1 ¼ C coconut milk
½ C Earth Balance non-dairy butter
¼ C brown sugar
2 ¼ t yeast
1 C old-fashioned oats
½ C hot water
4 C flour
2 Ener-G Egg replacer “eggs”
1 ½ t salt
1 ½ sticks Earth Balance butter – softened
1 C brown sugar
1 C chopped pecans
2 T cinnamon
1 t salt
4 T Earth Balance butter – softened
2 C powdered sugar
2 T coconut milk
3 T pure maple syrup
¼ t salt
Here’s what you do:
Heat up 1 ¼ C milk, butter and brown sugar, until it’s all melted. Pour into the bowl of your mixer and wait until the temperature is down to 100-110 degrees. Then add the yeast and let it sit for 5 minutes.
Soak the oats in the hot water. Set aside.
Add 2 cups of flour and ‘eggs’ to the yeast mixture and mix it slowly, until it’s all incorporated. Then add the remaining flour, oats and salt. Mix for about 7 minutes or until the dough pulls away from the sides of the mixer.
Transfer dough to a bowl which has been coated with nonstick spray. Cover and allow to double in bulk – about 2 hours.
To make the filling: mix the 1 ½ sticks ‘butter,’ the brown sugar, maple syrup, cinnamon, and salt. Set aside.
Then remove it to a floured board and cut it in half. Press out one half into a 16 x 10 inch rectangle. Gently spread ½ of the filling over the dough. Sprinkle ½ C chopped pecans over the filling. Roll up, jellyroll fashion, starting with the short end. Place on a greased baking sheet. Repeat with the other half of the dough. Freeze the two ‘logs’ of dough for about 10 minutes for easier handling. Cut each log into 6 equal pieces…. I used dental floss
Place the rolls in a greased 9 x 13 baking dish, cover and allow rolls to rise and rest for about 1 hour.
Bake rolls in a 375 degree oven for about 30-35 minutes. While the rolls are cooling, make the frosting by mixing the ‘butter,’ powdered sugar, maple syrup, milk and salt. Slather the frosting and enjoy!
Tracy's Living Cookbook