Add warm milk and water to a large mixing bowl. Stir.
Add the remaining dough ingredients in this order: sugar, yeast, oil, flour, cinnamon, lemon zest, salt. Make sure the salt isn't touching the yeast.
Combine the ingredients into a dough and knead for appoximately 10 minutes (by hand or in a breadmaker) to create an elastic, loose ball of dough.
Cover with a damp cloth and let rise at room temperature for 1 hour until doubled in size.
In the meantime, prepare your easy vegan lemon curd (see below).
Sprinkle plenty of flour onto a flat surface. Remove your dough from the bowl/pan and knock it back (knock it with your fist or knead for anbout 30 seconds). This will help get rid of excess air that was formed during the rising period.
Once you've knocked it back, use a rolling pin to roll out your dough until it measures approx. 0,5 cm in thickness (this is the equivalent of 0,2 inches).
Use a knife or spoon to spread with lemon curd filling.
Start rolling it up carefully into a thick roll (see step-by-step photos above for reference)
When rolled, cut into 8-9 rolls.
Line and grease a round baking tin. Place your rolls into the round baking tin, cover and let rise again for 45 minutes. Then glaze with plant milk and sprinkle with pecans before baking.
After you've glazed them, pop into the oven and bake for 20-25 minutes at 356°F / 180°C (fan oven).
When baked, glaze with apricot jam glaze and serve with extra lemon peel.