Growing up I had a MAJOR sweet tooth. Cake, cupcakes, cookies, ice cream, brownies, you name it. There wasn’t much I really didn’t like, as long as it had sugar, I was happy. However, over the years, as I’ve learned how to kick my sugar addiction, I’ve become way more picky about what kind of sweets I’ll eat. I guess you can say I’ve become a dessert snob LOL. I’m looking for the perfect balance between sweet, but not too sweet, flavorful, and moist. And let me just say I’ve made MANY vegan desserts, but I find these cinnamon rolls to be the perfect combination of all those things. These cinnamon rolls are perfectly sweet, ooey gooey, and just melt in your mouth. And on top of that, they are 100% vegan.
What makes these rolls even better, is the nostalgia it brings from my childhood. I remember being young, walking through the mall with my mom after a long day of shopping and ALWAYS stopping to get Cinnabon. It’s a memory that always reminds me that small moments, often times mean the most. So for me, these cinnamon rolls not only reflect good dessert, but also sweet memories. So in the midst of discipline, work, school, exercise, and eating healthy, always remember to enjoy the small moments and treat yo’self honey! Enjoy!
- 1 cup almond milk
- ¼ cup vegan butter, melted
- 1 Tbps coconut sugar
- 1 packet active dry yeast
- ¼ tsp cinnamon
- ¼ tsp salt
- 3 cups flour (½ cup at a time)
Filling: Maple Pecan Sauce
- ½ cup vegan butter
- ¼ cup brown sugar
- ¼ cup coconut milk
- ½ cup maple syrup
- 1 tsp cinnamon
- Pinch of salt
- 3 OZ bag pecans (chopped)
- 1 cup confectioner sugar
- 2 tbsp vegan butter
- 2 tbsp milk
Dough: In medium saucepan (or in a large microwavable bowl), combine almond milk and melted butter, heat until mixture becomes lukewarm.
***Really important that the mixture is not too warm, it will kill your yeast (I typically test this with my finger). Once proper temp, whisk coconut sugar. Next add active dry yeast over milk mixture, (do not stir), set aside for 10 minutes to allow yeast to activate. Next, add cinnamon, salt, and flour (½ cup of flour at a time, stirring as you go). When dough begins to come together, move to a floured surface and knead until a dough ball is formed. Move dough to a large oiled bowl, cover with plastic wrap, and set aside to rise in warm place- about 1 hour. Preheat oven to 350
Maple Pecan Sauce: While dough is doing its thang, we’ll work on the filling. In a medium saucepan, melt down butter over medium-heat, combine brown sugar and whisk until smooth. Add in coconut milk and maple syrup, bring to a boil, then reduce to medium heat until thick. Lastly, add in cinnamon and a pinch of salt. Allow to sit on medium heat until it becomes thick like a caramel sauce. Divide the sauce into two separate bowls. In one bowl add in chopped pecans and set aside.
Rolls: After dough has risen, roll out dough (w/ rolling pin) into a rectangle shape. Brush 3 tbsp vegan butter on the dough, sprinkle 1 1/2 tsp cinnamon, and 2 tbsp brown sugar. Pour and spread the sauce (with the pecans) over dough, set aside other half. Starting at one end, tightly roll the dough, then cut with knife (8-10 rolls). Get a 8×8 square or round pan, pour the other half of pecan maple sauce (without the pecans) over bottom of pan, then begin to add rolls to the pan. Pop them babies in the oven (350 degrees), for about 25-30 minutes.
Frosting: In a medium mixing bowl, combine confectioner sugar, vegan butter, and almond milk until smooth!
Once those cinnamon rolls are done,
allow to cool, frost, and enjoy!!!!