Sticky Pecan Cinnamon Rolls

Cinnamon rolls

Yes, these are not simple or healthy, BUT friends, they are so worth it!

Perfect for a special occasion, Easter, Christmas morning, or a birthday brunch. Give these a try if you are both gluten-free and vegan and enjoy the fruits of your labor.

YUMMO!

Ingredients:

Dough:

1 cup warm almond milk

3/4 cup of warm water

3 tablespoons of sugar

1 tablespoon of quick rise yeast (or one packet)

2 cups of 1 to 1 gluten-free flour (I use Bob’s Red Mill)

1 1/2 cup of almond flour

1 teaspoon salt

1 teaspoon baking powder

1/4 cup of flax meal

2 tablespoon oil

Filling:

1/2 cup of brown sugar

 1 tablespoon melted coconut oil

1 tablespoon of cinnamon

Bottom of Pan:

1/2 cup of brown sugar

1/4 cup chopped pecans

2 tablespoons vegan butter cut into small chunks

1 tablespoon of maple syrup

Method:

1. Preheat oven to 375 degrees
2. In a 9×9 baking pan, place parchment and then grease with coconut oil.
3. Mix warm milk and water (not too warm) in a small bowl. 
4. Add yeast and sugar and stir it. Allow it to sit for about five minutes until bubbly. 
5. Mix flour and almond flour in a mixing bowl. 
6. Add salt and baking powder to the flours and stir. 
7. Add flax meal and oil to yeast mixture and stir. 
8. Add the wet ingredients to the flour.
9.  At medium speed, mix with your KitchenAid for about three minutes. 
10. Cover with plastic wrap and a towel. Allow rising in a warm place for 30 minutes. I always place it in a very low preheated oven. 
11. Pour bottom of pan ingredients all over greased parchment.
12. Mix the filling ingredients in a small bowl and set aside.
13. Remove plastic wrap and roll dough out on a floured surface with a floured rolling pin to form a not too thin rectangle. 
14.  Sprinkle the dough with all the filling, trying to keep it somewhat even. 
15. Gently roll the dough lengthwise using more flour if it begins to stick. 
16. Cut inch thick pieces and place in pan on sugar and pecan mixture. It is okay if it is tight; just squeeze them in.
17. Bake these for about 30 minutes until bubbly on sides and dough looks cooked. 
18. Let cool for about 5 minutes.
19. Using a plate placed on top of the pan, flip rolls onto the plate.  
20. Serve immediately.