Part 7/9:
The dough rests for an hour, allowing the yeast to work its magic. During this downtime, the filling is prepared by blending brown sugar, crushed pecans, and cinnamon. Once the dough is ready, it’s rolled out into a rectangle, brushed with leftover melted coconut oil, and generously sprinkled with the cinnamon-sugar-pecan mixture.
The rolled dough is sliced into twelve buns and placed in a prepared baking dish, then left to rise for another hour. Before baking, a mixture of plant-based milk and maple syrup is brushed over the buns to add moisture and flavor, followed by a quick bake at 350°F for 10 minutes.