These buns are simple to make and will brighten up any morning table!
For the Buns
2 sheets of puff pastry
½-cup dark brown sugar
4 tbsp granulated sugar
¾ tsp salt
1½ tbsp cinnamon
3 tbsp vegan butter
For the Icing
¾ cup icing sugar
¾ tbsp plant-based milk (we use coconut)
1 tsp vanilla extract
How to make the Buns
Preheat the oven to 180°C (fan)/350°F/Gas Mark 4 (180°C/350°F/Gas Mark 4).
Place the pecans on a baking pan and toast them for 5-10 minutes, or until brown. After 5 minutes, check them since they might burn rapidly. Cut them into little pieces once they’ve cooled. Remove from the equation.
Combine the sugar, salt, and cinnamon in a large mixing basin.
Unfold the first puff pastry sheet on a floured surface and place it with the long edge facing you.
Half of the melted butter should be applied to the entire sheet. Half of the cinnamon/sugar/salt mixture should be evenly distributed throughout the entire sheet.
Roll the puff pastry into a sausage form, away from you, and place it seal side down on the counter.
Cut both ends of the roll (about 1 inch on each side) and then cut the roll into 9 equal pieces.
Place the rolls, swirl side up, on a prepared baking pan (with plenty of space between each one) and leave aside until you’ve finished the second sheet.
Place the two baking pans in the oven and bake for 17-20 minutes, or until golden, after repeating the process with the second puff pastry sheet and filling.
How to prepare the Icing
Mix all of the ingredients together and, if required, add a little more plant milk, a little at a time. The frosting should be thick (but not too thick) and pourable at the same time.