1 1/4 cups almond milk
1 package (2 1/4 teaspoons) active dry yeast
1 1/4 cups plus 3 tablespoons sugar
3/4 cup (3/8 lb.) plus 2 tablespoons butter, at room temperature
1 1/2 teaspoons salt
About 5 1/4 cups all-purpose flour
1/4 cup ground cinnamon
3 cups of powdered sugar, 1 tsp. vanilla or imitation vanilla, 1/4 cup water
1. In a microwave safe bowl heat up 1 cup of water for 1 minute. Add yeast packet, stir with fork and let sit for 5 minutes.
2. In a microwave safe bowl, heat up 1 1/4 cups of almond milk until lukewarm for 1-2 minutes.
3. In a large bowl, use an electric mixer on high to mix up warm milk, yeast mixture, 2 tbsp butter, 3 tbsp of sugar, 1 1/2 tsp salt and 3 1/2 cups flour. A slightly sticky/stretchy dough will form. Then switch mixer to a medium setting and add in 1 1/2 cups flour until the dough is stiff.
4. Once dough is mixed. Knead it on a floured surface for several (6-8) minutes. Keep adding flour until it is no longer sticky.
5. Place dough in an airtight container for 1 1/2 hours until it doubles in size.
6. Bring dough out and knead it until there are no air pockets. Divide the ball in half. Then using a rolling pin, flatten out two rectangles (~ 10in X 16in). Then lather each rectangle’s surface with butter. 7. Mix up 1 1/2 cups sugar with 1/4 cup of ground cinnamon and sprinkle it heavily over each rectangle. 8. Staring with the long edge, roll each rectangle into a tube. Then, cut each tube into 6 sections. Place each roll about an inch apart in a greased 8 x 12 cake sheet.
9. Cover the sheets airtight and let them double in size again for about an hour.
10. Bake at 350 for 35 minutes. Once the edges are golden brown, remove the trays and pour sugary mixture over the rolls. Serve right out of the pan!
This recipe was inspired by Margaret Fox at Myrecipes.com.