Few things are as comforting as a warm, freshly baked cinnamon roll, and these Vegan Maple Pecan Cinnamon Rolls take that classic treat to the next level. Soft, fluffy dough is swirled with a rich cinnamon and sugar filling, They are then topped with a silky maple glaze and crunchy pecans for the perfect balance of sweetness and texture. Every bite is packed with warm, spiced flavours and a nutty crunch that makes these rolls completely irresistible.
What sets these cinnamon rolls apart is that extra special finishing touch. A luscious maple glaze that soaks into the spirals, adding deep caramel like notes with every bite. The chopped pecans on top bring just the right amount of crunch, making them the perfect contrast to the pillowy soft rolls. Whether you are serving these for a cosy breakfast, a Christmas brunch, or just because you are craving something sweet, they are guaranteed to be a hit.
These rolls are entirely plant based, but you would never know it. The dough is rich and buttery (without any butter!), and the glaze is creamy and decadent, all while being dairy free. You won’t miss the eggs or dairy in this recipe. They are just pure, indulgent cinnamon roll goodness.
A pro tip: For extra depth of flavour, toast your pecans lightly before sprinkling them on top. This brings out their natural sweetness and enhances their crunch, making them even more delicious.
Whether you are enjoying these fresh out of the oven or reheating them for a next day treat, they are the perfect cozy, sweet, and nutty indulgence. So grab your ingredients, preheat your oven, and get ready for the best cinnamon rolls you’ve ever had!
If you liked this recipe for Vegan Maple Pecan Cinnamon Rolls then you might like some of my other cinnamon roll recipes –
- Classic Vegan Cinnamon Rolls
- Vegan Biscoff Cinnamon Rolls
- Vegan Hot Cross Cinnamon Rolls
- Lemon Rolls
Maple Pecan Cinnamon Rolls
Difficulty: Medium12
servings3
hours35
minutes3
hours35
minutesCinnamon 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 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.