Nothing signals the return of Autumn like the sweet, spicy scent of cinnamon in the air. Cinnamon is wonderfully versatile – try stirring it into coffee (PSL, anyone?), curries, or in this case, your baking routine. 

We know cinnamon buns are nothing new but this sticky chocolate-pecan recipe will satisfy your sweet cravings WITHOUT rocketing your sugar intake through the roof. As well as being sticky and delicious, they are also suitable for vegans and free of refined sugar. 

In fact, it turns out that cinnamon is a smart choice all year round when it comes to baking. A powerhouse ingredient, cinnamon is known for being anti-viral, anti-bacterial, and anti-fungal. It is also loaded with antioxidants and helps to keep blood sugar levels low. 

Combine cinnamon with rich, buttery pecan nuts and you really can’t go wrong. Pecans are loaded with protein, fibre, and monounsaturated fat, packing a real punch and keeping you satisfied for longer. They also contain key vitamins and minerals such as magnesium to keep energy levels up and calcium, which is all-important for those on a vegan diet. 

For extra flair (or if you have guests to impress), the optional chocolate glaze will top these treats off to perfection. 

Ingredient

DOUGH: 

2 ¼ tsp dry yeast 

¾ cup warm water 

¾ cup warm oat milk 

2 tbsp coconut sugar 

3 tbsp melted coconut oil 

1 tsp salt 

4 cups and 2 tbsp all-purpose flour 

BUTTER FILLING 

2 ½ tbsp vegan buttery spread 

¼ cup coconut sugar 

2 tsp ground cinnamon 

55g dark chocolate, chopped 

PECAN CARAMEL BASE 

8 tsp coconut sugar 

½ cup full-fat soy or oat-based cream 

1 cup chopped pecans  

CHOCOLATE GLAZE (OPTIONAL) 

40g dark chocolate, melted 

1 tsp coconut oil, melted 

How to make it

THE DOUGH 

1. In a large bowl or a standing mixer dissolve the yeast in warm water. 
2. Add the oat milk, coconut sugar, oil, salt, and ¾ cup of flour. Beat at a medium speed for 3 minutes or until smooth. 
3. Mix in the remaining flour to form a soft dough, allowing the dough to knead until elastic and smooth. 
4. Remove the dough from the bowl and use your hands to form it into a ball. 
5. Place the dough back into your bowl and cover with a towel. Allow the dough to rise in a warm place until doubled in size (around 1 hour). 
6. Once risen, flatten the dough and turn it onto a lightly floured surface. Roll into a 17x12-inch rectangle.  

THE BUTTER FILLING 

1. In a medium bowl, combine the buttery spread, ¼ cup of coconut sugar, and cinnamon. 
2. Spread the buttery mix to cover your dough, leaving about a half-inch border free, then sprinkle over the chopped chocolate. 
3. Roll up the dough, starting with a long side, and pinch the seam to seal. Cut into 12 even slices with a sharp knife. 

THE PECAN CARAMEL BASE 

1. Combine the remaining 8 tbsp coconut sugar and plant cream. 
2. Pour the sugar-cream mixture into a greased loaf pan, then sprinkle pecans over the bottom. 
3.  Place the dough rolls cut side down on top of the pecans. Cover the buns and let them rise until doubled in size (around 1 hour). 

Bake the buns at 180°C for 30 minutes or until cooked through and golden brown. Cool for 5 minutes before turning out onto a serving dish, carefully flipping over. Make your glaze by combining the ingredients in a small bowl. Glaze buns by gently drizzling over the top.