In a mixing bowl, combine the non-dairy milk, active dry yeast, and maple syrup. Let it sit for 5-10 minutes until bubbly.

Gradually add whole wheat pastry flour, orange zest, fresh orange juice, and salt. Knead until smooth.

Transfer dough to a greased bowl, cover with a towel, and let rise for 1 hour until doubled.

Prepare filling by mixing chopped walnuts, maple syrup, and remaining orange zest in a bowl.

Roll the risen dough on a floured surface into a rectangle and spread the walnut filling evenly.

Carefully roll the dough into a log and slice into 12 equal pieces.

Let the rolls rise for another 30 minutes covered with a towel.

Preheat oven to 350°F (175°C) and bake the rolls for 16-20 minutes until golden brown.

Whisk together tahini, orange juice, and maple syrup for the glaze.

Cool rolls for 5-10 minutes and drizzle with glaze before serving.