In a small sauce pan, heat the almond milk and vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees. It should be warm but not too hot or it will kill the yeast.
Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add sugar and the salt and stir (you should see some foaming / bubbling if the yeast is fresh and the water temperature is correct).
Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball, adding more flour as you go and as it will absorb. Rinse your mixing bowl out, coat it with coconut oil, and add your dough ball back in. Roll around to coat all sides. Cover with kitchen towel and set in a warm place to rise for about 1 hour, or until doubled in size.
While dough is rising, prepare sticky glaze by mixing butter and coconut sugar and spreading it in an even layer on the bottom of an 8×8 baking dish or individually into muffin tin. Top with pecans and set aside.
On a lightly floured surface, roll out the dough into a thin rectangle. Brush with melted vegan butter and top with coconut sugar and cinnamon.
Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife cut the dough into 1.5 – 2 inch sections and position in your 8×8 dish with the glaze layer on the bottom. Cover with kitchen towel and set on top of the oven to let it briefly rise again while you preheat oven to 350 degrees (176 C).
Once the oven is hot, bake rolls for 15 to 20 minutes or until slightly golden brown. Let cool for a few minutes, carefully invert, and then serve immediately.