To a large mixing bowl, add 1 cup almond milk (lukewarm), 2½ teaspoons instant dry yeast, ¼ cup sugar, and⅓ cup canola oil.Stir and set aside for 1 minute.
Add 3⅓ cups all-purpose flour and 1 teaspoon salt and mix with a wooden spoon until you get a dough ball.
Transfer dough onto a lightly floured worktop and kneadfor 5 minutes, until the dough is elastic and smooth.
PROOFING
Shape the dough into a ball, and transfer it into a largebowl you previously brushedwith oil.Brush the dough with oil and cover it with a damp cloth or plastic wrap, leaving enough space between the dough and the cloth for the dough to rise.
Let the dough proof in a warm place for about 1½ hours or until it has doubled in size.TIP: we recommend putting the dough in a slightly warm oven. Turn the oven on for 1 minute, then off, and put the dough in it to proof.
FILLING and SHAPING
To a small bowl, add ¼ cup vegan butter (softened at room temperature), ½ cup brown sugar, and 4 teaspoons cinnamon. Mix with a fork till your have a thick spreadable paste. This is your filling.
When the dough has doubled in size, transfer it back onto the worktop and fold it of itself 5 times, pulling the edges and bringing them back to the centre of the dough.
With the help of a rolling pin, roll it out into a 12 x 16 inches (30 x 40 cm) rectangle.
Spread the filling on the dough, leaving ¼ of an inch (½ cm) around the edge.
Roll up the dough starting form the short side of the rectangle, forming a log.
Stretchthe rolled dough with your hands to reach 11 inches (28 cm).
Take a piece of dental floss, wrap it around the roll, and tighten it as if you wanted to tie a knot.Cut each roll to a thickness of just over an inch (about 3 centimeters) to make 9 rolls.You can also cut it with a serrated knife, but the floss produces a cleaner and even cut.
Transfer each roll to the baking pan you previously brushed with oil or vegan butter.
SECOND PROOFING AND BAKING
Let rolls proof a second time (best if in a warm place) for 40 minutes.
Preheat the oven to 350°F or 180°C.Brush the rolls with dairy-free milk. When the oven is hot, bake them for about 20 to 25 minutes.
Take the cinnamon rolls out of the oven and let them cool for 15 minutes.To make the icing, whisk¾ cup powdered sugar, 1½ tablespoons dairy-free milk, and ½ teaspoon vanilla extract until you have a smooth and pourable glaze.