Make the dough. In a small saucepan, warm the almond milk on low heat until it reaches a temperature of 100℉ to 110℉ (37℃ to 43℃). Remove from heat, transfer to a medium mixing bowl and sprinkle the yeast and sugar on top. Set aside undisturbed for 10 minutes until foamy and bubbly.

Meanwhile melt the butter on low heat, making sure the temperature doesn’t reach above 110℉. Whisk in the melted butter, egg yolk and vanilla into the yeast mixture until well combined.

Combine the flour and salt in a large bowl and make a well in the center. Pour in the wet mixture, stir gently until well combined and forms into a thick and sticky dough. Turn out onto a floured surface and knead for 5 minutes using a sprinkle of flour if too sticky. Shape into a ball. (If you have a stand mixer, you can use the dough hook attachment on the lowest setting to knead the dough for about 4 to 5 minutes)

Brush a large bowl with 1 teaspoon butter or oil and add the dough, flip it to coat the dough in butter or oil (this will prevent the dough from drying out) cover with a kitchen cloth or plastic wrap. Let rise in a warm dark place, like inside the oven or microwave, for about 1 to 2 hours or until doubled in size.

Make the filling. In a small bowl, combine the sugar and cinnamon. Set aside.

Roll the dough out on a well floured surface to about 12” X 18” rectangle. Spread the softened butter over the dough, leaving a 1-inch border at the top of the long side and top with the cinnamon sugar. Tightly roll the dough from the long side into a log shape. Using a sharp knife, cut the ends off, then cut into 12 equal rolls.

Place the rolls in a well buttered 9” X 13” baking dish, making sure to leave space between the rolls and the edge of the baking dish (this will give room for the rolls to rise). Cover with a plastic wrap or tea towel and let rise in a warm dark place for about 2 hours or until doubled in size.

Preheat the oven to 350℉. Uncover the rolls and brush with melted butter. Bake for 18 to 20 minutes or until golden brown.

Make the glaze. Heat the coconut butter, almond milk, maple syrup, vanilla and a pinch of salt, over low heat. Stir until smooth.

Remove the rolls from the oven and pour the gaze over it. Sprinkle with chopped pecans or walnuts. Allow to cool for a few minutes before serving. Store any leftovers in an airtight container on the counter for up to 2 days, or in the refrigerator for up to 1 week.