Slow, Romantic Sunday Morning Routine | Cinnamon Rolls & Pancakes

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Cinnamon Pecan Rolls —
For the Dough —
1/3 cup melted coconut oil
1/2 cup milk of choice, at room temperature
1/2 cup warm water
1/3 cup cane sugar
1 tsp salt
1 package of instant dry yeast
2 3/4 cups all purpose flour, plus more for kneading

For the Filling —
(In the video you will see my butter is completely melted, I didn't mean to do it!)
1/2 cup brown sugar
1 1/2 tsbp cinnamon
1/4 cup softened butter (I used vegan butter)

For the Pecan Caramel —
1 1/2 cups chopped pecans
1/2 cup melted butter (I used vegan butter)
2/3 cup brown sugar
1/4 cup milk of choice
1/4 cup maple syrup
1/4 tsp maldon salt

Grease a 9x13 or a 9.5x9.5 inch non-stick baking dish. I used a 9.5 inch.

In a large bowl whisk the coconut oil, milk, sugar, water and salt. Add the yeast and flour and mix until combined. The mixture will be sticky! Place the mixture onto your floured counter and knead for at least 5 mins until nice and smooth, sprinkiling with flour as needed. Form the dough into a ball.

Grease a large bowl with coconut oil and place the dough inside, covered with a damp tea towel. Place in a warm spot. I like to put mine in the lowest oven setting, especially when it’s cold out. Let it rise until double in size which is about an hour.

In a small bowl mix brown sugar and cinnamon.

Spread pecans in an even layer in your greased baking dish. In a saucepan, over medium heat mix all caramel ingredients together. Bring mixture to a simmer and allow it to simmer for around a minute, stirring consistently. Remove from the heat and pour over pecans. Set aside.

Roll out the dough into a floured surface and try your very hardest to make it into a rectangle. Around a 20x12 inch rectangle. It doesn’t have to be perfect by any means. Brush with melted butter and sprinkle the sugar within 1/2 inch of edges.

Starting at on the short ends, roll into a log, tightly and then slice with a sharp knife. You should have around 8-12 rolls depending on size.

Place rolls over the top of the pecans and cover with a teatowel and let them rise in a warm place for about an hour.

Preheat oven to 180C. Top with little pieces of butter and bake the rolls for 20 to 30 minutes or until nice and golden on the top. Let them cool for 10 minutes on a cooling rack and serve!
This is the pancake recipe I use often, I did some adjustments for the pancake you see in the video because I couldn't be bothered using a blender.
*Made a chia egg instead of using flax
*Added half a ripe banana
*Used all flour, no oats
*Adjusted liquids as necessary

You can obviously make the pancake and then cut out the heart shapes, however!!! They come out really flat. When you make them in the mold they're so spongy and tall hehe.

1/2 cup oats
1/3 cup flour
1/2 cup milk of choice
1 flaxseed egg
1/2 tbsp apple cider vinegar
1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda

PUT IT ALL IN THE BLENDER BBY
Essential to let it sit for 5 mins as you let your pan heat up.

COOK!!! (I put frozen raspberries on mine)
EAT!!!!
ENJOY!!!!
THIS WAS ONE SERVING FOR ME!!!

Видео Slow, Romantic Sunday Morning Routine | Cinnamon Rolls & Pancakes канала Nina Montagne