(makes 12 huge rolls)
soy free option: Use soy free margarine and non-dairy milk
⅓ cup vegan margarine
1 ½ cups non-dairy milk
1 Tbsp active dry yeast
2 Tbsp granulated sugar
4 cups unbleached all purpose flour, plus more for kneading
1 tsp fine sea salt
2 Tbsp vegan margarine
2 Granny smith apples, peeled, cored, and diced small (about 2 cups)
1 Tbsp granulated sugar
1 Tbsp good quality whiskey (use apple cider for alcohol free)
1 tsp cardamom
¼ cup granulated sugar
¼ cup light or dark brown sugar
⅓ cup chopped pecans
1 Tbsp ground cinnamon
1 cup powdered sugar
2 Tbsp good quality whiskey (apple cider for alcohol free)
1 tsp vanilla
In a small saucepan, melt the margarine. Once melted, add the non-dairy milk and heat until lukewarm. Remove from heat and set aside. In a large bowl, mix the yeast and 2 Tbsp of sugar together. Add the milk mixture and stir until combined. Let sit for 5 minutes.
Add 4 cups of flour to the yeast mixture and stir vigorously until everything comes together. Knead in enough flour until you get a smooth and slightly sticky dough (usually no more than ½ cup). Knead for a few minutes. Spray a bowl with non stick spray, add the dough and spray the top of it. Cover with plastic wrap and allow to rise until double in size, about 45 minutes.
While the dough is rising, prep the filling. In a large skillet, melt 1 Tbsp of margarine. Add the apples and cook until they first start to brown. Add the 1 Tbsp of sugar and cook until the apples are completely softened. Add the whiskey and cook until most of the liquid has evaporated, about 2 minutes. Remove from heat and stir in the cardamom.
In a medium bowl, add the granulated sugar, brown sugar, and pecans. Mix together using your hands. Set aside.
When the dough has risen, punch it down, and knead it into a ball again. Roll it out into a rectangle that is 10x14 inches. Take the remaining 1 Tbsp of margarine and spread it on top of the dough. Sprinkle half the pecan/sugar mixture onto the dough. Add all of the apples, and sprinkle the remaining pecan/sugar mixture. Roll the dough up as tightly as possible. Close up the roll by pinching the dough together and pinching the ends. Divide into 12 pieces and place in a greased 9x13 pan. Spray the tops of the rolls with nonstick spray and cover with plastic wrap. Let rise again for about 25 minutes.
Meanwhile, preheat the oven to 375 degrees. Bake the rolls for 25-30 minutes, until golden brown. Let cool for 10 minutes, while you make the glaze.
In a small bowl, combine the powdered sugar, whiskey, and vanilla until smooth. Drizzle over the warm rolls.
Era and I really loved these! I'm waiting to have a brunch/gathering before I attempt to make these again. They are seriously dangerous.
I hope everybody is having a great start to the new year. I've been doing the PPK cookbook challenge so I'll post a couple more times this week with the results.