Ingredients
- Tangzhong: 2 tbsp bread flour, ¼ cup soy milk, 2 tbsp water
- Cinnamon Rolls: 3 cups bread flour + 2 tbsp, ¼ cup brown sugar, 2 ¼ tsp instant yeast, ½ tsp salt, ¼ tsp cinnamon, ¾ cup warm soy milk, ⅓ cup melted vegan butter
- Filling: ⅔ cup brown sugar, 4 tbsp melted vegan butter, 1 tbsp cinnamon, 1 ½ tbsp flour
- French Toast Batter: ¼ cup melted vegan butter, 4 vegan eggs or flax eggs, ½ cup coconut milk, 2 tsp vanilla, 2 tsp cinnamon, ¾ cup maple syrup, 1 cup chopped pecans
- Glaze: 1 cup powdered sugar, 1 tbsp soy milk, ¼ tsp vanilla
Instructions
- Make Tangzhong: whisk flour, milk, water over medium-high heat until thick, cool 10 mins.
- Mix cinnamon roll dough ingredients, add Tangzhong, knead 15 mins, let rest 10 mins, rise 60–90 mins (or overnight in fridge).
- Roll dough into 12×12-inch square, spread filling, roll into log, cut into 8 rolls.
- Place rolls in greased 13×9-inch pan, let rise 40 mins, preheat oven to 350ºF.
- Mix French toast batter ingredients, pour over rolls, drizzle ½ cup maple syrup, sprinkle pecans.
- Bake 30 mins until golden, pour remaining ¼ cup maple syrup, drizzle glaze over rolls.
Notes
- Store leftovers in airtight container in fridge up to 3 days.
- Freeze for up to 3 months, thaw before reheating.
- Prep Time: 3 hours
- Cook Time: 30 minutes
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 698
- Sugar: 53 g
- Sodium: 324 mg
- Fat: 32 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g