Combine all dough ingredients in a stand mixer with a dough hook attachment.
Knead for 6-8 minutes or until the dough is smooth and elastic.
Coat a large bowl with a light amount of canola oil, create a round ball with the dough, and roll the dough around in the oil to coat the dough ball.
Place a damp dish towel over the dough in the bowl.
Let the dough rise until approximately doubled in size.
On a lightly floured surface, roll the dough out into an approx. 19" X 16" rectangle.
Spread evenly with 1/4 cup coconut oil, 1 tbsp cinnamon, 1/4 cup brown sugar, raisins and pecans.
Starting from the longest edge closest to you, roll the dough away from you (encasing the filling inside).
Place the rolled dough seam side down and cut into 8 equal pieces.
Line a 9" x 12" baking pan with parchment paper, spread with a little bit of coconut oil, top with a sprinkle of brown sugar and some chopped pecans.
Place the 8 cinnamon buns (two rows of 4), cut side facing up, into the baking pan.
Cover with plastic wrap and let rise until the buns have filled out the entire baking pan.
Preheat oven to 300F.
Bake cinnamon buns for 35-40 minutes.
About 1/3 to 1/2 of the way through cooking, cover them with a layer of aluminum foil to prevent them from getting too brown.