Cinnamon Rolls Topped with Pecans

Prep Time 20 minutes + 1 hour to rise
Cook Time 25 minutes
Servings 10 portions
So, you're crazy about cinnamon rolls, but you just don't have the patience to make them yourself? Well, what you probably haven't discovered yet is just how simply they can be made. After three tries, you'll get the hang of it and will be a pro in no time! Once you've mastered the skill, you just have to sit back, relax, and let the dough rise.

How It's Made: Dough


  • 7g or a packet of instant yeast
  • A cup of almond milk
  • 2 tablespoons of cane sugar
  • 1/4 cup of coconut oil
  • 1/4 teaspoon of sea salt
  • 2 cups of unbleached flour
  • 1 cup of spelt flour


  1. Preheat the oven to 350°F.
  2. In a small pot, heat the almond milk until warm, not hot (otherwise the yeast will not rise)
  3. Move into a large bowl, add sugar and the instant yeast. Whisk well and let sit for 10 minutes to let the yeast activate (it should double in volume).
  4. Transfer the yeast mixture to a electric mixer or a large mixing bowl if you don't have one. Add 1/2 cup of flour at a time and mix until it becomes a uniform ball of dough. On a floured work space, knead the dough for a good 3 minutes. Form the dough into a ball, and place into an oiled and floured mixing bowl. Cover with a warm, humid towel and let the dough rise in the oven for 1 hour.

How It's Made: Icing


  • 1/2 cup of icing sugar
  • 1 tablespoon of almond milk
  • 1 teaspoon of vanilla essence


  1. In a bowl, mix together the vanilla essence and icing sugar. Slowly pour in the almond milk until your desired consistency. Once the rolls are baked, drizzle on the rolls and let cool completely.

How It's Made: Rolling and Garnishing


  • 1 tablespoon of liquid coconut oil
  • 1/3 cup of cane sugar
  • 3 tablespoons of cinnamon
  • 1/2 cup of pecans


  1. Once the dough has risen, use a rolling pin to flatten into roughly 8 x 12 inches on a clean, floured surface.
  2. Chop the pecans in large chunks.
  3. Using a brush, coat the dough with coconut oil, and uniformly sprinkle the cane sugar and cinnamon.
  4. Cut slices of dough about 1.5 inches thick, and tightly roll into a cylinder. Flatten lightly with your hands and sprinkle with chopped pecans. Place the rolls about 2 inches apart on a baking sheet lined with parchment paper. Use 2 sheets if necessary. Cover the rolls with a warm, humid tea towel and and let rise again in the oven for another 30 minutes. Remove.
  5. Preheat the oven to 350°F and bake for 25 minutes (without the tea towel). Let cool a few minutes before drizzling with icing.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.