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Jumbo Pecan Cinnamon Buns
Having company over? Your friends and family will love these simple, sticky cinnamon buns. Be sure to include your favorite Nature's Path granola for a crunchy, delicious baked treat.
Jumbo Pecan Cinnamon Buns Recipe
Prep time:
40 Minutes
Cook time: 40 Minutes
Servings:
8 servings
Vegan
Ingredients
Dough:
- 2/3 cup warm water
- 1/3 cup + 1 tbsp warm soy or almond milk
- 1/3 cup + 2 tbsp sugar
- 2 3/4 tsp active dry yeast
- 1/4 tsp salt
- 1/4 cup + 1 tsp coconut oil, warm
- 3 cups + 2 tbsp all-purpose flour
Filling:
- 1/4 cup vegan butter or coconut oil
- 1 tsp cinnamon
- 1/4 cup brown sugar
- 1/2 cup Love Crunch Apple Chia Crumble
- 1/3 cup pecans, chopped
Glaze:
- 1/4 cup brown sugar
- 2 tbsp vegan butter or coconut oil
- 2 tbsp pecans (optional)
- 1/4 cup soy or almond milk
Instructions
Dough & Filling:
- Combine all dough ingredients. Knead until dough is smooth and elastic (about 6-8 minutes in a stand mixer).
- Place dough in an oiled bowl, flip to coat in oil, and cover with a damp tea towel. Leave dough to rise until doubled in size.
- Turn the dough out onto a lightly floured surface and roll into a 19” x 16” rectangle.
- Spread the dough from edge to edge with butter, cinnamon, sugar, granola, and pecans. Starting from the long edge, roll up the dough into a long log. Turn the log so that the seam is underneath and cut it in 2 ¼” long pieces.
- Line an 8” round cake pan or cast-iron skillet with parchment paper. Spread the bottom of the parchment with a thin layer of vegan butter and sprinkle with sugar and pecans. Arrange the buns in the pan, cut side up. Cover with a damp tea towel and leave to rise until doubled in size.
- Preheat oven to 300F. Bake for 35-40 minutes. If needed, cover with aluminum foil after 10-20 minutes to prevent overbrowning.
- Combine brown sugar, vegan butter, and pecans in a small saucepan.
- Melt butter and sugar over medium heat and bring to a low simmer.
- Slowly whisk in soy or almond milk. Continue to stir and simmer for 5 minutes.
- Once the cinnamon buns have cooled slightly, coat with glaze.
