Ingredient and amounts
For Dough:
240 g vanilla almondmilk*
12 g granulated sugar**
10 g yeast
40 g dairy-free butter
0.25 tsp salt
410 g all purpose flour
For Filling:
70 g salted dairy-free butter
90 g granulated sugar**
8 g ground cinnamon
Preparation method (step by step):
1. Warm almondmilk to at least room temperature, but no hotter than 110 F. Slightly warm is ideal.
2. In large bowl, mix sugar and yeast into almondmilk. Allow to proof for 10-20 minutes until frothy.
3. Melt butter. Add to yeast mixture along with salt.
4. Gradually add flour. Mix until combined, then turn out onto clean kneading surface.
5. Knead for several minutes until smooth and tacky.
6. Place in warm area and cover. Allow to rise for about 1 hour or until doubled in volume.
7. As dough gets close to being ready, prepare filling. Soften butter and mix in sugar and cinnamon. Set aside.
8. Place dough on clean lightly floured rolling surface. Roll out into uniform rectangle. Thickness can be adjusted to preference, but aim for about 7 mm.
9. Spread filling evenly over dough. Make sure to get around the edges.
10. Roll dough into log. Using a string, cut the log into evenly sized pieces and placed onto greased glass bakeware. Optionally, at this step brush tops with melted butter and/or sprinkle with sugar.
11. Allow to rise for about 10 minutes or longer. Meanwhile preheat oven to 350 F.
12. Once slightly puffed, placed in preheated oven and bake for about 15-20 minutes or until ever so slightly golden around the edges.
*Almondmilk can be substituted with other milks. Consider adding a 1/4 tsp of vanilla if using a plain milk.
**Sugar can be adjusted to taste.