Preheat the oven to 400'F
In a large bowl, mix the flour, salt, baking soda, and baking powder.
Cut in the coconut oil/butter until the mixture resembles coarse crumbs.
Gradually pour in the milk to make a soft ragged dough. Add more flour, 1 tbsp at a time, if the dough is too wet.
Turn dough out onto floured surface and knead a few times. Let rest for 5-10 mins while you make your caramel.
In a small saucepan over medium-low combine the butter, brown sugar, and maple syrup. Stir until the butter is melted and the sugar is dissolved. Remove from heat.
Pour the caramel into the bottom of a 9" round cake pan. Sprinkle with the pecans. Set aside.
Now, return to the dough and roll it out into a large rectangle (about 9"x13"). The dough is sticky and elastic but it will roll out. Use flour to keep from sticking to the counter and the rolling pin.
Once rolled out, spread with margarine/butter and sprinkle with the sugar and cinnamon.
Roll up, tightly, jelly roll style from a long side.
Using a serrated knife, cut the roll into 1.5" slices.
Arrange the slices, cut side down, in the prepared pan on top of the caramel.
Place the pan on a cookie sheet to protect from sugar bubbling over.
Bake for 15-20 minutes, or until the sugar is bubbly and the tops of the buns are golden.
Remove from the oven and let stand for not more than 1 minute.
Carefully invert the pan on parchment paper over a heat-proof surface (these are VERY hot).
Cool and serve!