So, for anyone who follows Great British Bake Off will know, that this week was in fact, bread week! I haven’t exactly been baking conventional bread loaves or rainbow bagels, which appeared on the show. However, I have been making an awful lot of cinnamon buns, including these cinnamon pecan & rose twisted buns.
Cinnamon & pecan are the most heavenly flavour combination for this time of year. The warming sweetness from the cinnamon perfectly compliments the rich, nutty pecans. Before we get into the nitty gritty of what makes this recipe an absolute MUST BAKE on your list this week, I thought I should mention that these are also VEGAN! Yes, these cinnamon buns are completely plant based and also refined sugar free! Oh, and I know they might look slightly fiddly, but I can promise you they’re actually super easy to make!
Why you need to make these cinnamon buns…
- They’re vegan! Believe it or not, these are completely plant based. The recipe calls for vegan butter or coconut oil for a non-dairy alternative.
- They’re perfect for fall and fill your kitchen with delicious, warming autumnal scents
- Great for taking out and about for sweet snacks on-the-go.
- They’re refined sugar free!
- Perfect for sharing with family & friends!
- The twists make them appear a lot more fancy than they actually are (so you can really impress people with these!)
What’s in cinnamon, pecan & rose twisted buns?
- Strong white flour– this is the flour I use to make all of my cinnamon buns and this recipe calls for 4 cups. It’s not gluten free, so I’m not sure how a free form substitute would work. Maybe that’s something I’ll need to experiment with!
- Coconut sugar- I use coconut sugar as my sugar substitute in this recipe and it adds the perfect hint of caramel sweetness. Plus, makes for a delicious cinnamon sugar filling!
- Rose petals- to flavour these buns and add a slightly more unique twist, I’ve used a combination of pecans and rose petals. Rose petals have been a staple in my kitchen since I started blogging and one of my favourite ways to decorate food! They also add a beautiful fragrant hint of flavour, as well as looking pretty!
- Pecans- A classic flavour for this time of year and one of my favourite nuts. Their caramel undertones are the perfect pairing for the cinnamon sugar mix and it wouldn’t be an autumnal recipe without them!
Cinnamon, pecan & rose twisted buns
- 4 cups strong bread flour
- 1/4 cup coconut sugar
- 1/3 cup vegan butter/coconut oil
- 320 ml non-dairy milk
- tsp apple cider vinegar
- 7 g fast acting yeast
- 1 tsp ground cinnamon
- pinch sea salt
- 2 tbsp coconut sugar
- 1/2 tsp cinnamon
- 2 tbsp cashew butter
- 2 tbsp agave syrup
- Handful chopped pecans
- Heaped tbsp dried rose petals
- Optional icing sugar glaze
- Extra pecans and rose petals for decoration
- To make the dough, add the cider vinegar to the milk and set aside.
- Combine the flour, salt, cinnamon, yeast and coconut sugar and roughly toss together.
- Gently heat the milk to a luke warm temperature and add this and the vegan butter into your dry mixture.
- Stir everything together until well combined, then use your hands to bring he dough together. Kneed for a couple of minutes so you're left wth a smooth, elastic texture. Place this into a lightly greased bowl and cover with a tea towel for 1 hour.
- Meanwhile, mix together the agave and cashew butter to create your caramel. Combine the cinnamon and coconut sugar.
- Once your dough has proved and doubled in size, knock the dough back and kneed on a floured surface for 30 seconds. Roll out the dough to abou 1/8th of an inch thickness and spread the caramel over the surface. Sprinkle over your cinnamon sugar mixture and then add the rose petals and crushed pecans.
- Fold the dough over in three sections, like a leaflet or business envelope and gently roll over to seal the edges. Slice the dough into strips.
- Take each strip and twist to create a spiral, then tie into a knot. Place these into a lined baking dish and cover with cling film for an additional 45 minutes.
- Preheat your oven to 175c and pop the proved buns in to bake for around 20-25 minutes until beuaituflly golden brown.
- Once these have cooled, brush with a little icing sugar and garnish with some extra pecans and rose petals to finish.