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Add a photoThis recipe was based on a cinnamon roll I had while visiting Pismo Beach, CA. I liked that the dough was not too rich, the recipe was dairy free, and quick to rise. I add the pecan topping after the rolls are baked and out of the oven. My kids don’t eat nuts so this allows me to make one batch of rolls and top them with either the gooey pecan topping for me or powdered sugar glaze for the kids
Ingredients
- 2 oz whole wheat flour
- 2 oz farina/cream of wheat
- 1 lb 12 oz bread flour
- 1 Tb kosher salt
- 2 Tb vegetable shortening
- 3 Tb margarine or Earth Balance Buttery Stick
- 3 ½ tsp yeast
- 2 cups warm water
- 8 Tbsp margarine or Earth Balance Buttery Stick, softened
- 1 1/2 cups granulated sugar
- 3 tsp cinnamon
- 2 Tb corn syrup
- 2 Tb brown sugar
- 3 Tb margarine or Earth Balance Buttery Stick
- 1/2 cup chopped pecans, toasted
- 1 cup powdered sugar
- 1 Tb maple syrup
Directions
- Put all the ingredients in bread machine and let the machine knead the dough. Alternately place the ingredients in a large mixer and mix at speed 2 for 6 to 8 minutes, Remove from the machine and place in a greased bowl that is set over a pan of warm water. Cover dough with a damp towel and let rise in a warm oven for 45 minutes.
- Remove dough from bowl to a floured surface and roll to ¼ inch thick rectangle. Spread with margarine. Spread sugar evenly over margarine and sprinkle with cinnamon. Roll dough up â not too tightly and not too loosely. Using a serrated knife cut dough into 2 inch slices.
- Grease a 13x9 inch baking pan. Place rolls in pan with a small amount of space between. If the rolls donât fit then use a second small pan for the remaining roll(s). Cover pan with damp towel and let rise in warmed oven for 30 minutes. Remove pan from oven and set in a warm place while you preheat the oven to 350 degrees. If you have a baking stone place it on the bottom of the oven. When the oven is at temperature place pan in oven and bake rolls for 35 minutes, or until golden brown.
- While rolls are baking heat the corn syrup, brown sugar and margarine together until well blended. Add pecans and stir.
- Remove cinnamon roll pan from oven and invert rolls on to a serving platter. Top with pecan topping, if desired. Let the rolls cool for a bit before glazing and serving.
- To glaze the rolls if you don't top with the pecan mixture, blend powdered sugar and maple syrup in a small bowl. Add enough water to make a thick glaze
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 12 servings | |
| Calories 350 | |
| Calories from Fat 152 | 43% |
| Total Fat 17.24g | 22% |
| Saturated Fat 3.16g | 13% |
| Trans Fat 3.15g | |
| Cholesterol 0mg | 0% |
| Sodium 741mg | 31% |
| Potassium 70mg | 2% |
| Total Carbs 49.67g | 13% |
| Dietary Fiber 1.5g | 5% |
| Sugars 39.11g | 26% |
| Protein 1.87g | 3% |
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