Back before Christmas, my husband, his family, and I were discussing his grandmother. She’s gotten picky as she’s gotten older, and they weren’t sure what type of treat they could bring her for Christmas.
My father-in-law brought up pecan rolls, since apparently they are one of her favorites. He commented about how where he usually would get them is ridiculously expensive.
I had just been standing nearby, at the edge of the conversation. This perked my ears up though. I could make them!
They all jumped on board, and everyone was super excited to try them. My husband and I have used this recipe in the past from The Café Sucre Farine, and it’s always been fantastic.
We decided to make them dairy-free, since my family has found out we have some issues with dairy.
All in all, they were a huge success, both with his family and his grandmother! And because they were dairy-free, my kids were even able to enjoy them, and they loved them!
This past weekend, my husband brought them up again, saying he was really craving a delicious pecan roll. A quick stop at the store, and we had all the ingredients!
It’s pretty simple to prep for this easy recipe! You’ll use a 12-cup muffin pan to bake the rolls, and the ingredients are as follows:
- Puff pastry
- Non-dairy stick butter
- Light or dark brown sugar
- Chopped pecans
I also opted to use avocado oil to prep the muffin pan, as it is a little easier on my kids’ bellies.
About an hour or so before I was planning to make the Pecan Rolls, I took the puff pastry out of the freezer and the butter out of the refrigerator.
To prep the pan shortly before, I poured a small amount of avocado oil in each cup of the muffin pan, spreading it around to coat the sides with a paper towel. I placed the pan on a sheet pan with a sheet of parchment paper on it to catch any stray oozing from the rolls.
The Pecan Topping
Once we were ready to start, the topping was our first stop. In a medium-sized bowl, I stirred together the softened butter, pecans, and brown sugar.
Make sure you stir them really well! The butter was fighting me a little, and you don’t want huge chunks of butter in some cups!
Next, I spooned the mixture into each cup, going back at the end to even them out since I had some extra in the bowl.
Delicious topping? Check!
The Puff Pastry
Once the topping was set, I moved on to prepping the puff pastry. I rolled out both sheets, each on a cutting board.
I took the butter for the puff pastry, and I popped it in the microwave for about 30 seconds, in 10 second intervals so it didn’t overdo it. This melted the butter enough for me to spread it.
Using a pastry brush, I spread the melted butter over the puff pastry, making sure to get the entire thing. I didn’t quite use all of the butter, but feel free to put it on thick!
The brown sugar was next. I used half of the brown sugar on each sheet and put a nice, even layer over the whole thing. This was followed by the cinnamon, in the same fashion.
At this point, we were ready to roll them up! On one of the shorter sides, I tucked the very end under and rolled the pastry up, checking and making the sides relatively even as needed.
Once they were both rolled up, I used a sharp knife to cut them into six rolls each. I placed each roll in a cup, spiral up like cinnamon rolls.
After putting the muffin pan in the refrigerator for 15 minutes to firm them up a little, they were ready for the oven!
Before the 15 minutes were up for the chilling, I started the oven preheating at 400 degrees Fahrenheit.
After pulling the pan out of the refrigerator, I put it in on a middle rack and set the timer for 18 minutes. They weren’t as brown as I would have liked them to be at that point, so I went about 6-7 minutes longer.
That is completely a personal preference, so as long as they are light golden brown, you are all set to take them out!
When the pan was out of the oven, I let it cool for a few minutes on the stove.
Once I could handle the heat from the pan on my hands, I grabbed both sides of the pan and flipped the pan over onto the parchment paper.
I gave the rolls a second to let themselves loose from the pan with the help of gravity, and upon lifting the pan, the rolls were on the pan, looking delicious and smelling like heaven.
A big part of letting the rolls go a little longer than the recipe called for was because we like a little crunch on the top of the rolls. The brown sugar touching the roll gets nice and gooey, and the top layer gets crunchy and so, so tasty!
I can’t even pretend that these things lasted that long in our house! And I promise you – they’re delicious even when right out of the refrigerator!
It’s been a while since I have been able to bake much, since we were living in my in-laws’ basement for a good while. Now that we’ve moved into our house finally, you can count on more recipes!
Stay tuned and happy baking!!
These wonderfully easy dairy-free pecan rolls are sure to be a hit! Whether you're dairy free or consuming dairy, you'll love the delicious, sweet, crunchy goodness!
- 5 tbsp dairy-free stick butter (I use Country Crock Plant Butter)
- 6 tbsp light or dark brown sugar packed
- 1/2 c chopped pecans
- 1 pkg (17.3 oz) puff pastry (I used the Pepperidge Farm frozen puff pastry)
- 2 tbsp melted dairy-free stick butter (Country Crock Plant Butter)
- 1/2 c light or dark brown sugar packed
- 2 tsp ground cinnamon
1. Remove puff pastry from freezer to thaw and butter from refrigerator to soften.
2. Place muffin pan on a sheet pan with a sheet of parchment paper.
3. Using oil of choice (I used avocado oil), pour a small amount in each cup, and spread it with a paper towel over the bottom and sides.
1. Place softened butter, pecans, and brown sugar in a bowl, and mix well.
2. Scoop the topping into each muffin cup, going back to even them out.
1. Unroll each sheet of puff pastry onto a cutting board.
2. Melt butter in microwave.
3. Using a pastry brush, spread melted butter over both sheets.
4. With half for each sheet (1/4 c), spread the brown sugar evenly over the puff pastry.
5. Repeat with the cinnamon (1 tsp each).
6. On one of the smaller sides, begin to roll the puff pastry, tucking the end in tightly.
7. Once rolled, use a sharp knife to cut each sheet into six rolls.
8. Place each roll spiral up in a muffin cup.
9. Chill the rolls in the refrigerator for 15 minutes.
10. While chilling the rolls, preheat the oven to 400 degrees Fahrenheit.
11. After removing the rolls from the refrigerator, place them in the preheated oven on the middle rack.
12. Bake for 18-24 minutes, or until light golden brown.
13. Once baked, remove from oven and let cool for 5-10 minutes.
14. When the pan is cool enough, flip it over onto the parchment paper on the sheet pan.
15. After letting them rest for a couple minutes, remove the pan.
16. Scrape out any remaining pecan topping onto the rolls.
While I usually bake them right after I make them, you can chill these for 24 hours if needed.
Feel free to use a regular dairy butter as well!
Amount Per Serving: Calories: 267
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.