Roughly chop and toast the pecans in a skillet over medium heat until golden brown and fragrant. In a small bowl, mix brown sugar, cinnamon, and nutmeg.
Line a round 9-inch cake or springform pan with parchment paper.
Place the dough on a floured surface and roll it into a rectangle (~8x12 inches | 20x30cm).
Evenly spread the dairy-free butter over the dough, leaving a ½-inch border on the long sides. Sprinkle with the sugar mixture, then with the pecans.
Roll it lengthwise into a tight log and cut into 8 equal pieces. Transfer into the prepared cake pan, cover with a damp tea towel, and let it rise for another 45 minutes.
Preheat the oven to 355°F (180°C).
Bake for 20-25 minutes. Remove from the oven and let it cool slightly!