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1
Makes two 9-inch round pans of sweet rolls, 24 pieces.
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2
Warm water from tap to about 110 F and put it in a bowl. Add the package of yeast. Let it sit for five minutes.
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3
In the bowl of a stand mixer add coconut milk, coconut oil, maple syrup, Vegenaise, vanilla, orange juice and orange zest. With the paddle attachment mix on low until combined.
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4
Add yeast and water mixture to mixer, continuing with the mixer on low. Then add salt and one cup of flour at a time until incorporated. Change to dough hook after cup number 3. After all the flour has been incorporated turn up to medium and mix for 10 minutes. Watch so the mixer doesn't not walk off the counter.
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Put dough into a greased bowl and cover with plastic wrap. Let dough rise until doubled in size, about 1 1/2 hours.
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6
Coat each 9-inch round cake pan by brushing the sides and bottom with melted Earth Balance butter and then add 2 tablespoons of maple syrup into each pan. Set aside.
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7
Cut the risen dough in half and put the first half onto a lightly floured work surface. Roll out dough into the shape of a large rectangle. Brush the rolled out dough with melted Earth Balance butter and sprinkle evenly with brown sugar (about a 1/2 cup of brown sugar for each rectangle of dough). Roll from the long side of the dough into a roll and cut into 12 pieces.
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8
Place 12 pieces cut side up into one greased cake pan, leaving space in between each roll. I press the down lightly to spread the rolls out slightly.
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9
Repeat with the second piece of dough.
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Cover the pans of rolls with plastic wrap and let them rise about an hour until rolls double in size. Towards the end of the rise time preheat your oven to 350 F.
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After the rolls have risen place in preheated 350 F oven and bake until puffed up and golden brown, about 35 minutes. Remove pans from the oven and set them on a rack. Let rolls rest about five minutes and then turn out onto a serving plate.
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12
Tip: You can make the dough the night before and put it in the refrigerator to rise overnight. If you do this, you just have to let it come to room temperature the next day before rolling out. Or you could refrigerate overnight after the sweet rolls are formed in the 9-inch cake pans. If you do this, just make sure you let them come to room temperature before baking.
