Pecan pie cinnamon rolls

Hi there! Yes, I’m still alive. I’mma make this post quick and dirty (or as much so as is possible in this corner of the internet) because I’ve got a shit ton of homework to do and this lazy Sunday is drawing to a close all too rapidly.

These cinnamon rolls began when I got a copy of Dessert Mash-Ups, the book by Dorothy Kern, for Christmas last year (that’s where having a GoodReads wish-list comes in handy, people). That book is full of devilishly good ideas, but I was immediately drawn to these cinnamon rolls. Obviously. I never say no to a good cinnamon roll. 

Any breakfast food with "pie" in the name has to be good.

They’re a bit involved, comprising of a yeast dough, a gooey pecan pie-esque filling, and a caramel-y glaze, but I will tell you they are worth every moment spent slaving over a hot stove. The filling is super gooey and sweet and cinnamon-y. The glaze just puts them over the top. Best believe they didn’t last long in this household.

Is it narcissistic to salivate over my own photos?

Because I ain’t got much else to say, here’s a relevant Onion article: “Beautiful Cinnamon Roll Too Good For This World, Too Pure”.

Here’s the recipe.

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Pecan pie cinnamon rolls

Adapted from Dessert Mash-Ups by Dorothy Kern

Makes 9 rolls

Ingredients

Dough

184 grams • nondairy milk • ¾ cup

9 grams • active dry yeast • 2 ¼ teaspoons

68 grams • granulated sugar • 1/3 cup

42 grams • coconut oil, softened • 3 tablespoons

3 grams • salt • ½ teaspoon

8 grams • Ener-g egg replacer • 1 tablespoon

45 grams • water • 3 tablespoons

442 grams • all-purpose flour • 3 ¼ cups

Filling

70 grams • vegan butter, softened • ¼ cup plus 1 tablespoon

44 grams • dark corn syrup • 2 tablespoons

146 grams • light brown sugar • 2/3 cup

8 grams • cinnamon • 1 tablespoon

2 grams • salt • ¼ teaspoon

17 grams • all-purpose flour • 2 tablespoons

55 grams • chopped pecans • ½ cup

Icing

42 grams • vegan butter • 3 tablespoons

44 grams • dark corn syrup • 2 tablespoons

120 grams • powdered sugar • 1 cup

30 grams • nondairy milk • 2 tablespoons

4 grams • vanilla extract • 1 teaspoon

Directions

Place the milk in a microwave-safe measuring cup. Microwave for 45 to 60 seconds, until it reaches about 120 degrees F. Add the yeast and stir. Let sit for a few minutes to proof.

Place sugar, coconut oil, salt, egg replacer, and water in the bowl of an electric stand mixer fitted with the paddle attachment. Mix until the oil is distributed throughout the liquids, although it may be a little chunky. Add milk-yeast mixture and stir for a few seconds.

Add 408 grams • 3 cups all-purpose flour and stir just until the mixture starts to stick to the paddle. Replace the paddle with the dough hook and continue mixing on low speed until the dough forms a ball in the center of the bowl, about 4 minutes. If it is still very sticky, add remaining flour and mix to combine.

Place dough in a greased bowl and cover with plastic wrap. Let rise in a warm place for 2 hours, until doubled in size.

In the meantime, make the filling. Combine vegan butter, corn syrup, brown sugar, cinnamon, salt, and flour until it forms a paste. Also grease a 9-inch round baking pan.

Once the dough has risen, turn out onto a lightly floured work surface and knead a few times gently. Roll out into a 12 x 9 inch rectangle. Spread the filling as evenly as possible over the rectangle. Sprinkle the pecans evenly over the filling. Roll up tightly from the long end and slice into 9 equal rolls. Cover with plastic wrap and let rise in a warm place for another 30 minutes.

Preheat oven to 350 degrees F. Remove plastic wrap and bake for 23 to 28 minutes, until golden brown. Let cool for 20 minutes before eating.

To make the glaze, melt the vegan butter and stir in dark corn syrup. Whisk in powdered sugar, milk, and vanilla. Drizzle generously over pecan cinnamon rolls. Munch.

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Look how golden-brown they are. LOOK AT THEM.

For more splendid vegan cinnamon roll recipes, click the links below (you know you want to).

Caramel apple cinnamon rolls. Because who doesn’t want to smother their yeasty breakfast pastries in caramel sauce?

Cinnamon rolls. There’s nothing like a classic.

Strawberry coconut sweet rolls with Grand Marnier glaze. Easter breakfast, anyone?

Peaches and cream sweet rolls. The fruit makes it healthy, right?