Vegan Cinnamon Pecan Rolls

This past Saturday my family held an early winter solstice gathering with friends.  Most of the food I made was round which represents the returning of the sun.

One of the desserts I made was these delicious cinnamon pecan rolls.  We enjoyed dessert with tea and the warmth of good friendships.

Ingredients for dough:

1 cup warm water 

2 t yeast

1/2 cup organic pure cane sugar

1 t sea salt

2 flax seed eggs

4-5 cups organic unbleached all-purpose flour

1 stick of vegan butter 

1 cup chopped pecans

Ingredients for frosting:

2 cups organic confectioners sugar

1/4 cup organic shortening

3 T 

1 t organic pure vanilla extract 

Method:

Butter a 10" pie plate; set-aside.

In a large bowl beat all ingredients until smooth.

If frosting is to thin, you can add more sugar, 1T at a time.

Method for dough:

Using a stand mixer, dissolve the yeast in the warm water, let sit 5 minutes.  Mix in sugar, salt, and flax seed eggs.

Gradually add flour; dough should come clean from the sides of the bowl and add more flour if needed.  Knead dough for 5 minutes.  Let dough rest for 20 minutes.

While dough is resting melt butter, and chop pecans.

Roll out the dough into a rectangle that is approximently 24" to 30" by 16" wide.

Brush on the melted butter by using a pastry brush.  Sprinkle with cinnamon, then with the pecans.

Starting at the wide end, gently roll into a log.

Cut the cinnamon rolls into 1" pieces.

Place pieces into the buttered pie plate. Cover with a clean kitchen towel and let rise for 1 hour.

Heat oven to 350 degrees and bake the rolls for 25 minutes, or until golden brown.

Cool for 5 minutes before frosting.