Mix the softened vegan butter with the cream cheese together to smooth

Add the granulated sugar & cream on medium speed until light and fluffy approximately 3 minutes.

Combine the flax meal with the hot water & whisk smooth, then add the vanilla extract. Let stand 5 minutes to thicken

Add the flax mixture to the creamed butter mixture & mix well, scrape the bottom and sides of the bowl for an even mix

Sift the flour with the baking powder then add it all at once to the mixer & mix on low speed to combine.

Wrap the dough into 2 separate equal discs & refrigerate for at least 2 hours or overnight.

Meanwhile prepare the filling by combining the orange zest, brown sugar, lightly roasted pecans & cinnamon in a food processor to a fine meal

Once the dough has relaxed & is chilled, knead it (one disc at a time) on a lightly floured surface to form a rectangle that is 6" by 18"

Brush with 3Tbs of the melted vegan butter & then spread half of the pecan filling evenly & roll up jelly roll style

Cut the log into 24 equal pieces (I know I said 16 in the video, but 24 is a better size) & place them on a sheet pan spaced about 1" apart

Brush each one with the remaining melted vegan butter & sprinkle with cinnamon sugar

Repeat the process with the other half of dough & bake in a preheated 375°F oven for 10 minutes, then turn the temperature down to 350℉ for another 15-20 minutes until light golden browned