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.
Notes
**Nutritional facts are just estimates. Values do not include optional frosting. Please utilize your own brand nutritional values to double check against our estimates. Optional pecans not included.