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Vegan Maple Pecan Cinnamon Rolls
These maple pecan (and COFFEE) cinnamon rolls are soft, flavorful and quick to make!
Made with everyday ingredients probably already laying around your kitchen (except you will need some vegan butter) and so deliciously comforting.
This means one rise and they’re off to the oven, instead of the typical two. The faster the cinnamon rolls get into the oven, the better!
Also, this is coming from someone who LOVES slow cookers and doing things the old fashioned way. If I’m telling you these are just as good as rolls that rise twice, you can believe me!
Dairy-Free Maple, Coffee, Brown Sugar Rolls
Maple is one of my favorite flavors to bake/cook with – it’s so yummy and natural, and I just love it.
I even used it in my Pecan Pie Bars instead of corn syrup (and it totally worked even better) and always sneak it in when I can. Not to mention, combined with the cinnamon and brown sugar flavors with a crunch of pecan, these buns are irresistible!
Just look at those cinnamon, brown sugar pecan swirls!
How to Make Maple Syrup Cinnamon Rolls
Preparing the Cinnamon Roll Dough
Alright, it’s time to get baking. To make these cinnamon rolls with Fleischmann’s® RapidRise® Yeast (make sure it’s not expired), first preheat your oven to 200 degrees, and then start whisking together your yeast, 2 1/2 cups flour, salt and sugar.
Then gently heat your milk and vegan butter until warm (it is important that you check your water temp so that it is not too hot!), 120-130 degrees is safe if you have a thermometer.
Mix this in increments into the dry ingredients, adding a smidge more flour at the end if the dough is too sticky. Plop the dough down on a flat, floured surface and sprinkle a bit of flour on top. Knead this for about a minute or two (if you want a visual on how to knead, check out this link).
Then, you want to lightly oil a bowl and place the dough inside. Place a dish towel on top and place this in the preheated oven, then turn off the oven. This will let the dough rise in a warm environment for 10 minutes.
Filling the Roll Dough
After rising, preheat your oven to 375 degrees and place dough back on a flat, floured surface and gently roll it out into a long rectangle roughly 1/3 inch thick with a rolling pin. Spread out the room-temperature vegan butter evenly, leaving a 1-inch border around the edges.
Then, mix together the rest of the filling and evenly spread out, finishing off with some chopped pecans if desired. Now, the coffee part is optional too, but adding it will make the brown sugar a thick liquid, which does make it slightly more tricky to handle.
I like the subtle flavor, so I’m okay with the extra difficulty. But, if you leave this out, you can just sprinkle the brown sugar over the top!
Baking Vegan Cinnamon Rolls
Roll the dough up beginning at a short end, rolling as tightly as possible. Then cut into 8 pieces and arrange on a lightly oiled baking pan.
Add a bit more vegan butter (just a tablespoon or so) to the tops to help them brown, and bake for 25-30 minutes.
You’ll know they’re done when the tops are nicely golden brown.
Let them cool completely, then mix together your glaze and drizzle over the rolls generously! Now you can dig in!
Vegan Maple Pecan Cinnamon Roll Recipe
There is nothing better than a homemade cinnamon roll. Doing everything from scratch just makes it so much more special and tasty, and it’s made easy with Fleischmann’s Yeast®.
Baking with yeast can seem daunting, but it’s actually very easy and super rewarding to see what you can create with the new skill! Especially because Fleischmann’s® RapidRise® Yeast makes the dough so deliciously light and fluffy. This Fleischmann’s® RapidRise® Yeast is even better for beginners because it’s simpler to use. Just follow the instructions on the packet and you’ll be baking away in no time!
This recipe is:
Try these other vegan baked treats:
For the Dough
- 1 Packet Fleischmann's® RapidRise® Yeast
- 2 1/2-3/4 Cup Flour
- 1 Cup Plant Milk
- 3 Tbsp Cane Sugar
- 3 Tbsp Vegan Butter + more to top
- 1/2 Tsp Salt
For the Filling
- 1/2 Cup Brown Sugar
- 1.5 Tsp Cinnamon
- 2-3 Tbsp Vegan Butter, room temperature
- 1 Tbsp Maple Syrup
- 1 Tbsp Coffee (optional)
- 1/4 Cup Pecans (optional)
For the Glaze
- 1 Cup Vegan Powdered Sugar
- 1 Tbsp Plant Milk
- 1/2 Tsp Maple Syrup
- In a bowl, mix together 2 1/2 cups flour, yeast, cane sugar and salt. With rapid rise yeast, you do not need to activate it first. Preheat oven to 200 degrees.
- Heat plant milk and vegan butter just until warm, or about 120 degrees. Pour into dry mixture in increments, stirring in between. If dough is still a bit sticky after this, add a tiny bit of flour until workable with your hands.
- Place dough on a flat, floured surface and add a sprinkle of flour to the top. Knead for about 1-2 minutes and then transfer to a lightly oiled bowl and cover with a dish towel.
- Turn off oven, then place bowl inside so the dough can rise for 10-30 minutes in a warm environment.
- After rising, preheat oven to 375 degrees and place dough on a flat, lightly floured surface and roll out into a rectangle until roughly 1/3 inch thick. Mix together filling ingredients except for the butter.
- Spread butter out evenly, followed by brown sugar mixture and chopped pecans.*
- Roll up dough, starting on a shorter end, as tightly as possible. cut into 8 pieces and arrange on a lightly oiled baking tray.
- bake for 25-30 minutes or until golden brown. Allow to cool completely and then mix together drizzle and apply evenly. Enjoy!
*Adding the coffee will make the brown sugar become a thick liquid. This will make the rolls a bit harder to work with, so if you don't want to add the coffee it will remain a sugar consistency and will be more manageable. However, I love the coffee flavor.
Amount Per Serving: Calories: 341