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 


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.

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