You will need:
6 tbsp vegan butter, divided
1 cup plant milk
1 packet instant yeast
1/4 cup + 1 tbsp sugar, divided
1/4 tsp salt
2 1/2 cups flour
1 tbsp ground cinnamon
1/3 cup pecans, chopped
In a saucepan on medium low heat, melt vegan butter and plant milk until warm. Do NOT heat to boiling!
Allow the melted butter mixture to cool until lukewarm. Transfer to a large mixing bowl and add the packed of instant yeast. Allow it to activate for about 10 minutes.
Add 1 tbsp sugar and the salt. Stir until combined.
Add the flour in 1/2 cup increments, until the dough is sticky and too thick to stir.
Transfer dough to a lightly floured surface and knead until it forms a loose ball.
Place the ball of dough in a clean, lightly oiled mixing bowl. Cover with plastic wrap and set in a warm place to rise for 1 hour.
After 1 hour, the dough will have doubled in size. At this point, transfer dough to a lightly floured surface and roll into a long rectangle.
Brush softened butter over dough. Sprinkle with cinnamon, sugar and chopped pecans.
Starting from one long end of the dough, roll to the other end. Use a serrated knife to divide the dough into approximately 10 individual rolls.
Place the cinnamon rolls in a lightly greased 8-inch pan and preheat oven to 350 degrees Fahrenheit.
Bake at 350 degrees for half an hour or until puffy and golden-brown. Serve warm with more chopped pecans, if desired.