May I invite you for breakfast or brunch? I believe I finally realized I enjoy making cinnamon rolls. Is there a cookbook out there that is dedicated to making all different varieties of cinnamon rolls and not only any kind but VEGAN cinnamon rolls?
I enjoy drinking and cooking with So Delicious coconut milk so when I heard there was a contest for the best recipe using this coconut milk I jumped at the opportunity to create a NEW recipe.
Even though it was not required to create a NEW recipe I knew I wanted to. I have been baking with So Delicious for a while and I feel comfortable subbing regular milk with coconut milk.
I adapted my recipe for my popular Pumpkin Pecan Cinnamon Rolls to make these tasty rolls. The rolls are smaller and ideal for a brunch or breakfast party.
Anyone else like Trader Joe’s Speculoos Cookie Butter Spread? I do and I simply had to join my now new favorite things together: rolls and spread. Who needs to spread cookie butter when you can enjoy it with every bite within every roll?
Yum.
I will need your help voting for my recipe, so go and make it, like NOW and then check out my recipe on the
So Delicious® Dairy-Free 2013 Recipe Contest board on Pinterest and LIKE my recipe. Thanks!!
Speculoos Cookie Butter Pecan Rolls
Prep Time: 90 minutes
Cook Time: 30 minutes
Ingredients (24 rolls)
Roll Dough
- 1/4 cup warm water (not hot, about 110 degrees)
- 1 package (2 1/4 teaspoons) active dry yeast
- 2/3 cup warm So Delicious Unsweetened Coconut Milk
- 1 Tablespoon ground flaxseed meal + 6 Tbsp water (equals 1 egg)
- 3/4 cup Trader Joe’s Speculoos Cookie Butter Spread
- 3 cups (approximately) All-Purpose Flour
- 1/2 cup brown sugar
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
Filling
- 3/4 cup Trader Joe’s Speculoos Cookie Butter Spread
- 1 1/4 cups pecans, chopped
- 1 teaspoon cinnamon
Icing
- 1/2 cup Trader Joe’s Speculoos Cookie Butter Spread
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 2-3 Tablespoons So Delicious Unsweetened Coconut Milk
Instructions
In a large bowl, stir yeast into water to soften. Let rest for 5 minutes before stirring. Mix flaxseed meal and water in a small bowl and let it sit for 5 minutes. Add milk, cookie spread, 2 cups flour, brown sugar, salt, cinnamon to yeast mixture. Beat vigorously for 2 minutes.
Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.
Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.
Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16″ x 12″ rectangle. Spread softened cookie spread over dough and then sprinkle with cinnamon and pecans.
Roll the dough into a log the long way; it’ll stretch to about 20″ long as you roll. Using a very sharp knife, slice the log into 24 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Place slices in a greased 9×13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes.
Bake in a preheated 375°F oven. Bake the rolls till they’re brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.
While rolls bake, prepare the icing. Add the cookie spread, vanilla, milk to a small food processor or use an immersion blender. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached.
Frost warm rolls with the icing and serve immediately.
Powered by Recipage
