In a large saucepan (or in a bowl in the microwave at 30-second increments), heat the almond milk and vegan butter until warm and melted, never reaching boiling.

Remove from heat and let it cool down to 110 degrees F (43 C) or the temperature of the bathwater. It's got to be warm, but not too hot, or it's going to kill the yeast.

Transfer the mixture to a large mixing bowl and sprinkle with the yeast. Allow to activate for 10 minutes. Add 1 tbsp of sugar and salt and stir.

Then add 1/2 cup (68 g) flour at a time, stirring as you go (you couldn't add it all). The dough is going to be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until a loose ball is formed (be careful not to overmix). Rinse the mixing bowl, coat it with avocado or olive oil and add the dough ball back in.

Cover with plastic wrap and set in a warm place to rise for about 1 hour or until the size is doubled.

Roll out the dough into a thin rectangle on a lightly floured surface. Brush with melted vegan butter and then top with sugar and cinnamon.

Starting at one end, roll the dough tightly and place the seam side down. Slice the dough into 1.5-2-inch sections and place it in a well-buttered 8x8-inch square or comparable size round pan (you should have about 10 rolls as the original recipe is written).

Brush with vegan butter (melted) and then cover with plastic wrap. Set on top of the oven to let it rise again while you pre-heat oven to 350 degrees F (176 C).

Once the oven is hot, bake rolls for about 30 minutes or until slightly golden brown. Let it cool for a few minutes and then serve immediately.

Frost with dairy-free cream cheese frosting or a basic mixture of 1 cup (112 g) natural powdered sugar and 1-2 tbsp (15-30 ml) almond milk.