Ingredients:
For the dough:
1 cup almond milk (or any plant-based milk of your choice)
1/4 cup vegan butter, melted
1/4 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
3 cups all-purpose flour
1/4 tsp salt
For the filling:
1/2 cup almond meal
1/4 cup brown sugar
1/4 cup vegan butter, softened
1/2 tsp almond extract
For the glaze:
1 cup powdered sugar
2-3 tbsp almond milk
1/2 tsp almond extract
Sliced almonds (optional, for garnish)
Instructions:
Warm the almond milk in a saucepan or microwave until it’s lukewarm, not hot. Pour it into a large mixing bowl and stir in the melted vegan butter and granulated sugar until dissolved. Sprinkle the yeast over the mixture and let it sit for about 5 minutes until foamy.
Add 2 1/2 cups of flour and salt to the yeast mixture. Stir until a dough starts to form. Then, transfer the dough to a floured surface and knead it for about 5 minutes, adding more flour as needed until the dough is smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, prepare the filling by mixing together the almond meal, brown sugar, vegan butter, and almond extract until well combined. Set aside.
Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
Spread the filling evenly over the dough, leaving a small border around the edges. Roll up the dough tightly from the long side, then slice it into 12 equal-sized rolls.
Place the rolls in a greased baking dish, leaving a little space between each roll. Cover them with a clean kitchen towel and let them rise for another 30 minutes.
Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them in the preheated oven for 25-30 minutes, or until golden brown.
