Heat milk and butter in a small saucepan until butter is melted. Set aside to cool slightly.
Combine flour, yeast, sugar and salt in a mixing bowl. Add the butter+milk mixture, egg replacer mixture, sour cream and vanilla. Mix and knead to form a smooth, pliable dough. Add warm water a little at a time if the dough looks too dry.
Transfer to a lightly greased bowl, cover and refrigerate overnight.
In the morning, remove the dough from the fridge and set aside for 30~40 minutes.
Combine almond milk and agave in a small bowl.
Roll the dough into a 12"x16" rectangle. Spread dulche-de-leche on the dough leaving about 1" border all around. Top with chopped nuts and roll the dough into a log.
Using a sharp knife, cut the log into 8 equal pieces.
Line a 8" round cake pan with parchment paper. Arrange the rolls swirl side up in the pan. Brush with the almond milk mixture, cover with plastic wrap and set aside for about 2 hours or until the rolls are doubled in size.
Preheat the oven to 325°F. Brush another time with almond milk mixture. Bake the rolls for 30~40 minutes or until they are golden brown on the top. Remove from the oven, cool for 5~10 minutes before taking them out of the pan.
Serve warm and Enjoy!! Best eaten the day they are made but leftovers can be stored in an airtight container for 1 day.