Maple Cinnamon Rolls

Maple Cinnamon Rolls Yield: 12 rolls
1. 1 T. quick-rise yeast
2. 1/3 c. warm water
3. 1 T. agave
4. ½ c. raw pecans
5. 2/3 c. warm water
6. 1 t. vanilla
7. 2 ½ c. white spelt flour
8. 1 t. salt
9. ½ t. cinnamon
Mix ingredients #1-3 in medium bowl and set aside. Blend pecans and water in blender and add to yeast mixture. Add vanilla, stir in 1 c. of the flour and let rest for 15 minutes until it’s spongy. Add remaining flour, salt and cinnamon and knead lightly on well-floured surface until smooth (just a few minutes) adding more flour if needed. Let rest while preparing filling.
Prepare the filling by mixing in a small bowl 2/3 c. brown sugar, 1 ½ t. cinnamon and 1 t. maple flavoring. Roll out dough into a large rectangle on well-floured surface. Melt 3 T. margarine and brush evenly over dough, reserving 1 T. Next spread brown sugar mixture evenly over dough carefully and roll up tightly, sealing long seam, when done, by pinching them together. Slice into 12 equal pieces and place in an oiled or parchment-lined extra-large round cake pan. Brush the extra melted margarine over tops, sprinkle with extra cinnamon and let rise for 15 minutes. Bake at 325° for 25 minutes. Drizzle, if desired, with a mixture of ½ c. powdered sugar and 1-2 t. of water (add water a little at a time until you reach the right consistency) or frost with store-bought vegan frosting. Sprinkle a bit of extra cinnamon on top of frosting if desired. Enjoy!