Maple Pecan Sticky Buns! 🍁

For the Dough:

3 flax eggs (Mix 3 tablespoons of ground flaxseed with 9 tablespoons of water and let it sit for about 10 minutes)
5 1/2 cups all-purpose flour
1/2 cup warm water (around 110°F)
3 packets (0.25 oz each) of active dry yeast
2 tablespoons granulated sugar

Preparing the Dough:

Prepare the flax eggs by combining the ground flaxseed with water. Set it aside for approximately 10 minutes until it thickens.
In a separate bowl, dissolve the sugar in the warm water. Sprinkle the active dry yeast over the sugary water and allow it to sit for about 5-10 minutes, or until it becomes frothy.
Gradually mix the flour into the potato mixture. Follow this by adding the flax eggs and the frothy yeast mixture. Combine until a soft dough forms.
Transfer the dough to a floured work surface and knead for around 5-7 minutes until it becomes smooth and elastic.
Place the kneaded dough in a greased bowl, covering it with a cloth. Let it rise in a warm spot until it doubles in volume.
Your dough is now ready for your chosen baking project! Adjust baking times and temperatures based on your specific recipe needs.

For the Filling:

1/4 cup unsalted vegan butter
1/2 cup firmly packed light brown sugar
2 1/2 tsp finely ground cinnamon
Instructions:

Follow the cinnamon roll dough instructions, but when it’s time to add the filling, use the above mixture.
For the Topping:

2 1/2 cups pecan pieces
1/2 cup unsalted vegan butter
2/3 cup firmly packed light brown sugar
1/4 tsp fine salt
1/4 cup oat milk
1/3 cup pure maple syrup
Instructions:

Set your oven to preheat at 350°F.
Lightly oil a 9×13-inch baking pan. Evenly spread the chopped pecans on the base.
In a saucepan, merge the butter, sugar, salt, oat milk, and maple syrup. Place on medium-high heat and stir until the butter is completely melted.
Let the mixture come to a gentle boil, stirring occasionally, for 2-3 minutes. Remove from the flame, give it one final whisk, and then evenly pour over the pecans.
Place the rolled cinnamon buns on top of the pecan mixture. Cover them and let them rest, allowing them to expand for about 45 minutes.
Bake in the preheated oven for 25-30 minutes or until the buns have a golden hue. Take them out and let them settle for 5-7 minutes.
In the meantime, prepare another tray with parchment paper.
Safely turn the cinnamon buns out onto this newly prepared tray. It’s best to enjoy these while they’re still warm!