Caramel Rolls (Vegan Schnecken)

When we get the tiniest bit of icy weather here, the whole town shuts down. No one in South Texas knows how to drive in ice or snow, so the kids get to stay home from school and everyone plays. Unfortunately, when we got ice earlier this week, Jim was out of town and had to stay away an extra day because the airlines weren’t flying planes in or out either. I wanted the house to smell good when he finally made it in and my first thought was to make cinnamon rolls. I haven’t replenished my pantry since Christmas, though, and I didn’t have all the ingredients I needed to make icing for them.I dug around in my cookbooks for a while and found a recipe for Caramel Rolls. In Germany, these are called Schnecken, which means snails. For these, you stir together butter, brown sugar and pecans in the bottom of a baking pan, which makes a caramel topping in the oven. I didn’t have brown sugar, either, but then I remembered that commercial brown sugar is simply white sugar plus molasses, so I made my own.

These are decadently sweet; I think I’m vibrating from all the sugar. They aren’t healthy, but sometimes you just need something like this. I was expecting the topping to be a sauce, but it’s more like pecan praline, which is even better.

I am hooking this recipe up with this week’s Hearth ‘n’ Soul blog hop.

Why, yes, I do use this pan for everything!
Caramel Rolls (Vegan Schnecken)dough:
2 tablespoons golden flax seed meal
3/4 cup warm water – about 105 F
2 teaspoons yeast, or 1 packet
1/3 cup soy milk powder
1/4 cup sugar
1/2 teaspoons salt
1/4 cup Earth Balance margarine, softened or melted
2 to 2-1/2 cups all-purpose or bread flour (I used 2 cups)

1/2 cup Earth Balance margarine
1/2 cup brown sugar (or 1/2 cup white sugar plus 2 teaspoons molasses)
1/2 cup chopped pecans

2 tablespoons softened (not melted) Earth Balance margarine
2 teaspoons cinnamon

Beat together on medium high-speed the flax seed meal, water, yeast, soy milk powder, sugar, salt and margarine until the mixture thickens slightly. Replace beaters with dough hooks and add flour. Knead for 5 minutes on low or until the dough pulls away from the sides of the mixing bowl. Set aside in an oiled bowl to rise until doubled in size, about an hour.

Melt the 1/2 cup margarine in a 10-inch cake pan (you can do this in the oven) or in a 10-inch skillet with an oven-proof handle. Stir in the 1/2 cup sugar. Top with the pecans.

Spread the dough out into an 8 x 16-inch rectangle. Spread the 2 tablespoons margarine on the dough and top with the cinnamon. Roll the dough from the long side into a log. Cut the log into 1 inch thick slices and place in pan. The rolls will not quite touch one another. Set aside to rise until doubled, about 40 minutes.

Preheat oven to 350 F and bake rolls for 35-40 minutes, or until the rolls are brown. Loosen the rolls around the edges with a spatula. Place a plate on top and invert the pan to turn the rolls out onto the plate.

Makes about 16.

Adapted from Great Natural Breads Made Easy.

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8 Responses

  1. those look spectacular!

  2. wow, they look so delicious and so melt in the mouth kind, love them.

  3. DIVINE! I would love one of these. I am in a sweets mood – very cool that you made your own brown sugar…I always forget!

  4. Snails! I’ve gotta tell you that some of my fondest memories are of eating my gran’s gooey caramel cinnamon rolls. And your pictures are really bringing back the memories for me :) Thanks for linking up with the Hearth and Soul hop.

  5. These caramel rolls look divine! Never had them before and I don’t know what I’ve been missing! So glad I’ve found your site.


  6. So the topping goes in the bottom of the pan and then you set the rolls on top and bake them?

  7. Jessica, exactly.

  8. awesome! doing this today.

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