Happy first Saturday of November, y’all!
It’s gotten mighty cool out so I’ve been spendin’ my fair share of time cookin’ up some real heart-warming, holiday-inspired goods.
My newest delight are these vegan pecan pie cinnamon rolls
, and they’re just the thing to sweeten up a frosty November weekend. Now, I’m talkin’ from experience here and I reckon my housemates would agree wholeheartedly.
Imagine big ol’, soft, fluffy rolls with a sweet cinnamon fillin’ topped with some thick and sticky spiced caramel and toasted pecans. So good it’s downright addictive!
I’m already plannin’ on servin’ these up on Christmas morn’
, but they’d be a wonderful breakfast treat for any winter celebration – Thanksgiving, Hanukkah, bonfire night (just 2 days away!), or whatever y’all choose to celebrate this season.
If you try your hand at this recipe at home don’t forget to tag your photo #myvibrantkitchen
on Instagram. There’s nothing I love more than seein’ all your beautiful recreations. Y’all also shouldn’t forget to sign up for My Vibrant Kitchen’s newsletter so you can get the freshest recipes, vegan lifestyle tips and travel stories delivered straight to your inbox.
Vegan Pecan Pie Cinnamon Rolls Recipe
Vegan Pecan Pie Cinnamon Rolls
Prep time: 2 hours
Cook time: 30 mins
Total time: 2 hours 30 mins
- 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
- Cinnamon Filling:
You can also check out my full desserts section for more after-mains treats!
Try Our Favorite Vegan Snacks To Keep You Fueled This Week!