Mix the flaxseed with 3 tablespoons water in a small jug and set aside. Heat the almond milk gently in a saucepan until lukewarm. Stir in the yeast and leave to stand for 10 minutes.
Combine the flour and salt in a large bowl, add the spread and rub in with the fingertips until the mixture resembles fine breadcrumbs, then stir in the brown sugar. Mix the flaxseed mixture into the yeast mixture, then stir into the flour mixture and mix to a smooth, soft dough.
Tip the dough out on to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Put in a clean bowl, cover with clingfilm and leave to rise in a warm place for 10 minutes.
Mix together the spread, sugar and cinnamon for the filling in a bowl until well combined. Add the pecan nuts, mashed dates and maple syrup and mix well.
Turn the dough out on to a lightly floured surface and knead for 2 minutes until smooth. Roll out to a rectangle about 30 x 45 cm (12 x 18 inches). Spread the filling evenly over the surface, then roll up tightly from one of the longer sides of the dough to form a spiral. Slice into 10 even slices, then place well spaced apart on a baking sheet, cover loosely with lightly oiled clingfilm and leave to prove in a warm place for 30 minutes.
Remove the clingfilm and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes until golden and cooked through. Leave to cool on a wire rack. Put the icing sugar in a bowl, add 2 tablespoons water and mix until soft and smooth. Drizzle over the cooled buns and leave to set for 20 minutes before serving.