For the dough
- 2 tbsp flaxseed meal
- 3/4 cup unsweetened almond milk, (or other unsweetened plant-based milk)
- 3 tsp dryactive yeast
- 1/4 cup granulated sugar
- 1/4 cup sunfloweroil , (canola oil, corn oil, or another vegetable oil with neutral flavor)
- 2 1/2 cups bread flour, plus more for dusting
For the filling
- 1/2 cup lightbrown sugar
- 2 tbsp ground cinnamon
- 1 cup chopped pecans
- 2 tbsp melted vegan butter or margarine
For the icing
- 1/2 cup powdered sugar
- 1 tbsp espresso coffee
- 1/2 tsp melted vegan butter or margarine
Extreme fluffiness! This is an inspired variation of the classic cinnamon rolls, with the pecan cinnamon filling and the coffee icing. Cinnamon, coffee, pecan, all this goes so well together. And will make your kitchen smell heavenly.Depending on the weather and different brands of products, flour can absorb more or less water, so add flour slowly and see how much it takes to get to the dough to form. Do not expect much variation from the recipe, but it can be up to ¼ cup more than the recipe quantity. Heat and humidity drastically affect flour and yeast, bringing many variations on the rising time. Here’s a trick I learned with my friend Cristiane de Carvalho that works like a clock regardless of the micro-climate in my kitchen: fill a mug with boiling water and place it in one corner of your oven. Put your dough in a covered bowl on the middle rack and close the door. It helps keep the moisture in the dough and accelerates the rising process.If you plan to serve it for breakfast or brunch, you can prepare them on the day before. After placing the rolls in the baking pan and covering them with plastic wrap, put them in the fridge instead of the second rise. Remove the rolls from the fridge in the morning and let them rise for one hour before baking them. You can also freeze the rolls after they are baked; they freeze well. Just thaw them on the counter or the fridge overnight and re-warm them in the microwave for one minute before serving; they will be light and fluffy again.Indulge your family and guests with these beautiful and delicious cinnamon rolls with the pecan-coffee zing!
- In a small bowl, make the flaxseed-eggs: combine the flaxseed meal with 6 tablespoons of lukewarm water; let rest for 10 minutes.
- Let’s start preparing the dough: In a small bowl, warm milk to 110°F (43°C), add the active dry yeast, 1 teaspoon of granulated sugar, and whisk it well. Let it rest for 10 minutes or until bubbly.
- Transfer the yeast and milk to a large bowl, add the remaining sugar, the flaxseed-eggs, vegetable oil, and mix well until combined. While mixing, add bread flour and knead the dough for 10 minutes to develop the gluten – either on an electric mixer or by hand works well. Expect a slightly sticky, stretchy bread dough.
- Transfer the dough to a lightly oiled large bowl, lightly brush the surface of the dough ball with oil, cover with a clean, dry kitchen towel or plastic wrap, and let the dough double its volume, about one hour and a half.
- Let’s prepare the filling: Mix the light brown sugar with ground cinnamon in a medium-sized bowl. Line a 13x9 inch (35x22 cm) baking pan with parchment paper.
- Cut a 19 x 12 inches (48 x 30cm) of plastic film and place it on a flat surface. After the dough doubles its size, transfer it to the plastic film and roll it out to a 19 x 12 inches (48 x 30cm) rectangle – this makes it easier to roll it out because the dough is slightly sticky. Brush it with melted vegan butter or margarine. Evenly sprinkle the sugar and cinnamon mixture over the dough. Evenly spread the chopped pecan over the cinnamon and sugar mixture. Roll the dough up starting from the 19-inch (48cm) side. Using your fingers, press the seams to the roll to seal, and roll it to have the seam in the bottom. Using a serrated knife, cut it into 8 same-size slices. Place the rolls on the parchment paper-lined baking pan, leaving 1 inch (2cm) between them. Cover the baking pan with plastic wrap, and let the rolls rise for 45 minutes.
- Preheat oven to 350F (180C).
- Remove plastic wrap and bake the rolls for 20 minutes or until they brown along the edges or on top. Remove from oven and let them cool for 20 minutes.
- While the rolls are cooling down, prepare the icing. Whisk together all the icing ingredients until smooth and creamy. Using the whisker, spread it over the rolls.
