Salted Caramel Pecan Swirls
Indulge in these pillowy soft cinnamon swirls, enriched with a fragrant nut filling and finished with a decadent salted caramel glaze. Topped with toasted pecans and a touch of flaky sea salt, these rolls are the perfect treat for breakfast or a sweet afternoon snack.
Instructions
- 1
In a large bowl, combine oat milk (480 ml), plant based butter (120 g), and caster sugar (50 g). Ensure the mixture is body temperature.
- 2
Sprinkle quick yeast (8 g) over the surface and let it bloom for one minute.
- 3
Stir in plain flour (700 g) and sea salt (1 tsp) until a sticky dough forms. Cover and let prove for one hour.
- 4
Prepare the filling by beating plant based butter (185 g) and dark brown sugar (185 g) until smooth. Add vanilla extract (0.5 tsp), cinnamon ground (1 tsp), and pecans (50 g), mixing to a paste.
- 5
Preheat oven to 180c. Knead the proved dough for one minute on a floured surface, then roll into a 60cm x 30cm rectangle.
- 6
Spread the filling evenly to the edges. Roll the dough tightly into a cylinder starting from a shorter side.
- 7
Slice into 10 discs and place on lined baking trays. Cover and prove for 30 minutes.
- 8
Brush tops with a little oat milk (1 tbsp) and bake for 25-30 minutes until golden. Cool completely.
- 9
For the glaze, melt caster sugar (3 tbsp) in a saucepan until dark golden. Carefully stir in water (4 tbsp) until smooth. Cool for 15 minutes.
- 10
Whisk the caramel syrup into icing sugar (200 g), adding extra oat milk (1 tbsp) if needed for a ribbon consistency.
- 11
Drizzle glaze over the swirls. Top with pecans (20 g) and sea salt (1 pinch). Enjoy!
Nutrition Facts
Per portion