• In a large bowl, whisk together 3 ½ cups flour, yeast, sugar, and salt. 
• Add in the dairy free milk and vanilla. 
• Using a spatula, fold until mostly combined.  Sprinkle a little more flour if needed to not be sticky and form a ball.  
• Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. 
• Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
•  Once risen, remove ball and place on a lightly floured surface. 
• Using a rolling pin, roll dough into an approximately 18×12″ rectangle.

Filling

• Spread the softened butter across the dough, leaving about ½″ lip around the edge of the dough.
• Then, mix brown sugar and cinnamon together and sprinkle over top. 
• Carefully roll cinnamon rolls into log from the longest side up. One completely rolled, place seam side down. Cut 12 even pieces.
• Cut each roll into quarters and place into a lightly greased 9x13 casserole dish.
• Cover the dish and let rise for at least 30 minutes.

For the french toast batter

• While rising, add all the ingredients except the pecans into a blend and blend until smooth. If adding the pecans, fold into mixture once blended.
• Once dough has risen, pour the french toast batter over top and carefully stir to coat every piece with the mixture.
• Preheat oven to 375 degrees. 

For the Streusel Topping

• Combine all the dry ingredients into a bowl. Then pour in melted vegan butter. Combine and fluff until a wet sand like texture. Evenly spread over dough pieces.
• Bake for 45-50 minutes. 

For the Glaze

• While baking, make the icing by adding powdered sugar to a bowl and whisk in a tablespoon of milk at a time until slightly runny. Add in the vanilla and whisk again. Add more milk until desired consistency
• Remove casserole from oven and serve with glaze and more maple syrup if desired.