Maple Pecan Bacon Cinnamon Rolls

Preheat oven to 350 degrees F (175 C). Grease a baking dish or large skillet with coconut oil or butter. In a small bowl, whisk together the unsweetened non-dairy milk, apple cider vinegar, vanilla extract, and 6 tablespoons of liquid coconut oil. In a large bowl, mix together the gluten-free oat flour, baking powder, and 3 tablespoons of coconut sugar. Pour the wet ingredients into the large bowl with the dry ingredients and mix well to form a dough. Chop the cooked Applegate Naturals Sunday bacon into small pieces. In a separate bowl, mix the chopped bacon with the chopped pecans, 3 tablespoons of coconut sugar, maple syrup, cinnamon, and 1 tablespoon of liquid coconut oil. Roll the dough out onto a floured surface. Sprinkle the mapley bacon inside mixture on top of the rolled dough. Roll the dough away from you to form a large log-like shape. Slice the log into 8-10 pieces. Add the pieces to the prepared skillet or baking dish and bake for 15 minutes.