Make the maple pecan topping

1. Prep the pan. Line a 9×13″ baking dish with parchment paper and spread the chopped pecans in an even layer.
2. Cook the topping. In a small saucepan, heat the vegan butter, brown sugar, maple syrup, and non-dairy milk over medium heat. Cook, stirring occasionally, until the butter melts and everything combines. Simmer for 2-3 minutes, then remove from the heat.
3. Pour over the pecans. Stir in the vanilla extract and salt, then pour the mixture evenly over the pecans. Set aside to cool.

Make the dough and assemble

1. Combine the wet ingredients. In a large bowl, whisk together the non-dairy milk, sugar, and melted vegan butter. The mixture should be just warm to the touch. If it’s too hot, it will kill the yeast.
2. Proof the yeast. Sprinkle the yeast evenly over the mixture and stir. Let it sit in a warm place for 10 minutes. The yeast should be foamy and bubbly, which means it’s alive.
3. Add the vanilla. Whisk until combined.
4. Mix and rise. Add 4 cups (480g) of the flour and stir with a wooden spoon until just combined. Cover with a clean kitchen towel and let rise in a warm place for 1 hour, until doubled in size.
5. Make the filling. While the dough rises, add the softened vegan butter, brown sugar, and cinnamon to a medium bowl, then mix until combined. Set aside.
6. Add the remaining flour. Once the dough has risen, stir in the remaining 1 cup (120g) of flour, baking powder, and salt.
7. Knead. Transfer the dough to a clean work surface and knead for 10 minutes, adding more flour as needed, until it forms a smooth ball. The dough shouldn’t be sticky and should spring back when you poke it.
8. Roll out. Roll the dough into a ½” thick rectangle. It doesn’t need to be perfect, but you can trim the edges for a cleaner shape.
9. Fill. Spread the filling evenly over the dough.
10. Roll and cut. Starting at the long side closest to you, roll the dough into a tight log and pinch the seam to seal. Cut the log into 12 even pieces using a serrated knife or unflavored floss.
11. Second rise. Arrange the rolls evenly in the baking dish on top of the maple pecan mixture. Cover with a damp, clean towel and let rise in a warm place for 1 hour. About 30 minutes into the rise, preheat the oven to 350˚F.
12. Bake. Bake for 27-30 minutes, until golden brown.
13. Flip. Let cool in the pan for 10 minutes. Place a large baking sheet or serving tray on top of the baking dish and carefully flip it upside down so the buns release onto the tray. Remove the baking dish and parchment paper.
14. Serve. Serve warm and enjoy!