicious. Like feel free to bring me some if you make them.

If you try the recipe, post a pic on Insta and tag me in it! I’d love to see how they came out!

Happy Baking! I’ll be back soon with another recipe in no time. But for now, I’m out!

-Andrew

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