First, let's make the hazelnut infused butter. In a small nonstick pan over medium-low heat, add in your chopped hazelnuts. Cook these, stirring often, until they smell fragrant and are lightly golden brown. Add in the vegan butter and allow it to melt completely. Turn heat down to low and let the hazelnuts simmer in the butter for about 10 minutes. Once done, take the pot off the heat and let it cool completely.

Next, let's start on the dough. Pour the nondairy milk in a microwave-safe bowl, and heat for 30-45 seconds. You want the milk to be warm, but not burning hot... a little warmer than body temperature is perfect.

To the warm milk, add the oil, brown sugar, and yeast. If you are using active dry yeast, set this mixture aside for 10-15 minutes to allow the yeast to bloom. It is ready once it starts to get foamy and bubbly on the top. If you are using instant yeast, you do not have to wait and can go directly to the next step.

In a large bowl, mix the wet ingredients with the 2 cups of flour until a soft dough forms. Now it is time for the first rise. Cover your bowl and put it somewhere warm for 1 hour.

After the first rise, add in the salt, baking powder, baking soda, and additional flour. Also add in the orange zest. Knead until all the flour has been absorbed, and add more if needed. You want the dough to be soft and smooth but not too sticky!

Now it is time for the second rise. Cover the bowl with a tea towel again, and let rise for an additional 3+ hours. I like to let it rise overnight at this point.

After the second rise, it is time to shape your yeast dough.

Lightly flour a clean surface, and dump the dough on top. Knead it for 2-3 minutes, adding more flour as needed. The dough should be smooth and easy to work with, so add flour if it's too sticky! Divide your dough into even portions and roll into even buns. I decided to make 8 buns, but you can divide it more for smaller buns.

To prepare the topping, combine the cooled hazelnut-infused vegan butter with the brown sugar, cinnamon, orange zest and vanilla. Mix until smooth and creamy.

Grab your desired baking vessel (I used a 10 x 7 dish, 8 x 8 would also work) and spread about ⅓ of the cinnamon butter mixture on the bottom. Place your prepared buns on top, and then spread the remaining butter mixture on top. Sprinkle on additional chopped hazelnut pieces.

At this point, cover the pan and let it rise one more time for 30 minutes.

When ready to bake, preheat the oven to 375F. Bake the rolls 30-35 minutes, until the tops are golden brown and no longer doughy. If the top is getting too brown at the end, cover the pan with a piece of foil to avoid burning!

While the rolls cook, make the glaze. In a small bowl, whisk together the orange juice and powdered sugar until thick and smooth. Add a pinch of salt to cut the sweetness. Make it thicker than you think, as the glaze will melt slightly when poured over the warm morning buns.

Let buns cool slightly before glazing, and enjoy!