afoona
Cinnamon Rolls with Caramel Glaze and Pecans
Breads & Pastries

Cinnamon Rolls with Caramel Glaze and Pecans – Pareve version

Homemade cinnamon rolls with a cinnamon and pecan filling, covered in a rich caramel glaze Pareve version: Unsweetened soy milk, Margarine and Plant-based cooking cream.

⏱ 2 hr 5 min🍽 8 servings 🌍 Mediterranean👩‍🍳 Afoona🧩 4 parts
🧀 Dairy🥬 Vegetarian
Versions:Original🌱 Vegan⚖ Pareve

👨‍🍳 Method

For the Dough base

  1. 1
    Mix the flour, yeast, sugar and salt in a large bowl.
    Bowl
  2. 2
    Add the lukewarm unsweetened soy milk, eggs and margarine and Knead about 8 minutes, until the dough is smooth, pliable and doesn't stick to your hands.
    ⚙ KneadingBowlStand mixer
    💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
  3. 3
    Cover and Let rise 1 hour in a warm place, until the dough doubles in size.
    ⚙ ProofingPlastic wraporKitchen towel
    💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

For the Pastry Filling

  1. 4
    In a bowl, mix the sugar and cinnamon.
    Bowl

To assemble

  1. 5
    Roll out the dough into a 30 ×40 cm rectangle, spread the margarine over it and the filling on top, then sprinkle the walnuts over it.
    ⚙ Rolling Out DoughRolling pin
    💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
  2. 6
    Roll into a tight log and cut into 12 slices.
    Knife
  3. 7
    Arrange the slices in a greased pan and Let rise for 30 minutes.
    ⚙ ProofingPlastic wraporKitchen towelBaking pan
  4. 8
    Bake in an oven preheated to 180°C (355°F) 20–25 minutes, until the slices are browned and puffed.
    ⚙ BakingOvenBaking pan
    💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
  5. 9
    In a pot, melt the margarine with the sugar, stirring.
    StoveSmall saucepan
  6. 10
    Add the cream and vanilla extract and cook for 3 minutes, stirring, until the sauce thickens.
    Small saucepan
  7. 11
    Pour the hot sauce over the buns and serve.
582calories
9 gprotein
67 gcarbs
31 gfat
● protein 6%● carbs 46%● fat 48%

Per serving (162 g), of 8 servings

For the Dough base · For the Pastry Filling · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (7) · 🍳 2 cooking vessels

  • Oven · 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Small saucepan · Also works: Pot (None) · Frying pan (A deep pan for sauces)
  • Baking pan · Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
  • Rolling pin · Also works: Glass (for drinking/serving) (Bottle/glass, less even rolling) · Pasta machine (For pasta dough)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)

🧻 Consumables: Kitchen towel or Plastic wrap

Helps, not needed: Stand mixer

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Yeast dough → Fruit Filling → Caramel Sauce → Yeast Swirls

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And 16 more. All of them on the generics map: /lab/en/map/

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