Vegan Cranberry Pecan Cinnamon Rolls
Ingredients
Wet
- 1 cup almond milk
- 2 tsp apple cider vinegar
- 6 tbsp coconut oil (melted)
- 2 tsp vanilla extract
Dry
- 2 3/4 cups spelt flour
- 3 tsp baking powder
- 3 tbsp coconut sugar
Filling
- 1/4 cup coconut sugar
- 2 tsp cinnamon
- 1/4 cup softened non-dairy butter
- 1/4 cup crushed pecans
Cranberry sauce
- Cranberries
- 4 tbsp date or maple syrup
- Vanilla extract (to taste)
- Cinnamon (to taste)
Preparation
Whisk the almond milk and apple cider vinegar together and let it set for 10 minutes, then add the remaining wet ingredients into the bowl.
Combine the dry ingredients in a large bowl.
Pour the wet mixture into the dry ingredients to create the dough.
Flour your work surface, roll the dough into a large square about 1 inch thick, add the filling to the center, and start rolling.
Slice the rolled dough with dental floss and place the cinnamon rolls into a baking dish lined with parchment paper.
Bake for 15 to 18 minutes at 400 degrees Fahrenheit, add your toppings, and enjoy.
Cranberry sauce
Boil the cranberries until softened.
Strain the berries and place them back in the pot on low heat.
Add 4 tablespoons of date or maple syrup, vanilla extract, and cinnamon to taste.
Mash the mixture and enjoy.
