Bread Flour Brown Sugar Instant Yeast Cinnamon Soy Milk Vegan Butter Vegan Eggs Coconut Milk Maple Syrup Chopped Pecans Vanilla Extract Powdered Sugar Salt
Make tangzhong by whisking flour, milk and water over medium-high heat, stirring until it thickens. Then refrigerate for 10 minutes.
Mix dry ingredients together, make a well in the center and pour in warm milk, melted butter, and tangzhong. Mix until incorporated and let it sit.
Knead dough then set aside to rise until it’s about doubled in size. Then roll into a 12-inch x 12-inch square.
Mix all filling ingredients together and spread over the dough. Then roll it tightly into a log, cut into 8 pieces and place in a baking dish. Add melted butter to the dish and leave to rise.
Whisk together eggs, milk, cinnamon, and vanilla. Pour over the rolls, followed by maple syrup and pecans. Bake until golden brown.
Pour extra maple syrup over the rolls, then mix the ingredients for the glaze and drizzle over the rolls.