Pecan Cinnamon Rolls

This past week there was torrential rainfall in the Midwest and we happened to be affected by it. We live in an older house that I love, but the previous owners decided to finish most of the basement. This usually isn’t a problem: we have extra space for entertaining and a whole extra room to display some of my husband’s Marvel action figures.

Until it floods.

And yes, he collects action figures. Our bathroom is actually Simpsons themed. You can totally tell we’re adults who grew up in the 90s. My husband had taken a few days off between Christmas and New Years, and spent most of that time on his hands and knees tearing up laminate. This week, we have people installing a sump pump (I didn’t even know what that was) in our basement. These nice guys actually went through the effort of hauling away all of our basement flooring, so I decided to make these cinnamon rolls for them.

Little did I know, one was on a diet, so after I shared with the other guy, I ate four. So it goes.

Adapted from here

Ingredients:

• 3 tsp dry active yeast
• 1 tbsp sugar
• 1 cup soy milk, warmed
• 2 tbsp vegetable oil
• 3 cups flour, 2 cups all purpose and 1 cup whole wheat
• 2 tbsp melted earth Balance
• 1/4 cup sugar
• 1/2 tbsp cinnamon
• 2 tbsp chopped pecans

Directions:

1. Combine warm soy milk, yeast, and sugar in a bowl (or blender with a dough hook.) Wait for yeast to activate, about 10 minutes. Add flour and vegetable oil and knead into a dough.
2. Cover dough ball in an oiled bowl and let rise for about an hour.
3. Roll dough into a large rectangle and spread melted earth Balance, sugar, cinnamon, and pecans on top.
4. Roll into a tight tube. Cut into about 10 rolls and place in a greased 8×8 dish. 
5. Let rise in a warm area for about an hour. Preheat oven to 350 F.
6. Bake for about 25 minutes, then cover in icing of choice. I used a powdered sugar, soy milk, and Duncan Hines cinnamon roll flavor packet.

Tags: breakfast, cinnamon roll, dessert, food, pecan, plant-based, recipe, vegan, vegetarian