In a small saucepan placed over a medium heat, whisk together the almond milk, butter, and sugar. Stir until the sugar has dissolved and the butter has melted. Remove from heat and allow the mixture to cool slightly then pour into a large bowl. Add the yeast and whisk quickly then leave to sit for five minutes until foaming.
Add the flour, salt and the egg yolk to the yeast mix and using a stand or handheld mixer, beat using the dough hook attachments to a soft dough. Bring together with your hands and knead for a few turns on a floured surface. Place the dough back in the bowl, cover with clingfilm and leave to prove in a warm place for ten minutes.
Meanwhile, melt the butter in a small saucepan, continuing to heat as it crackles and turns a golden brown. Once fragrant and a deep golden brown, pour into a mug. In a separate bowl, whisk together the brown sugar, cinnamon, cocoa powder and salt.
Once rested, roll the dough on a floured surface to a large rectangle, roughly around 10cm x 18cm. Brush with the brown butter and sprinkle over the cinnamon and cocoa sugar. Sprinkle over the chocolate chips and chopped pecans then roll tightly from the long end. Cut off the ends then slice into nine rounds.
Grease a 20cm by 20cm square tin with butter and place the cinnamon rolls in the pan evenly. Cover with clingfilm and leave to rise in a warm place for 30 minutes.
As the rolls rise, preheat the oven to 180oc/160oc fan and once risen, bake for 18 to 20 minutes until golden brown. Remove from the oven and quickly whisk the glaze ingredients together in a small bowl before pouring over the hot buns. Leave to cool slightly before serving warm with coffee.
Recipe by Victoria Sponge Pease Pudding at http://victoriaspongepeasepudding.com/baking/quick-brown-butter-cinnamon-rolls-with-pecans-and-chocolate-chips/