8.7K
Vegan Upside Down Cinnamon Rolls
One of my favorite things in this world are cinnamon rolls and it has taken me years of trial and many errors to perfect this Plant Based Vegan version of the way my Grandma used to make her cinnamon rolls. Making them in this upside down way with a gooey layer of pecan magic that ends up on the top of the rolls makes them divinely delicious.
Our Sponsors
Complement Supplements: our viewers SAVE 15% OFF at checkout with code: PlantBasedEasy
Wellbean: our viewers SAVE $5 OFF at checkout with code: PlantBasedEasy
Herbal Face Food: our viewers SAVE 20% OFF at checkout with code: PlantBasedEasy
Ingredients
Dough
- 1 cup warm water
- 1 ½ tbsp yeast
- 1 tsp date syrup
- 2 ½ cups whole wheat flour
- ½ tsp salt
Filling
- â…“ cup date syrup
- 2 tbsp cinnamon
- ½ cup raisins
Topping
- 1 cup pecans, toasted for 5 minutes at 350°F
- â…“ cup date syrup
- 1 tbsp peanut butter
- ¼ cup water
Instructions
Dough
- Add the water, yeast and date syrup to a mixing bowl and stir. Let sit for about 5 minutes to proof.
- Stir in the whole wheat flour and salt and knead for a few minutes until the dough feels smooth and satiny.
- Place dough ball back into the mixing bowl, cover with a tea towel and let rise for at least 45 minutes or until doubled in size.
- Sprinkle a little flour onto a clean countertop and then roll out dough into a 10 x 16 inch rectangle with a rolling pin.
Filling
- Spread the date syrup onto the dough rectangle and then sprinkle on the cinnamon and raisins.
- Starting from the 10 inch end start gently rolling the dough. When you get to the other 10 inch end pinch the dough end into the roll to seal the "tube".
- Gently slice in a sawing motion 1 1/4 inch slices so that you have 7 rolls.
Topping
- Place the toasted pecans into the bottom of a 9 inch cake pan or parchment lined 9 inch pie plate.
- Mix the date syrup, peanut butter and water together until well mixed.
- Pour mixture over the pecans in the pan.
- Place rolls on top of the pecan mixture with one of the cut sides facing up, equally spaced to fill the pan.
- Cover with tea towel and let rise for 45 minutes.
- Bake at 350°F for 25 minutes.
- Once out of the oven let cool for a few minutes and then flip them out onto a plate or cake stand so that the pecan layer becomes the top.
- Store covered in the fridge for up to a week.
Love this FREE recipe? Help us make more!Become a Supporting Member today!
Nutrition info
Calories: 382kcalCarbohydrates: 65gProtein: 8gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 185mgPotassium: 401mgFiber: 8gSugar: 20gVitamin A: 19IUVitamin C: 1mgCalcium: 88mgIron: 2mg
8 comments
Thanks Jill! Your veganized recipes from the past are the best, as are all of your dessert recipes.
I can remember my mother (and I’m 72) making these cinnamon pecan upside down rolls and the recipe was in her Betty Crocker cookbook. They were so nicely carmelized and just wonderful. They also called them “sticky buns”.
You’re great!!!
How can I get a copy of the volume two cookbook?
It isn’t available for purchase yet but will be very soon.
Will there be a kindle version?
Yes
would einkorn or spelt work here? thank you! x
Honestly, I’m not sure. I have tried working with Einkorn flour before and it doesn’t rise as well
Is there a way to make this gluten free? I would love to make it! 🙂