Pecan-Date cinnamon rolls (ten times better than Cinnabon!)

These rolls came out ten times more amazing than I could have ever imagined they would. Fluffy, sweet, tasty, filling- they're like Cinnabon but better, and actually better for you too. With wholesome and natural ingredients, you won't have to feel as guilty about eating these. Kristy Turner does it again; transforming people into vegans one incredible recipe at a time.

Dough ingredients:

1 cup of non-dairy milk, heated to 110 degrees F

2 ¼ teaspoons of instant yeast

1 tablespoon of coconut sugar

3 tablespoons of melted vegan butter

2-3 cups of bread or wheat flour

½ teaspoon of salt

¼ teaspoon of ground cinnamon

¼ teaspoon of ground ginger

Filling ingredients:

⅓ cup of pecans or walnuts

2 tablespoons of coconut sugar or vegan brown sugar

1 tablespoon of ground cinnamon

4 tablespoons of melted vegan butter

⅓ cup of pitted and finely chopped dates (Tip: to keep them from getting sticky and clumpy, chop them on a lightly floured surface and toss them in flour as you go)

cooking spray (optional)

Icing ingredients:

1 cup of vegan powdered sugar or xylitol

1-2 tablespoons of non-dairy milk

1 teaspoon of vanilla extract


Instructions:

For dough

Combine the milk, yeast, and sugar in a small bowl. Let sit for 10 minutes to activate the yeast. You'll know it's working when the milk gets foamy.

In a food processor with a dough blade, combine the milk mixture with the melted butter, 1 cup of the flour, the salt, cinnamon, and ginger. Process until combined. Add more flour ¼ cup at a time and blend until a ball forms. The dough should be soft and pliable but shouldn't stick to your finger when you touch it. Add more melted butter to moisten or more flour to dry it out until it's perfect.

Lightly grease a large bowl and transfer the dough ball to the bowl. Cover with a damp kitchen towel and put in a warm area of the kitchen (if cold, turn oven on lowest temp and put on oven). Let the dough rise for 1 hour, or until it's doubled in size.

For filling

In a food processor combine pecans, sugar and cinnamon. Blend until it resembles a course flour. Set aside. Preheat oven to 350 degrees.

After the dough has risen, punch it down a bit and transfer to a floured surface. Stretch and roll it out until it's a rectangle about 10x16 inches. Use a pastry brush to spread 2 tablespoons of the melted butter over the dough. Sprinkle and spread the pecan mixture over it and top with the chopped dates. Roll along the long edge closest to you over the filling to form a log. Press the seam with your fingers. Cut the log in half, and then each half in half, and the final pieces in half again to make 8 rolls.

Spray an 8 or 10 inch cake pan (or any pan or baking sheet they will all fit on) with cooking spray or brush with a little melted butter if you have a lot left. Place the rolls on the baking sheet cut side up (I messed up and put them rolled side down.. still turned out fine!) and brush them all with the remaining melted butter. Bake for 20-25 minutes until set and golden.

For the icing

Whisk together icing ingredients starting with 1 tablespoon of milk and adding more to thin it out as much as you need to. Pour half the icing over the rolls. Use the remaining icing to serve a spoonful with each roll or to use as a dipping sauce. Enjoy!