To make the dough, add the cider vinegar to the milk and set aside.
Combine the flour, salt, cinnamon, yeast and coconut sugar and roughly toss together.
Gently heat the milk to a luke warm temperature and add this and the vegan butter into your dry mixture.
Stir everything together until well combined, then use your hands to bring he dough together. Kneed for a couple of minutes so you're left wth a smooth, elastic texture. Place this into a lightly greased bowl and cover with a tea towel for 1 hour.
Meanwhile, mix together the agave and cashew butter to create your caramel. Combine the cinnamon and coconut sugar.
Once your dough has proved and doubled in size, knock the dough back and kneed on a floured surface for 30 seconds. Roll out the dough to abou 1/8th of an inch thickness and spread the caramel over the surface. Sprinkle over your cinnamon sugar mixture and then add the rose petals and crushed pecans.
Fold the dough over in three sections, like a leaflet or business envelope and gently roll over to seal the edges. Slice the dough into strips.
Take each strip and twist to create a spiral, then tie into a knot. Place these into a lined baking dish and cover with cling film for an additional 45 minutes.
Preheat your oven to 175c and pop the proved buns in to bake for around 20-25 minutes until beuaituflly golden brown.
Once these have cooled, brush with a little icing sugar and garnish with some extra pecans and rose petals to finish.
