Jumbo Pecan Cinnamon Buns

Dough & Filling:

1. Combine all dough ingredients. Knead until dough is smooth and elastic (about 6-8 minutes in a stand mixer).
2. Place dough in an oiled bowl, flip to coat in oil, and cover with a damp tea towel. Leave dough to rise until doubled in size.
3. Turn the dough out onto a lightly floured surface and roll into a 19” x 16” rectangle.
4. Spread the dough from edge to edge with butter, cinnamon, sugar, granola, and pecans. Starting from the long edge, roll up the dough into a long log. Turn the log so that the seam is underneath and cut it in 2 ¼” long pieces.
5. Line an 8” round cake pan or cast-iron skillet with parchment paper. Spread the bottom of the parchment with a thin layer of vegan butter and sprinkle with sugar and pecans. Arrange the buns in the pan, cut side up. Cover with a damp tea towel and leave to rise until doubled in size.
6. Preheat oven to 300F.  Bake for 35-40 minutes. If needed, cover with aluminum foil after 10-20 minutes to prevent overbrowning.

Glaze:

1. Combine brown sugar, vegan butter, and pecans in a small saucepan.
2. Melt butter and sugar over medium heat and bring to a low simmer.
3. Slowly whisk in soy or almond milk. Continue to stir and simmer for 5 minutes.
4. Once the cinnamon buns have cooled slightly, coat with glaze.

Tip: Make the buns the night before and leave them to rise in the fridge overnight. In the morning, take them out early enough for them to return to room temp. before baking.

Tip: Best eaten within 1-2 days, freeze any extras.