Maple Pecan Cinnamon Rolls

To be honest, cinnamon rolls have always intimidated me. I’ve never been able to make perfect ones from scratch - they always end up as fails. They’re either too dense, too dry, or just don’t hold together. I found a recipe on the Banana Diaries blog and they actually turned out so yummy! I made them again yesterday, adapting it just a tad, to put a little spin on them and also loved them! So be sure to go check out her original recipe, too!

These are quick, tasty, and hit the spot! They aren’t as fluffy as a normal cinnamon roll, as there is no yeast, but they do the trick! For the ingredients, they can’t be beat! And the pecan, maple, cinnamon mixture.. OBSESSED! This recipe is made as a “small-batch” so be sure to double it if you’re looking for more than 4-5!

Vegan, Paleo Maple Pecan Cinnamon Rolls

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Yield: 4

Author: Dani

Prep time: 15 MinSet Time: 25 MinTotal time: 40 Min

These small batch cinnamon rolls are so easy to make, don't require any yeast, & are paleo and vegan! You can double the batch for more people, but the small batch makes it perfect if it's just for you or a few people!

Ingredients

• 1 1/4 cup cassava flour
• 1/4 cup coconut flour
• 1/4 cup coconut milk with 1/2 tsp apple cider vinegar
• 1 tbsp ground flaxseed with 2.5 tbsp water
• 1/4 cup unsweetened applesauce
• 1/4 cup coconut sugar + 1 tbsp maple syrup
• 1 tbsp baking powder
• 1 tsp vanilla + pinch of sea salt
• 1/4 cup high-quality vegan butter, softened

Filling

• 1/4 cup melted vegan butter or coconut oil
• 3 tbsp cinnamon
• 1/3 cup coconut sugar
• 1/3 cup chopped pecans (optional)

Maple Glaze

• 1/2 cup monk fruit powdered sugar (or regular if not refined sugar-free)
• 3-4 tbsp plant milk
• 1/2 tsp cinnamon
• 2 tsp maple syrup or 1/2 tsp maple extract
• 1/2 tsp vanilla

Instructions

1. Preheat your oven to 375F.
2. Mix together all of the dry ingredients. Then stir in the wet, besides the butter, until well combined.
3. Then,  using a stand mixer or your hands, work the softened butter into the dough, until no lumps remain.
4. Place the dough on a piece of parchment paper. Place another piece on top and roll it out into a rectangle.
5. Mix together the filling ingredients, besides the pecans. Pour it over the dough, making sure to cover it entirely. Then sprinkle on the pecans.
6. Using the parchment paper, gently roll the dough into a log. Gently cut the log into 4-5 pieces. Place in a lined/greased baking dish.
7. Bake for 22-28 minutes (I've noticed time varies depending on ovens, just keep an eye on them!) Let cool.
8. Mix together the glaze ingredients and drizzle over the top. Enjoy!
9. Note: Store leftovers in an air tight container.