Vegan Cinnamon Rolls

vegan cinnamon rolls Vegan cinnamon rolls with pecans

Dough Ingredients

  • 1 cup warm water.
  • 1 1/2 tablespoons canola oil.
  • 2 tablespoons agave nectar.
  • 1/4 teaspoon soy lecithin.
  • 2 cups whole wheat flour.
  • 2 teaspoons gluten flour.
  • 2 teaspoons powdered egg substitue.
  • 3/4 teaspoon fine sea salt.
  • 1 1/2 teaspoons dry yeast.

Glaze Ingredients
  • 1/4 cup almond butter.
  • 1/4 cup canola oil.
  • 1/2 cup agave nectar.

Sprinkling Ingredients
  • 2 teaspoons cinnamon.
  • 1/3 cup pecans.

Instructions
  • 1. Put all dough ingredients in bread pan in the order shown above and selct "Dough" setting on the machine.
  • 2. When done, remove dough and place on a lightly floured cutting board.
  • 3. Flatten dough and roll into 10-by-12 inch rectangle.
  • 4. Combine glaze ingredients, mix thoroughly .
  • 4. Spread half the glaze mixture over the dough leaving a narrow border all around.
  • 5. Sprinkle cinnamon and pecans over the glaze.
  • 6. Beginning at one long side of the rectangle, rool dough into cylinder and pinch the seam to seal.
  • 7. Cut rolled dough in twelve 1-inch slices.
  • 8. Lightly oil a 10-inch round cake pan.
  • 9. Spread remaining glage over bottom of oiled pan.
  • 10. Place rolls in pan and cover with plastic to allow rolls to rise until doubled in volume.
  • 11. Preheat oven to 350 F.
  • 12. Place pan on a baking sheet on the center rack of the oven and bake for 15 to 20 minutes.
  • 13. When done, invert pan onto serving platter and let glaze drip down the sides of the rolls.
  • 14. Allow to cool before serving.