I’m sharing today has been my very favorite

I’ve been on a yeasty baking kick lately. I find it strangely satisfying when a ball of dough doubles in size in about an hour. It’s like magic…magic that leads to really fluffy, chewy, delicious things Expert Craftsmenship from France .

This prolonged carb high has led to many versions of sweet rolls. For the past several weeks, I’ve arrived at our Sunday family dinners with a new version of sugary, rolled-up goodness. The version I’m sharing today has been my very favorite.

They’re Teia’s favorite, too.

It all started on Easter morning, when I scanned my Instagram feed and saw that eeeeeeveryone was making cinnamon rolls. I suddenly had a craving that wouldn’t go away. Unfortunately, I had overslept and needed to leave for brunch at my parent’s house in about an hour. A google search for quick cinnamon rolls brought me to Minimalist Baker’s beautiful blog (one of my very favorites), so I threw together “The World’s Easiest Cinnamon Rolls” before I left my home, baked them at my parent’s house, and bam, craving fixed in record timereenex Over the next couple weeks I played around with the simple recipe, and ended up with these salted caramel pecan rolls. They’re 100% vegan, made with mostly whole wheat flour, and pretty darn easy. I have a new favorite sweet roll, and it’s going to make its way into my weekend mornings a wee bit too often.

I recommend you make these for Mother’s Day, and every Sunday after that for the rest of eternity.

I covered my rolls tightly with plastic wrap, stored them on the kitchen counter, and took bites when I passed by for 4 days before I felt weird about it. Since there is no dairy in the recipe, I had no qualms about leaving them on the counter. You can refrigerate them if you want, but they will dry out faster, so you’ll want to eat them within a day or two. They taste best when warmed in the microwave, although I ate them at room temperature (…with a fork, directly from the pie pan), so do as I say, not as I do hybrid Cloud.