Puff pastry cinnamon rolls are the lighter, flakier cousin of traditional cinnamon rolls. And, they're so much easier to make...All you need is a box of puff pastry to recreate this classic breakfast treat. Plus, they're are totally vegan!
1-2tablespoonsoy milk (or plant based milk of your choice)
Preheat the oven to 375 degrees F (200 degrees C).
Line two baking sheets with parchment paper. Spread the pecans out evenly on one of the trays and toast in the over for 8-10 minutes, turning once halfway through.
While the pecans are cooking, prepare the filling. In a small bowl, mix together melted butter, brown sugar, granulated sugar, cinnamon and salt. Set aside.
Chop the pecans finely with a knife or food processor.
Remove the puff pastry from the refrigerator and unroll it with the folds going left to right. Using a knife, spread the filling evenly over the pastry leaving 1 cm clear of filling. Sprinkle half the pecans over the filling and roll up tightly from the bottom (longest) edge. Cut the roll into even pieces and place them on the prepared baking sheet, leaving ample room between them. Now, put the baking sheet in the refrigerator for at least 15 minutes to chill.
Bake for 15-18 minutes. Resist the temptation to peek!
Allow the cinnamon rolls to rest on the baking sheet for 10 minutes.
In a small bowl mix together the powdered sugar, vanilla and almond milk. Drizzle over the cinnamon rolls and sprinkle the remaining pecans over the top.