I adapted this recipe from Pioneer Woman. I'm not vegan, but my brother is, and sometimes I like to share my calories. He's skinny. I'm not. So, when I want to try out a recipe, if I can tweak it a bit to make it Vegan, I do so I can ship some his way.
I adjust this one a bit from the original because I'm not feeding a ranch.
You can print the recipe
here. If you don't want it to be vegan, just replace the vegan butter for the real deal.
Or..here are the step by steps with the adaptions for a smaller batch gone vegan.
For the dough, I took Rhodes bread loaves and pulled one out and let it thaw as the package instructed. It rose, and I punch it down and then rolled it out as far as I could stretch it.
I melted 1/4 c vegan butter in a pan over medium and then added 1/2 c chopped pecans, 1/2 c karo syrup, and 1 t. vanilla. I let it come to a boil and then pulled it off the stove and set it aside.
To the dough I added 1/4 c melted vegan butter and then a ton of sugar and cinnamon. Really...I covered it/doused it, could have added more.
I put little spoonfuls of pecans and the 'juice' into 24 mini muffin cups.
I rolled up the bread like a log and then cut 24 really thing slices and placed them on top of the pecan mix. I let them rise for about 20 minutes (and used this time to preheat the oven to 375). I baked it for 15 minutes, and then turned the muffins over on a baking sheet almost immediately (the instructions said they came out better if you waited 20 minutes, but I found when i tried that the pecans stuck to the pans bc the sauce had hardened. You may have to spoon some of the pecan mix back on from the pan.
One thing I learned, store these and eat them the next day....they are even better-I don't know why, but....it's true!
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