Ooey gooey cinnamon buns.
Well now. Need I say much more?
This recipe was in this month's Vegetarian Times, and can be found here. I knew the second I saw it the other day that I would be trying it soon. I didn't have pecans, so I used almonds and walnuts instead. And I woke up to discover Remy had used all but a smidgen of the vegan cream cheese when he got home last night, so I improvised on the glaze. It's mostly maple syrup & powdered sugar, with a splash of almond extract, but it gets the job done.
The recipe makes 12 and I was hoping to bring some to French brunch tomorrow with my mom, but I have a feeling they might not make it through the night. :)