Vegan Cinnamon Rolls

In a small saucepan, add the almond milk and vegan butter. Warm over medium heat until the butter melts and the mixture reaches a temperature similar to bathwater. Pour this mixture into a large bowl and add the sugar and dry active yeast. Whisk to combine, cover the bowl, and let it sit until the mixture becomes foamy (approximately 10 minutes).

Add 2 1/4 cups of all-purpose flour to the liquid mixture and mix using a spatula. Cover the bowl and let the mixture proof for about an hour or until it nearly doubles in size. Incorporate an additional 1/2 cup of flour and knead the dough until it forms a soft ball.

Sprinkle your work surface with flour and roll out the dough into a rectangle that's about 1/2 inch thick, measuring roughly 18x11 inches.

In a small bowl, mix together the brown sugar and cinnamon. Spread the melted vegan butter over the dough to cover it and then sprinkle the sugar-cinnamon mixture evenly. Roll up the dough from the long edge to create a log, and then cut the log into 10 equal pieces, each about 4.5 cm wide.

Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan with the additional melted vegan butter. Place the cut cinnamon rolls into the pan and brush the tops with more melted butter. Cover the pan with plastic wrap and allow the rolls to rise for about 15 minutes, until they have expanded and are close together.

Bake the cinnamon rolls in the preheated oven for 25 to 30 minutes, or until they turn golden brown.

Mix the sifted icing sugar with 2 to 3 tablespoons of almond milk to create the icing. Drizzle the icing over the baked cinnamon rolls.