Vegan Brown Butter Pecan Cinnamon Rolls

5 from 3 votes

These vegan brown butter pecan cinnamon rolls are one of the most decadent vegan breakfast ideas you can make! You will wow with this recipe!

Prep Time10

Cook Time30

Rise Time x21 30

Total Time2 10

Course: Breakfast, brunch, Dessert

Cuisine: American

Servings: cinnamon rolls

Calories: 697kcal

Note* You could do this at each step or what we like to do is make all at once and then reserve different amounts for different stages.
In a large skillet, over medium heat, add 2 cups chopped pecans. Cook, stirring often to prevent burning, for 5-7 minutes, or until darker and have a nutty aroma.
Add in all the vegan butter (1 ⅓ cups) to the skillet with the pecans and let melt.
Turn heat down to simmer and stir occasionally for an additional 8 minutes. Remove from heat and let cool.
Reserve ¼ cup of vegan butter for the dough, ⅓ cup for the filling and ½ cup for the frosting. Divide the pecans evenly between the dough and filling (okay if some pecans are in the frosting)

In a large bowl or a stand mixer bowl, combine 3 ¾ cups flour, brown sugar, yeast, and salt. Whisk to combine.
Turn stand mixer onto low and add in the dairy free milk and ¼ cup of the reserved brown butter pecan mixture.
*If not using stand mixer, use a spatula to combine.
Let go for 5-7 minutes, adding in the remaining flour slowly. This dough will be sticky.
Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl.
Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
Once doubled in size, pull out the dough and lay it out on a lightly floured surface.
Using a rolling pin, roll dough into an approximately 17×25″ rectangle that is ¼″ thick.
For the filling - In a bowl, combine ⅓ cup reserved brown butter pecan mixture, brown sugar, and cinnamon to make a paste.
Spoon the mixture evenly over the dough.
Carefully roll cinnamon rolls into log from the longest side up. One completely rolled, place seam side down. Cut into 12 even sized pieces.
Place into a greased 9x13 baking dish and cover to rise for 45-60 minutes.
Preheat to 350 degrees F.
Once heated, place dish inside and bake in oven for 30-35 minutes.

While rolls are cooking, in a bowl beat together the remaining reserved brown brown butter and powdered sugar together.
Add in 2 tablespoon of dairy free milk and vanilla. Beat to combine.
Add remaining 1-2 tablespoon of milk if desired for a thinner consistency.
Remove rolls from oven and let cool for 10 minutes before topping with frosting.
Best served warm.

*See post for notes about Top 8 Allergy Free variation

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.