Vegan Maple Pecan Cinnamon Roll Recipe

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Vegan Maple Pecan Cinnamon Roll Recipe is the perfect homemade treat for cosy mornings, weekend brunches or a special breakfast. These soft, fluffy vegan cinnamon rolls are filled with a buttery cinnamon sugar filling before being topped with a sweet maple glaze and crunchy chopped pecans. They’re comforting, indulgent and surprisingly easy to make, making them a recipe you’ll want to bake again and again.

TL;DR

• Soft homemade cinnamon rolls with a sweet maple glaze and crunchy pecans.

• 100% vegan and dairy-free.

• Filled with a buttery cinnamon sugar swirl

• Makes 12 cinnamon rolls.

• Perfect for breakfast, brunch or an afternoon treat.

• Great for making ahead and freezing.

Vegan Maple Pecan Cinnamon Roll Recipe

Ingredients

For the Dough

• 2 cups soya milk
• ½ cup vegan butter, melted
• 2½ teaspoons instant dried yeast
• 5½ cups plain flour
• ¼ cup caster sugar
• 1 teaspoon salt

For the Cinnamon Filling

• ¾ cup vegan butter, softened
• ¾ cup light brown sugar
• 2 tablespoons ground cinnamon

For the Maple Glaze

• 250g icing sugar
• 3 tablespoons maple syrup
• 100g chopped pecans

How to Make Vegan Maple Pecan Cinnamon Roll Recipe

Step 1: Make the Dough

In a large mixing bowl, combine the soya milk, melted vegan butter and caster sugar. Sprinkle the instant dried yeast over the surface and leave it for around 5 minutes until it begins to activate.

Add 5 cups of the plain flour and the salt, reserving the remaining ½ cup of flour for later. Mix until a dough forms, then knead in a stand mixer for around 5 minutes or by hand for approximately 10 minutes until smooth and elastic.

Cover the bowl with a clean tea towel or cling film and leave the dough to rise in a warm place for around 1 hour, or until doubled in size.

Once risen, knead in the remaining flour and continue kneading for another couple of minutes. Leave the dough to rest for 5 minutes.

Step 2: Prepare the Filling

Grease and line a rectangular baking tin measuring approximately 20 x 30cm.

Lightly flour your work surface and roll the dough into a rectangle measuring roughly 30 x 40cm and about 5mm thick.

Spread the softened vegan butter evenly over the dough, making sure it reaches all the edges.

Sprinkle over the light brown sugar and ground cinnamon, then gently spread the mixture into the butter using the back of a spoon or a silicone spatula until it forms a smooth cinnamon paste.

Step 3: Shape the Cinnamon Rolls

Starting from one of the long edges, tightly roll the dough into a log.

Slice the log into 12 equal rolls and arrange them in the prepared baking tin, leaving a small gap between each one.

Cover the tin and leave the rolls to rise for a further 30 minutes while you preheat the oven to 180°C (350°F).

Step 4: Bake

Bake the cinnamon rolls for 30–35 minutes until golden brown. Check them after 30 minutes and continue baking for a few more minutes if needed.

Leave the rolls to cool slightly before glazing.

Step 5: Make the Maple Glaze

Mix together the icing sugar and maple syrup until smooth. The glaze should be thick but pourable. If it feels too thick, add water one teaspoon at a time until you reach the right consistency.

Drizzle the maple glaze generously over the warm cinnamon rolls before sprinkling over the chopped pecans.

Top Tips

• Warm the soya milk gently rather than using it straight from the fridge to help activate the yeast.
• Roll the dough tightly for neat, even swirls.
• Toast the chopped pecans for a few minutes before decorating to bring out their flavour.
• Glaze the rolls while they’re still slightly warm so the icing seeps into the swirls.

Variations

• Add chopped pecans inside the filling as well as on top for extra crunch.
• Stir a pinch of nutmeg into the cinnamon filling for extra warmth.
• Add a splash of vanilla extract to the maple glaze.
• Finish with a light dusting of cinnamon after glazing.

Serving Suggestions

These Maple Pecan Cinnamon Rolls are delicious served warm with a cup of coffee, tea or hot chocolate. They’re perfect for weekend brunches, special breakfasts or as an afternoon treat.

Storage

Store the cinnamon rolls in an airtight container for up to 3 days. Warm them slightly before serving for the best texture. They can also be frozen for up to 3 months. Freeze before glazing if possible, then add the maple glaze and pecans after defrosting.

FAQs

Recipes Similar to Vegan Maple Pecan Cinnamon Roll Recipe

• Classic Vegan Cinnamon Rolls
• Vegan Biscoff Cinnamon Rolls
• Vegan Hot Cross Cinnamon Rolls
• Lemon Rolls

Maple Pecan Cinnamon Rolls

Difficulty: Medium

Servings

12

servings

Prep time

3

hours 

Cooking time

35

minutes

Total time

3

hours 

35

minutes

Cinnamon rolls get an update with a maple glaze and chopped pecans.

Ingredients

• For the Dough

• 2 Cups Soya Milk

• 1/2 Cup Melted Vegan Butter

• 2 1/2 tsp Instant Dried Yeast

• 5 1/2 Cups Plain Flour

• 1/4 Cup Caster Sugar

• 1 tsp Salt

• For the Filling

• 3/4 Cup Vegan Butter

• 3/4 Cup Light Brown Sugar

• 2 tbsp Ground Cinnamon

• For the Topping

• 250g Icing Sugar

• 3 tbsp Maple Syrup

• 100g Chopped Pecans

Directions

• For the Dough
• In a large bowl mix the milk, melted vegan butter and sugar. Sprinkle on the the yeast and leave for 5 minutes.
• Add 5 cups of the flour (setting aside 1/2 cup for later) and the salt. Mix until combined and knead in a stand mixer for 5 minutes or by hand for 10. Cover the bowl and leave in a warm (but not hot) place for 1 hour until doubled in size.
• Add in the remaining 1/2 cup of flour and mix. Knead for a couple of minutes and let it sit for 5 minutes.
• For the Filling
• Grease and line a rectangle baking tin (around 20x30cm).
• Roll the dough out on a clean, floured surface until it is about 1/2 cm thick and 30x40 cm.
• Spread the vegan butter over the entire surface of the dough, making sure you get to all the edges.
• Sprinkle the brown sugar and cinnamon over the butter and use a silicone spatula or spoon to spread both over the dough. It should combine with the butter and create a paste.
• Roll the dough up from the longer edge.
• Slice into 12 even pieces and place in the pre prepared baking tin with a bit of space between each roll.
• Cover the tin and leave in a warm place for 30 minutes. While you are waiting you can preheat the oven to 180ºc/350ºf.
• After the half hour has passed, uncover the cinnamon rolls and bake in the oven for 30-35 minutes. Check on them after 30 minutes and leave them in for another 5 if they do not look too brown.
• Allow to cool.
• For the Topping
• Mix the icing sugar with the maple syrup. It should be pourable but not too runny. If it is not pourable add in 1 tsp of water at a time until it is.
• Pour over each cinnamon roll and sprinkle over the chopped pecans.

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