Chocolate Pecan Cinnamon Rolls
"And now my watch has ended... 👌🏼 time for Top-&-Bottom Sticky Choc-Pecan Cinnamon Scrolls (vegan + white sugar-free). Soft, fluffy, fragrant dough packed with all manner of sticky deliciousness. You will want more than one!"
-- @missmarzipancom


Prep time 3hrs
Cook time 30mins
Serves or Makes: 12


For the Dough

  • 1/ 2 (¼ ounce) package active dry yeast
  • 3/ 4 cup warm water
  • 3/ 4 cup warm oat milk
  • 1/ 4 cup coconut sugar
  • 3 tablespoons melted coconut oil
  • 1 teaspoon fine salt
  • 4 cups all purpose flour

For the Butter Filling

  • 2 1/ 2 tablespoons vegan butter
  • 1/ 4 cup coconut sugar
  • 2 teaspoons cinnamon
  • 5 squares (50 grams) dark chocolate, chopped

For the Pecan Caramel Base

  • 1/ 4 cup coconut sugar
  • 1/ 2 cup soy-based cream, full fat, or oat-based
  • 3/ 4 cup plus 1 tablespoon chopped pecans

For the Cinnamon Glaze (optional)

  • 3/ 4 cup icing sugar
  • 1/ 2 tablespoon boiling water
  • 1 1/ 4 tablespoons arrowroot powder
  • 1/ 2 tablespoon oat milk, or other non-dairy alternative, plus 1 teaspoon if needed

For the Chocolate Glaze

  • 1 1/ 2 ounces dark chocolate, melted
  • 1 teaspoon coconut oil, melted


  • Step 1

    Dissolve yeast in warm water in a large bowl or bowl of stand mixer. Add oat milk, coconut sugar, salt, and 1 1/4 cups flour. Using dough hook attachment, beat on medium for 3 minutes or until smooth. Mix in the remaining flour to form a soft dough, kneading until elastic and smooth. Form dough into a ball with your hands, then cover the bowl. Set aside to rise in a warm spot until doubled in size, about 1 hour.

  • Step 2

    Punch down dough. Turn onto lightly floured surface and roll into an approximately 18x11 inch rectangle.

  • Step 3

    Combine ingredients for butter filling. Spread onto the dough, leaving a 1/2 inch border. Sprinkle with chopped chocolate. Roll up the dough, starting at the long edge. Pinch seam to seal. Cut into 12 even slices.

  • Step 4

    Make the pecan caramel base: Combine the coconut sugar and cream. Pour into a greased 9x13 inch pan. Sprinkle pecans into bottom of the pan. Place the rolls cut side down on top of the pecans. Cover pan and let rise until doubled in size, about 1 hour.

  • Step 5

    Preheat oven to 350ºF. Bake for 30 minutes, or until cooked through and golden brown. Make the glazes by combining the ingredients for each in separate bowls. Cool the baked rolls for 1 minute before inverting onto a serving dish and glazing.