Pecan, nutmeg and cinnamon rolls

For these cinnamon, I kept the same dough as my pumpkin rolls, but changing the filling for a more classic recipe, but just as autumnal!


For 12 cinnamon rolls


Ingredients


Dough

1/4 cup of sugar

1 1/4 cups soy milk, lukewarm

2 teaspoons of instant yeast

4 cups of all-purpose flour

1 teaspoon of salt

1/2 cup vegan margarine, melted


Filling

1/4 cup of vegan margarine

1 cup dark brown sugar

1 tablespoon ground cinnamon

2 teaspoons of ground nutmeg

* If you don't have nutmeg, use 2 tablespoons of cinnamon in total

1 cup natural whole pecans, coarsely chopped


Cream cheese flavored frosting

1 cup icing sugar

1/2 cup vegan margarine

1 teaspoon of plant based milk

1 teaspoon of apple cider vinegar

1/2 teaspoon of vanilla extract

A pinch of salt



Directions


Prepare the cinnamon rolls.

Mix 2 tablespoons of sugar with the milk and add the yeast. Leave to foam for ten minutes.


Meanwhile, combine the dry ingredients and the remaining sugar in a large bowl or in the bowl of a stand mixer. Once the yeast has foamed, add the milk and margarine to the flour mixture. Knead until a smooth ball forms.


Cover with a damp cloth and let rise for 1 hour, preferably in the oven, off, with the light on.


Roll out the dough into a 15-by-12-inch rectangle on a lightly floured work surface.



Garnish

With the back of a spoon, brush all of the dough with margarine, cover with brown sugar and pecans. Cut into 12 strips about 1.5 inches wide and roll into buns. Place the rolls in a pre-buttered 9 by 13 inch pan or on a cookie sheet. Above all, don't waste any garnish; top the buns with anything that has fallen on the counter. Cover with a damp cloth and let rise for 1 hour.


Preheat the oven to 350F.


Bake for 25 to 30 minutes until the top is lightly golden. Let cool.


Ice

In a bowl, vigorously whisk all the frosting ingredients until the margarine is evenly combined. Glaze the cinnamon rolls.

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© 2020 par Marie-Michelle Chouinard