How amazing do these cinnamon rolls look? Our new store superstar Karina has very kindly shared this recipe with us all, so keep reading to find out how to bake your own! Enjoy xIngredients

• 2 1/4 tsp active dry yeast
• 1 cup almond milk, warmed
• 1 tbs sugar

• 3 cups all-purpose flour
• 1/4 cup sugar
• 5 tbs vegan butter or margarine, melted
• 1 tsp salt

• 1/4 cup brown sugar
• 1 1/2 tbs cinnamon
• 2 tbs vegan butter or margarine melted

• 1 cup powdered sugar
• 1-3 tbs dairy free milk

• Carefully warm 1 cup of almond milk on the stove or in the microwave. Take care to make sure it is not too hot, or the you'll kill the yeast. The milk should feel warm to the touch, not hot (if you have a thermometer, around 110 °F or 37 °C)
• Add 1 tbs sugar and stir into milk
• Sprinkle yeast onto milk and sugar and stir
• Allow to sit for about 10 minutes. If the mixture gets frothy and "grows", you're good to go. If nothing happens, your yeast is old or your milk was too hot

• To a large bowl, add all dry ingredients (flour, salt and sugar) and stir together. Start with 2 1/2 cups of flour and reserve the other 1/2 cup if your dough is too sticky/wet
• Gently melt the butter and add to flour mixture
• Pour in your milk/sugar/yeast to the flour and butter
• Slowly stir everything together until your dough starts forming
• If you need to add the reserved 1/2 cup flour, do so now. The dough will be super soft and should be a little sticky
• When you have a reasonably formed ball of dough, turn out onto a floured surface and gently kneed several times, or use the hook attachment on your stand mixer to kneed the dough
• Oil a bowl and place your dough ball into it. Place dough in a dark, warm place to rise for 1 hour.

• In a small bowl, combine brown sugar and cinnamon
• Take your newly risen dough ball and kneed a couple times on a well floured surface
• Roll out into a rectangle. The size will depend on how thick you want the dough to be and how wide you ultimately want the rolls to be. I roll mine out until the rectangle is roughly 12" or so by 15" or 16", with the longer edges laying horizontal and the shorter edges laying vertical
• Spread the melted vegan butter onto the rectangle. Leave about an inch border of each edge butterless, except for the edge closest to you
• Spread sugar and cinnamon mixture all over your buttered dough. Use your rolling pin to gently press the filling down onto the butter
• Starting with the edge closest to you, gently begin rolling the dough away from you
• When finished, orient the roll so that the seam is facing down on your surface
• Using a serrated knife, cut off about 1 inch from each side (this is where there is no filling)
• Cut the roll into 10 sections of about 1 - 1 1/2 inches in thickness
• Place rolls into a nonstick baking pan (I used a 9" round, an 8"x8" square would also work). If you're not using a nonstick pan, grease or spray your pan! I didn't need to grease my pan, but I did spritz the top of the rolls with a little coconut oil
• Preheat oven to 180°C
• While the oven is preheating, place the pan of rolls onto the stovetop and cover with a towel  (this is a little mini rise - just for a few minutes while the oven preheats!)
• When the oven is warm bake rolls for 25 minutes, or until they are golden and feel firm to the touch

• Whisk together powdered sugar and dairy free milk in a bowl - start with 1 tbs of milk and add 1 tbs at a time if you prefer a thinner glaze
• Pour glaze over warm cinnamon rolls