Make dough:

• In a medium bowl, combine flour, baking powder, baking soda, sugar, and salt. Stir to distribute.
• Drizzle in the coconut oil and stir until crumbles form.
• Stir in the milk until a dough forms.
• In the bowl, knead the dough 5-7 times until smooth. Cover and set aside for 15 minutes for the gluten to relax.

Make the filling:

• In a saucepan, combine brown sugar, corn starch, cinnamon, and salt. Stir to distribute.
• Add in the coconut milk, stirring until smooth. Place over medium-low heat and add the coconut oil.
• Bring to a boil, stirring regularly, until sticky.
• Add the chopped pecans and stir. Cook for an additional 30 seconds.
• Remove from heat and allow to cool.

Assemble:

• Preheat oven to 350°F/175 C. Grease or line a small baking tin with parchment. 
• On a lightly floured surface, roll dough into a rectangle about 4” x 10”/10cm x 25cm.
• Spread the filling into an even layer over it, reaching almost to the edges.
• Roll into a spiral starting on a long edge.
• Once rolled, cut in half lengthwise and twist the two pieces together, keeping the cut open edges mostly up.
• Twist dough back on itself so that the ends are tucked in, and it forms a round. Place in the lined baking tin (we are using a 5″ inch springform round tin.
• Baking for 20 minutes until the edges of the dough are golden brown and it holds its shape when poked.
• Allow to cool for at least 10 minutes before eating.