Preheat oven to 150 degrees F.
In a large bowl, whisk together flour, cocoa powder, yeast, and salt.
Then, add in the dairy free milk and maple syrup.
Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball.
Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl.
Turn off oven. Cover with a towel or plastic wrap and place in warm oven for 60-90 minutes or until doubled in size.
Once doubled in size, pull out the dough and lay it out on a lightly floured surface.
Using a rolling pin, roll dough into an approximately 17×25″ rectangle that is ¼″ thick.
In a bowl, combine the butter, brown sugar, cane sugar and cinnamon for the filling in a bowl until a paste forms. Spread across the dough evenly.
Carefully roll cinnamon rolls into log from the longest side up. Once completely rolled, place seam side down. Cut into 9 even sized pieces.
On the stove, add the brown sugar, vegan butter, milk and vanilla. Heat over low, stirring until the brown sugar and vegan butter have melted. Stir in the pecans.
Pour the pecan mixture into a greased 9x9 baking dish and spread evenly.
Place the cut cinnamon rolls on top.
Cover and let rise another 20 minutes or until they begin to touch. Preheat the oven to 350 degrees F.
Bake in oven for 30-35 minutes.
When done, carefully (They will be very hot) invert the pan onto a plate or cake pedestal.
Let cool for 5 minutes and serve.