Vegan Salted Caramel Pecan Rolls

I’ve been on a yeasty baking kick lately. I find it strangely satisfying when a ball of dough doubles in size in about an hour. It’s like magic…magic that leads to really fluffy, chewy, delicious things.





This prolonged carb high has led to many versions of sweet rolls. For the past several weeks, I’ve arrived at our Sunday family dinners with a new version of sugary, rolled-up goodness. The version I’m sharing today has been my very favorite.

They’re Teia’s favorite, too.





It all started on Easter morning, when I scanned my Instagram feed and saw that eeeeeeveryone was making cinnamon rolls. I suddenly had a craving that wouldn’t go away. Unfortunately, I had overslept and needed to leave for brunch at my parent’s house in about an hour. A google search for quick cinnamon rolls brought me to Minimalist Baker’s beautiful blog (one of my very favorites), so I threw together “The World’s Easiest Cinnamon Rolls” before I left my home, baked them at my parent’s house, and bam, craving fixed in record time.

Over the next couple weeks I played around with the simple recipe, and ended up with these salted caramel pecan rolls. They’re 100% vegan, made with mostly whole wheat flour, and pretty darn easy. I have a new favorite sweet roll, and it’s going to make its way into my weekend mornings a wee bit too often.

I recommend you make these for Mother’s Day, and every Sunday after that for the rest of eternity.

I covered my rolls tightly with plastic wrap, stored them on the kitchen counter, and took bites when I passed by for 4 days before I felt weird about it. Since there is no dairy in the recipe, I had no qualms about leaving them on the counter. You can refrigerate them if you want, but they will dry out faster, so you’ll want to eat them within a day or two. They taste best when warmed in the microwave, although I ate them at room temperature (…with a fork, directly from the pie pan), so do as I say, not as I do.

