In the bowl of a stand mixer, stir together the water and yeast; let stand for 5 minutes, until foamy. Meanwhile, in a small saucepan over low heat, heat the almond milk just until it begins to steam. Add the cut-up butter and vegan mayonnaise. Stir until just melted. Remove from heat and let cool. (To speed up this process, I often just cheat and stick the pan in the fridge on a hot pad.)

Pour the almond milk mixture into the yeast. Add the eggs, 1½ cups of flour, coconut sugar, and sea salt. Mix on low speed for 30 seconds, scraping the bowl to ensure all ingredients are incorporated. Gradually beat in the remaining 3 cups of flour for 3-4 minutes until the dough begins to pull away from the side of the bowl and is only slightly sticky. Do not add more flour!

Transfer the dough to a bowl. Cover the surface of the dough with plastic wrap that has been lightly coated with softened butter or unrefined (non propellant) coconut oil, avocado oil OR olive oil cooking spray, then cover the bowl with the second piece of plastic wrap.

Let rise in a warm place until doubled in size (about 90 minutes).

While the dough rises, butter the sides of a 3-quart rectangular glass baking dish. In a medium bowl, stir the softened butter, maple syrup, honey, and a pinch of salt until well combined.

Add the water and mix until smooth. Pour the topping into the bottom of the baking dish and smooth it evenly. Line the pecan halves over the topping at an angle with the top side (rounded side) facing down.

Remove the risen dough from the bowl and gently roll it out on an oiled and very lightly floured surface to an 18 x 15-inch rectangle. Oil your hands and dough scraper to help prevent sticking.

Spread the melted butter evenly over the dough. In a bowl, combine the Christmas Cookie Blend, pumpkin pie spice, Ceylon cinnamon, and sea salt, or more simply, rounded ½ cup Cinnamon and “Not” Sugar with sea salt sprinkled over top. Sprinkle evenly on the dough.

Distribute the pecans and dates (if using) over the dough. Tightly roll the dough beginning at one long side, keeping the roll as uniform as possible. Use the scraper to help you and compress the ends to keep the rolls as uniform as possible. Pinch the edges to seal.

Using a serrated knife or your dough cutter/scraper, trim both ends. Spraying the scraper with your cooking oil will give you neater edges. Then cut the roll into even slices until you fill the pan (usually between 12-20). Arrange rolls in the baking dish, evenly spacing them in 4 rows of 4 each.

Gently place the rolls into the topping mixture. Cover the dish loosely with buttered plastic wrap and let the rolls rise until fully doubled (about 30-60 minutes).

Preheat the oven to 375°F. Uncover rolls and bake for about 40 minutes****, rotating the dish once and tenting loosely with foil if buns begin to brown too quickly.

Keep the rolls in the pan, but let them cool on a wire rack for 5 minutes. Invert onto a serving platter and serve warm.