Lately, I have been watching a lot of TV, mostly the show Shark Tank. Although I’ve seen nearly every episode already, I’ve been continuously rewatching episodes over and over again. I’m obsessesed with the show, mostly because I hope to journey down the path of entrepreneurship one day. Seeing other entrepreneurs and the businesses they have created – some good, some not so good – is both inspiring and useful. I always get extra excited when I find Shark Tank products in stores or see businesses from the show in the news!

Today, I was scrolling through the internet, when I came across an article announcing that Cinnaholic has opened their first Ohio location! Cinnaholic, if you don’t know, is a dessert shop that specializes in customizable vegan cinnamon rolls. Their business started expanding rapidly after their 2014 appearance on Shark Tank. Naturally, I was very excited to find out that they’ve opened a location in my state, especially since I watched their Shark Tank episode! Their business combines everything I love: entrepreneurship, veganism, and cinnamon rolls. I’m also a huge fan of the customizable aspect, because I love finding unique flavor options in desserts. Naturally, reading an article about Cinnaholic led to me visiting the company’s website, where I discovered their vast selection of frosting and topping options. There are essentially endless flavor combinations! Two of the options in particular really caught my eye: the maple frosting and the pecan topping. I know the combination of maple, pecans, and cinnamon isn’t anything super unique, but a maple pecan cinnamon roll just can’t be beat.

Although I will definitely be paying Cinnaholic a visit sometime soon, I know that not everyone has access to their amazing vegan cinnamon rolls. Because of this, I decided to share my own recipe for vegan maple pecan cinnamon rolls! This recipe is tried and true and has been taste-tested by many of my non-vegan classmates. No one, and I mean no one, will be able to tell that there’s anything different about it. They’ll be way too focused on the gooey, sweet maple cream cheese frosting and the crunchy cinnamon pecan filling. You might even convince them to give veganism a try!

Print

Vegan Maple Pecan Cinnamon Rolls (With Maple Cream Cheese Glaze)

Enjoy all the sticky, gooey goodness of a cinnabon, but without any of the animal products! Filled with crunchy pecans and drizzled with sweet maple cream cheese glaze, these cinnamon rolls are sure to make you smile.

Course Breakfast, Dessert

Cuisine American

Prep Time 2 hours 25 minutes

Cook Time 25 minutes

Cooling/Glazing Time 15 minutes

Total Time 2 hours 50 minutes

Servings 12 rolls

Calories 310.7 kcal

Author Ayaka

Ingredients

For the Cinnamon Rolls

• 1/2 cup warm water approximately 110°F/45°C
• 1 tsp sugar
• 2 tsp quick-rise instant dry yeast 8 grams
• 2 1/2 cups + 3 tbsp all purpose flour plus more for kneading
• 1/3 cup vegan butter
• 1/2 cup unsweetened soymilk
• 1/3 cup granulated sugar
• 1 tsp sea salt

For the Filling

• 1/3 cup packed brown sugar
• 2 tsp ground cinnamon
• 2 tbsp vegan butter softened (plus extra for greasing the pan)
• 3/4 cup pecans chopped

For the Maple Cream Cheese Glaze

• 3 tbsp vegan cream cheese such as Tofutti or Kite Hill
• 1 tbsp maple pecan flavored syrup OR 1/4 tsp maple extract I used ChocZero Maple Pecan Honest Syrup
• Pinch of sea salt
• 1 cup confectioners sugar
• A few drops unsweetened soymilk

Instructions

For the Cinnamon Rolls

1. Add the warm water to a small bowl and stir in the sugar until nearly dissolved. Then, add the yeast and stir until dissolved. Set aside for 6-7 minutes, until foamy.
2. Add 2 cups of flour to a large mixing bowl.
3. In a small saucepan over low heat, melt 1/3 cup butter. Remove from heat and stir in soymilk, 1/3 cup sugar, and salt. Allow mixture to cool slightly, until lukewarm, then stir in the yeast mixture just until combined.
4. Pour the wet mixture into the bowl with the flour and stir with a wooden spoon until incorporated. Add the remaining 1/2 cup + 3 tbsp flour and mix again.
5. Lightly grease your hands and knead the mixture until it comes together into a sticky dough consistency. Turn the dough out onto a clean floured surface.
6. Knead dough for 3-4 minutes, adding flour each time it becomes sticky to the touch. Finished product should be smooth and elastic and should not be sticky to the touch. Form dough into a ball.
7. Oil a mixing bowl and place dough inside. Turn the dough around several times to coat it in the oil, then cover the bowl with plastic wrap and place it in the oven with the light turned on. Allow dough to rise for 1 hour.

For the Filling

1. Stir together the brown sugar and cinnamon in a bowl. Grease a 9 by 13 inch baking pan with vegan butter.

2. Roll dough into a 14 by 12 inch rectangle. Spread with 2 tbsp softened vegan butter. Sprinkle cinnamon-sugar over dough and top with half of the chopped pecans.
3. Roll dough into a log, starting at the long edge. Slice an inch of each end and discard. Cut roll into 12 one-inch thick pieces and place in prepared baking pan.
4. Cover rolls and let rise in the oven until doubled in size, about 45 minutes.
5. After the second rise, remove rolls from oven and preheat oven to 350°F.
6. Remove the plastic wrap and bake the cinnamon rolls for 23-26 minutes, until turning lightly golden in a few spots.
7. Remove from oven and allow to cool for 5-10 minutes while preparing glaze.

For the Maple Cream Cheese Glaze

1. Combine cream cheese, syrup, and salt in a small bowl. Stir in confectioners sugar. Add soymilk, a few drops at a time, until desired consistency is reached. Spread glaze over warm buns and top with remaining pecans.

Recipe Notes

• If you’d like to make these ahead for breakfast the next day, simply follow the recipe until you’ve completed the second rise, then refrigerate the covered dish overnight. The next day, remove the rolls from the fridge and let sit in the oven with the light on for 20 minutes, then remove from oven, preheat oven to 350°F, and bake as directed.
• To store leftovers, wrap them and chill in the fridge for up to 2 days. They can be reheated in a 350°F oven on a baking sheet for 5 minutes.
• Unfrosted rolls can also be frozen for up to two weeks. Just wrap them in a layer of plastic wrap followed by a layer of foil. To reheat, unwrap them and place onto a baking sheet, then bake at 350°F for 10-12 minutes until warmed throughout.