Preparation

• In a large mixing bowl, combine lukewarm almond milk, instant dry yeast, sugar, and canola oil. Stir gently and set aside for 1 minute to activate the yeast.
• Add all-purpose flour and salt, mixing with a wooden spoon until it forms a rough dough ball.
• Transfer to a lightly floured surface, then knead for about 5 minutes until elastic and smooth.
• Shape the dough into a ball and place it in a large oiled bowl. Brush the dough surface lightly with oil, cover with a damp cloth or plastic wrap, leaving space for expansion.
• Let it proof in a warm place (such as a slightly warmed oven) for about 1½ hours until it doubles in size.
• In a small bowl, combine softened vegan butter, brown sugar, and cinnamon. Mix thoroughly with a fork until you achieve a thick, spreadable paste for the filling.
• Once proofed, return the dough to the work surface and fold it over itself 5 times, pulling edges to the center.
• Roll the dough with a rolling pin into a 12×16 inch (30×40 cm) rectangle.
• Evenly spread the cinnamon filling over the dough, leaving a ¼ inch (½ cm) border.
• Starting from the short side, roll the dough tightly into a log about 11 inches (28 cm) long.
• Use dental floss wrapped around the roll and tightened to cut it into 9 even rolls, approximately 1 inch (3 cm) thick.
• Place each roll into an oiled or vegan butter-brushed baking pan.
• Allow the rolls to proof a second time in a warm place for 40 minutes.
• Preheat oven to 350°F (180°C). Lightly brush rolls with dairy-free milk before baking.
• Bake for 20-25 minutes until golden brown. Remove from oven and cool for 15 minutes.
• Whisk together powdered sugar, dairy-free milk, and vanilla extract until smooth and pourable. Drizzle icing over warm cinnamon rolls before serving.