Happy first Saturday of November! It’s gotten rather chilly recently so I’ve been spending a lot of time whipping up all the festive, spiced and warming treats my heart desires.
These vegan pecan pie cinnamon rolls are my most recent creation and so happen to be the perfect way to sweeten up a cold November weekend. I’m speaking from experience here and I’m pretty sure my housemates will attest to that as well.
Big, soft, and fluffy rolls with a sweet cinnamon filling and topped with thick and sticky spiced caramel and toasted pecans. Delicious and absolutely addictive!
I’m planning on serving these up on Christmas morning and I think they would make a lovely holiday breakfast for pretty much any wintery festivity, Thanksgiving, Hanukkah, bonfire night (2 more days to go!), or whatever you choose to celebrate this season.
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- 250 g white all purpose flour
- 160 g strong white bread flour
- 60 g sugar
- 2 sachets (14 g) regular active yeast or 1 sachet (7 g) fast action or quick-rise dried yeast
- ½ tsp salt
- 240 ml soy milk, at room temperature
- 60 g margarine, melted and slightly cooled
- Pecan Pie Topping:
- 50 g margarine
- 30 g white all purpose flour
- 3 Tbsp water
- 100 g white caster sugar
- 1 Tbsp blackstrap molasses
- 1 tsp vanilla extract
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- generous pinch of nutmeg
- pinch of coarse sea salt
- 200 g pecans, roughly chopped
- Cinnamon Filling:
- 50 g margarine
- 45 g white caster sugar
- 5 g cinnamon (or 2 tsp cinnamon)
- For the dough place the regular and the bread flour, sugar, dried yeast and salt in a big mixing bowl and stir with a wooden spoon to combine.
- Add the soy milk and margarine and mix with the spoon as much as you can. Once everything is well combined, put aside the spoon and use your hands to knead the dough. You can dust the dough with a little more flour if needed. It’s ok if it’s a little sticky as long as it is workable.
- Keep kneading for 5-8 minutes until the dough is smooth and elastic.
- Form a ball and cover the mixing bowl with a damp tea towel. Let it rise for about 1 to 1½hours until it has doubled in size. The rising time will differ depending on how warm your kitchen is.
- For the caramel sauce melt the margarine in a saucepan over medium heat. Add the flour and mix well. Now add the water, the sugar and the blackstrap molasses and stir to combine. Turn up the heat until the mixture starts to bubble then turn it all the way down and keep stirring it for another 5 minutes. You want the sugar to melt but not to caramelize too much yet. It's going to caramelize more in the oven. Take the caramel off the heat and stir in the vanilla extract, ginger, cinnamon, nutmeg and salt.
- Once well combined pour the mixture in a lined baking dish. I used a 25 x 25 cm one.
- For the cinnamon filling place the margarine, sugar and cinnamon in a small bowl and combine with a fork. You might have to melt the margarine a little in the microwave if it’s too hard to mix into a smooth paste. But make sure not to let it go liquid.
- Once the dough has risen, lightly flour your working surface and roll out the dough about ½ cm thin into a square.
- Evenly spread the cinnamon paste on the rolled out dough leaving a 1 cm edge all around. Then carefully but tightly roll the dough sealing the edge as best as you can.
- Now use a sharp serrated knife to cut into 2½ cm thick sections and place on top of the caramel sauce.
- Cover again with a tea towel and let the cinnamon rolls rise for another 30 - 45 minutes.
- Pre-heat the oven to 180˚C and once risen bake the rolls for about 30 minutes or until the tops start turning golden brown and the rolls are fully cooked.
- Fill another baking dish or sheet with roughly chopped pecans and pop in the oven for the last 5 - 10 minutes until golden brown.
- Let the rolls sit for 5 minutes then carefully invert them onto a big plate or chopping board. Sprinkle with the toasted pecans and serve warm! Enjoy!