1 cup unsweetened almond or oat milk

3 tablespoons vegan butter, preferably unsalted

1 packet rapid rise (instant) yeast (about 2-1/4 teaspoons)

1 tablespoon sugar

1/4 teaspoon salt

2-1/2 to 3 cups unbleached all-purpose flour

neutral vegetable oil

1/2 cup vegan butter, preferably unsalted, melted

1/2 cup dark brown sugar

1/2 cup toasted pecans, chopped

1/4 cup vegan butter, preferably unsalted, melted

1/2 cup dark brown sugar

1/2 tablespoon ground cinnamon

In a large saucepan over medium heat, heat the almond or oat milk and 3 tablespoons vegan butter just ntil the vegan butter has melted. Do not boil. Remove from the heat and let cool to 110 degrees F.

Transfer the milk mixture to a large mixing bowl and add the yeast. Let sit 10 minutes, then stir in 1 tablespoon sugar and the salt.

Add the flour, 1/2 cup at a time, until the dough is too thick to stir, but still a bit sticky. Transfer to a floured surface and continue kneading a minute or so, adding just as much flour as you need to make a smooth dough, but not a dry one.

Transfer the lightly kneaded dough to a well-oiled large mixing bowl, turning the dough around so all sides are coated in the oil. Cover the bowl with plastic wrap and place the bowl in a warm, draft-free location until the dough has almost doubled in size, about 1 hour.

Meanwhile, in a small mixing bowl, stir together the 1/2 cup melted vegan butter and 1/2 cup dark brown sugar. Spead the mixture evenly over the bottom of an 8- x 8-inch baking pan. Spread the toasted pecans evenly over the sugar mixture and set aside.

In another small mixing bowl, stir together the remaining 1/4 cup vegan butter and 1/2 cup brown sugar. Set aside.

Once the dough has nearly doubled in size, transfer it to a lightly floured surface and pat/roll it out into a thin rectangle about x- by x-inches. Spread the reserved sugar mixture evenly over the dough and sprinkle evenly with the cinnamon.

Starting along the long side, tightly roll the dough, jelly-roll style. Secure the roll by pinching a narrow seam with your fingers along the long edge of the dough. Place the roll seam side down on the floured work surface. Using a serrated knife or dental floss, cut the roll into 10 even buns. Place the rolls in a single layer in the prepared pan, cover the pan with plastic wrap, and set aside again in a warm, draft-free location while you preheat the oven.

Preheat the oven to 350 degrees F. When the oven is hot, remove the plastic wrap from the pan of buns. Bake the buns until lightly golden, about 25-30 minutes. Remove from the oven and cool briefly on a wire rack. Carefully invert the pan over a larger plate or platter (to catch any extra hot sugar goo!) and serve immediately.