Prepare the filling and topping before the dough.
Topping:
2 cups brown sugar
1 cup vegan butter
2 Tbsp. almond milk
2 tsp. vanilla
2 cups pecans
Spray or grease a 9"x13" pyrex generously (this will not work with parchment paper). Chop the pecans. Add brown sugar, vegan butter, almond milk, and vanilla to a saucepan. Heat on the stove over low, stirring until the brown sugar and butter have melted. Stir in pecans.
Pour into the 9"x13" pan and spread evenly being careful not to disturb the spray/grease. Set aside.
Filling:
1 cup vegan butter
1 ½ cup brown sugar
½ cup cinnamon (start with 4 T, and add more if desired)
Melt vegan butter. Mix brown sugar and cinnamon in a separate bowl from the butter. Set both aside.
Dough:
2 Tbsp. yeast
½ cup warm water
7 cups GF flour
1 cup cornstarch or arrowroot starch/flour
2 tsp. salt
3 cups almond milk
2 Tbsp. cider vinegar
4 Tbsp. oil
4 Tbsp. honey or agave nectar
6 eggs
Mix yeast in warm water and set aside for 5 minutes.
Using a stand mixer, blend 6 cups of flour, starch of your choice, and salt using the regular paddle. Warm the milk, and add it and the oil, honey, and cider vinegar to the dry ingredients. Switch to the dough hook and mix. Beat eggs and add to yeast mixture. Add this to the bowl and mix. Add flour and continuing mixing until the dough pulls away from the bowl and the hook.
Roll out the dough into a rectangle. Spread with the melted vegan butter (filling instructions) and evenly spread the brown sugar cinnamon mixture to the edges. Starting at the short end, roll up the dough into a log. Using unflavored floss or a serrated knife cut 2" rolls off and place them in the 9"x13" pan.
Boil water and fill a 11"x17" pyrex. Place the 9"x13" pyrex in the hot water bath. Cover loosely with sprayed plastic wrap or damp towel and let rise for an hour+ in a warm place. Try not to jostle it. Refill with warm water as needed.
When the rolls have risen, heat oven to 350°F. Cover loosely with foil tent to prevent over browning and bake for 40 minutes. Flip onto a sheet pan or serving dish.
To save for later, wrap in foil and freeze after they have cooled. To reheat, place foil wrapped rolls in a pan to prevent the topping from leaking and heat in 350-400°F oven until warm.
