Measure out all ingredients for the dough. Grease a large mixing bowl for the proofing of your dough, and grease a 9×13" casserole dish lined with parchment paper. Set aside.

Whisk together the flour, sugar, salt, and quick rise yeast in the bowl of a stand mixer or a large mixing bowl. Add in the warm dairy free milk, along with the dairy free yogurt. Attach the bowl to a stand mixer with dough hook attachment, and mix on medium-speed until a shaggy dough forms. Add in the vegan butter and continue mixing on high-speed to knead the dough for 7-10 minutes.

Once the dough is kneaded, place the kneaded dough into the greased bowl and cover with a clean dish towel. Let the dough rise until doubled in size in a warm place (ideally 85F), about 30-60 minutes, depending on the temperature.

In a small bowl, mix together the cinnamon and coconut sugar. Set aside.

In a medium sauce pan, melt the vegan butter and sugar on medium heat until the sugar is melted into the vegan butter, about 3 minutes. Once melted, remove the pan from heat, and whisk in the maple syrup and vanilla, followed by pecan pieces. Pour the topping onto the bottom of your prepared casserole dish.

Once doubled in size, lightly flour a clean surface, and place the dough in the middle of the lightly floured surface. Roll the dough out to be 12×18" long. Spread the melted vegan butter along with brown sugar cinnamon filling onto the dough to the edges of the rectangle. Slice the dough into strips that are each 12" long. Roll each strip into a cinnamon roll shape, and place the roll into the prepared baking pan on top of the pecan caramel sauce.

While the rolls are covered and resting, preheat the oven to 350F.

Place the rested rolls into the oven to bake for 35-38 minutes, or until the tops of the rolls are lightly golden brown.

Allow the buns to cool for 10-15 minutes. Then place a piece of parchment paper on top of the buns, followed by a cooling rack. Use the oven mitts to flip the casserole dish and cooling rack upside down. Remove the casserole dish and peel back the parchment paper to reveal the sticky buns.