Cinnamon rolls

Steps

1. Heat the almond milk and vegan butter until warm and melted, never reaching boiling.
2. Let cool to 43C or the temperature of bath water.
3. Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes. Then add 1 Tbsp sugar and the salt and stir.
4. Add flour ½ cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute.
5. Rinse your mixing bowl, coat with olive oil, and add your dough back in. Cover and set in a warm place to rise for about 1 hour, or until doubled in size.
6. On a lightly floured surface, roll out the dough into a thin rectangle. Brush with melted vegan butter and top with sugar and desired amount of cinnamon.
7. Tightly roll up the dough and situate seam side down, cut into 2 inch slices.
8. Position in a well-buttered pan.
9. Brush with melted butter and cover. Set on top of the oven to rise while you preheat oven to 176 C.
10. Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown.